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Tytuł:
Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity
Autorzy:
Karadag, Ayse
Bozkurt, Fatih
Bekiroglu, Hatice
Sagdic, Osman
Powiązania:
https://bibliotekanauki.pl/articles/1363303.pdf
Data publikacji:
2020
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
vinegar
Antioxidant
phenolics
volatiles
OXITEST
PCA
Opis:
This study aimed to characterize twelve vinegar samples produced by the traditional method with the use of whole fruits and without any preservatives in terms of their physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), phenolic compound profiles, antioxidant activity (DPPH• scavenging activity, FRAP, CUPRAC), and volatile compositions, as well as their abilities to delay oxidation in mayonnaise. Types of raw material significantly affected all of the above parameters (p<0.05). Gallic acid, protocatechuic acid, and caffeic acid were detected as the major phenolic acids in all vinegar samples. Among, flavonoids, rutin, and kaempferol were also identified. The major volatiles belonged to acetic acid esters and alcohol groups, and isoamyl acetate was determined in all vinegar samples at changing ratios. The high positive correlation coefficient (r>0.70) was determined between DPPH• scavenging activity of vinegars and induction period of accelerating oxidation based on the OXITEST of mayonnaises produced with these vinegars. Vinegar types significantly affected the oxidative stability of mayonnaise (p<0.05). Furthermore, it was demonstrated that vinegar samples could be clearly discriminated by principal component and cluster analyses. This study suggests that fruit type should be considered as a crucial factor in the production of vinegars affecting not only sensory properties but also their physicochemical and bioactive properties.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 347-360
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antimicrobial and antioxidant activity of Epimedium pinnatum
Przeciwbakteryjne i przeciwutleniające działanie Epimedium pinnatum
Autorzy:
Mahboubi, M.
Kazempour, N.
Hosseini, H.
Powiązania:
https://bibliotekanauki.pl/articles/72643.pdf
Data publikacji:
2013
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
antimicrobial activity
antioxidant activity
Epimedium pinnatum
medicinal plant
plant extract
phenolics
total phenolics
flavonoids
total flavonoids
Opis:
Epimedium pinnatum (Berberidaceae family) is used as an aphrodisiac in traditional Chinese medicine (TCM). The aim of this study was to evaluate the antimicrobial and antioxidant activity of E. pinnatum extracts (ethanol, methanol and aqueous extracts). Total phenolic (TPC) and flavonoid contents (TFC) of each extract were assessed by spectrophotometric methods. It was exhibited that methanol extract had better antimicrobial activity than those of ethanolic extract or aqueous extract. The TPC and TFC of E. pinnatum extracts was higher in methanol extract (149 and 36.6 mg/g) than that of ethanolic extract (137.2 and 19.5 mg/g) and aqueous extract (86.2 and 8.4 mg/g). The methanol extract had lower IC50 value (200 µg/ml) than ethanolic (250 µg/ml) and aqueous extract (400 µg/ml). There was a positive correlation between TPC, TFC in E. pinnatum extract and their antioxidant and antimicrobial activity.
W tradycyjnej medycynie chińskiej Epimedium pinnatum (rodzina Berberidaceae) używa się jako afrodyzjaku. Celem niniejszej pracy była ocena działania przeciwbakteryjnego i przeciwutleniającego wyciągów: etanolowego, metanolowego i wodnego z Epimedium pinnatum. Całkowita zawartość fenoli i całkowita zawartość flawonoidów w każdym z wyciągów została oznaczona metodami spektrofotometrycznymi. Wykazano, że wyciąg metanolowy miał lepsze działanie przeciwbakteryjne niż wyciąg etanolowy i wodny. Całkowita zawartość fenoli i całkowita zawartość flawonoidów była wyższa w wyciągu metanolowym (149 i 36,6 mg/g) niż etanolowym (137,2 i 19,5 mg/g) i wodnym (86,2 i 8,4 mg/g). Wyciąg metanolowy miał niższą wartość IC50 (200 µg/ml) niż wyciąg etanolowy (250 µg/ml) i wodny (400 µg/ml). Zauważono pozytywną korelację między całkowitym stężeniem fenoli i całkowitym stężeniem flawonoidów w wyciągach z E. pinnatum, a ich działaniem przeciwutleniającym i przeciwbakteryjnym.
Źródło:
Herba Polonica; 2013, 59, 2
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
PHYTOCHEMICAL ANALYSIS AND BIOLOGICAL EVALUATION OF FORSSKAOLEA VIRIDIS AERIAL PARTS
Autorzy:
El-Bassossy, Taha A.
Ahmed, Fatma A.
El-Mesallamy, Amani M.
Powiązania:
https://bibliotekanauki.pl/articles/895657.pdf
Data publikacji:
2019-10-30
Wydawca:
Polskie Towarzystwo Farmaceutyczne
Tematy:
antimicrobial
flavonoids
phenolics
antitumor
Forsskaolea viridis
Opis:
The chemical investigation of the chloroform and ethyl acetate extracts of the aerial parts of Forsskaolea viridis Ehrenb. ex Webb (Family: Urticaceae) led to isolation eight compounds for the first time from this plant, while two phenolic compounds, identified as p-coumaric and caffeic acids as well as six flavonoid compounds identified as 5-hydroxy-6,7,3',4'-tetramethoxy flavone, chrysoeriol, acacetin, chrysoeriol-7-O-β-D-glucoside, kaempferol-3-O-(2"-O-E--p-coumaroyl)-β-D-glucoside and isovetixin. The chemical structure of the isolated compounds was established by spectroscopic methods including UV, MS, 1H-NMR, and 13C-NMR. Antimicrobial, antioxidant and cytotoxic activities of the ethyl acetate and chloroform extracts were evaluated. The ethyl acetate extract exhibited strong antimicrobial activity (12-30 mm) against the tested strains. The ethyl acetate and chloroform extracts showed fair antioxidant and cytotoxicity.
Źródło:
Acta Poloniae Pharmaceutica - Drug Research; 2019, 76, 5; 815-823
0001-6837
2353-5288
Pojawia się w:
Acta Poloniae Pharmaceutica - Drug Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
Autorzy:
Liović, Nikolina
Bošković, Perica
Drvenica, Ivana
Režek Jambrak, Anet
Dropulić, Ana Marija
Krešić, Greta
Nedović, Viktor
Bugarski, Branko
Zorić, Zoran
Pedisić, Sandra
Bilušić, Tea
Powiązania:
https://bibliotekanauki.pl/articles/1369546.pdf
Data publikacji:
2019
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
phenolics blueberry
microemulsions
liposomes
Antioxidant
ultrasound
Opis:
Natural phenolic compounds are recognized as bioactive ingredients in food but can also have a role as effective alternatives to synthetic antioxidants in stability improvement of foods prone to oxidation, such as edible oils. This study aimed at the preparation and HPLC-DAD characterization of phenolic extracts from Vaccinium corymbosum L. (raw, pasteurized, freeze-dried and treated with high-intensity ultrasound), and at testing their antioxidant potential in the prevention of olive oil oxidation in the native state and encapsulated into microemulsions and liposomes systems. Water-in-oil structured microemulsions used in this study were prepared using mechanical, ultrasonic, and high pressure homogenization. Liposomes with the average size of 589.1±2.9 nm were produced with the proliposome method using commercially available phosphatidylcholine – Phospolipon 90G. The obtained results showed significant prolongation of the oxidative stability of extra virgin olive oil enriched with encapsulated blueberry phenolic extracts than with native phenolic extracts, regardless of the method used for blueberry processing. Phenolic extracts encapsulated in microemulsions had a stronger effect on the prolongation of olive oil oxidative stability in comparison with the extracts encapsulated in liposomes. The average prolongation rate of oxidative stability was 45.65% by phenolic extracts encapsulated in microemulsions prepared by mechanical homogenization (p=0.012), and 58.72% by microemulsions prepared by ultrasound homogenization (p=0.011). Phenolic extracts encapsulated in microemulsions prepared by high pressure homogenization had no effect on oil oxidative stability prolongation.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 23-33
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Antioxidant activity of extract of pea and its fractions of low molecular phenolics and tannins
Autorzy:
Amarowicz, Ryszard
Troszyńska, Agnieszka
Powiązania:
https://bibliotekanauki.pl/articles/2051047.pdf
Data publikacji:
2003
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
pea
antioxidant activity
antiradical properties
phenolics
tannins
Opis:
Phenolic compounds were extracted from pea (Pisum sativum) seeds using 80% aqueous acetone. Crude extract was applied onto a Sephadex LH-20 column. Fraction I of low molecular phenolic compounds was eluted from the column by ethanol. Fraction II of tannins was obtained using water-acetone (1:1; v/v) as mobile phases. Phenolic compounds present in extract and its fractions showed antioxidant and antiradical properties investigated using a β-carotene-linoleate model system, Total Antioxidant Activity (TAA) method, DPPH radical scavenging activity and reducing power. The results of assays performed were the highest when tannins (fraction II) were tested. For example, TAA of tannin fraction was 2.48 µmol Trolox/mg, whereas the extract and fraction I showed only 0.30 and 0.22 µmol Trolox/mg, respectively. The content of total phenolics in fraction II was found the highest (113 mg/g). The content of tannins in this fraction determined using the vanillin method and expressed as absorbance units at 500 nm per 1 g was 368. The HPLC analysis of pea crude extract showed the presence of such phenolic compounds as vanillic, caffeic, p-coumaric, ferulic and sinapic acids (after basic hydrolysis), quercetin and kaempherol, procyanidin B2 and B3.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2003, 53, 1s; 10-15
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Phenolics, antioxidative activity and characterization of anthocyanins in berries of blackcurrant interspecific hybrids
Autorzy:
Anisimovienė, Nijolė
Jankauskienė, Jurga
Jodinskienė, Milda
Bendokas, Vidmantas
Stanys, Vidmantas
Šikšnianas, Tadeušas
Powiązania:
https://bibliotekanauki.pl/articles/1039482.pdf
Data publikacji:
2013
Wydawca:
Polskie Towarzystwo Biochemiczne
Tematy:
anthocyanins
antioxidative activity
interspecific hybrids
phenolics
stability
Opis:
The interest in phenols and anthocyanins has increased due to their antioxidant properties and to their potential usage as dietary antioxidants in human nutrition. Total phenols and anthocyanin content, composition and stability in berry extracts of blackcurrant interspecific hybrids, and antioxidative activity of extracts was evaluated. Berries of interspecific hybrids accumulated 530 to 614 mg 100 g-1 FW of total phenolic compounds, while 621 mg 100 g-1 FW of phenolics was established in berries of control Ribes nigrum cultivar 'Ben Tirran'. 'Ben Tirran' berries accumulated 444 mg 100 g-1 FW of anthocyanins and higher amount was identified in berries of interspecific hybrids No. 11-13 (R. nigrum × R. petraeum) and No. 57 (R. nigrum × R. aureum), 522 and 498 mg100 g-1 FW respectively. Berry extracts of hybrid No. 11-13 distinguished by the highest antioxidative activity (80%) and it was higher than antioxidant activity of 'Ben Tirran' (70%). Antioxidative activity of all tested berry extracts (70-80%) was twice higher compared to synthetic antioxidant BHT (39%). However correlation between phenolics or total anthocyanin content and antioxidative activity degree was not established. Amount of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside in berries of hybrids No. 57, No. 11-13 and No. 8 ((R. nigrum × R. americanum) × (R. nigrum × R. americanum)) was higher than in berries of 'Ben Tirran'. It was established that cyanidins are more stable anthocyanins in all studied temperature and irradiation conditions. Therefore interspecific hybrids No. 57 and No. 11-13 were the most agronomically valuable hybrids.
Źródło:
Acta Biochimica Polonica; 2013, 60, 4; 767-772
0001-527X
Pojawia się w:
Acta Biochimica Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Plant secondary metabolites as defenses: A review
Autorzy:
Jusuf, Herlina
Elveny, Marischa
Azizova, Feruza
Shichiyakh, Rustem A.
Kulikov, Dmitriy
Al-Taee, Muataz M.
Atiyah, Karrar K.
Jalil, Abduladheem T.
Aravindhan, Surendar
Powiązania:
https://bibliotekanauki.pl/articles/2174280.pdf
Data publikacji:
2022
Wydawca:
Instytut Technologiczno-Przyrodniczy
Tematy:
alkaloids
flavonoids
phenolics
plant pathogens
secondary metabolites
Opis:
Plant secondary metabolites have a variety of functions, including mediating relationships between organisms, responding to environmental challenges, and protecting plants against infections, pests, and herbivores. In a similar way, through controlling plant metabolism, plant microbiomes take part in many of the aforementioned processes indirectly or directly. Researchers have discovered that plants may affect their microbiome by secreting a variety of metabolites, and that the microbiome could likewise affect the metabolome of the host plant. Pesticides are agrochemicals that are employed to safeguard humans and plants from numerous illnesses in urban green zones, public health initiatives, and agricultural fields. The careless use of chemical pesticides is destroying our ecology. As a result, it is necessary to investigate environmentally benign alternatives to pathogen management, such as plant-based metabolites. According to literature, plant metabolites have been shown to have the ability to battle plant pathogens. Phenolics, flavonoids, and alkaloids are a few of the secondary metabolites of plants that have been covered in this study.
Źródło:
Journal of Water and Land Development; 2022, 55; 206--211
1429-7426
2083-4535
Pojawia się w:
Journal of Water and Land Development
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of soil sieving on respiration induced by low-molecular-weight substrates
Autorzy:
Datta, R.
Vranova, V.
Pavelka, M.
Rejsek, K.
Formanek, P.
Powiązania:
https://bibliotekanauki.pl/articles/24645.pdf
Data publikacji:
2014
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
soil
sieving
respiration
carbohydrate
phenolics
amino acid
microorganism
Opis:
The mesh size of sieves has a significant impact upon soil disturbance, affecting pore structure, fungal hyphae, proportion of fungi to bacteria, and organic matter fractions. The effects are dependent upon soil type and plant coverage. Sieving through a 2 mm mesh increases mineralization of exogenously supplied carbohydrates and phenolics compared to a 5 mm mesh and the effect is significant (p<0.05), especially in organic horizons, due to increased microbial metabolism and alteration of other soil properties. Finer mesh size particularly increases arabinose, mannose, galactose, ferulic and pthalic acid metabolism, whereas maltose mineralization is less affected. Sieving through a 5 mm mesh size is suggested for all type of experiments where enhanced mineralization of low-molecular-weight organic compounds needs to be minimalized.
Źródło:
International Agrophysics; 2014, 28, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparison of methods for determining the content and polymerization of proanthocyanidins and catechins
Autorzy:
Oszmianski, J.
Bourzeix, M.
Powiązania:
https://bibliotekanauki.pl/articles/1372671.pdf
Data publikacji:
1996
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
vanillin
proanthocyanidin
wine phenolics
dimethylaminocinnamaldehyde
polymerization degree
catechin
Opis:
The methods with vanillin (V), Folin-Ciocalteau (FC) or dimethyla- minocinnamaldehyde (DC) reagent and spectometric method at 280 nm (A) for determining the content of proanthocyanidins and catechins and their polymerization degree were compared. The (+) catechin, (-)epicatechin and their dimer and trimer standards, and grape wine, wine concentrate and powdered wine were examined. The DC reagent appeared most sensitive in the catechin and proanthocyanidin analysis with the molar absorption values for catechins being 55-fold higher than for the FC reagent In the proanthocyanidin analysis with the DC reagent the use of catechin standard curve is not recommended for the determination of proanthocyanidin content because the concentrations of 0.5 g/L for dimers and 0.3 g/L for trimers were obtained instead of 1 g/L in model solutions. Hie V/DC value approximated most closely the real values of proanthocyanidin polymerization.
W pracy porównano cztery metody (z odczynnikiem Folina-Ciocalteu, wanilinowym, aldehydem dimetyloaminocynamonowym i metodę spektrofotometryczną przy 280 nm) oznaczania katechin i proantocyjanidyn oraz ich stopnia kondensacji w roztworach modelowych standardów: (+)katechiny i jej dimeru procyjanidyny B3, trimeru C2 oraz (-) epikatechiny i jej dimeru B2 i trimeru C1. Do oznaczeń stosowano uprzednio przygotowane standardy dimerów i trimerów procyjanidyn oraz próbki wina gronowego, jego koncentratu i suszu . Stwierdzono, że najbardziej czułym odczynnikiem w analizach katechin i proantocyjanidyn jest aldehyd dimetyloaminocynamonowy. Absorbancja molowa katechin z tym odczynnikiem była 55-krotnie wyższa niż z odczynnikiem Folina-Ciocalteu (Tabela 1). W oznaczeniach proantocyjanidyn z aldehydem dimetyloaminocynamonowym nie należy obliczać wyników z krzywej wzorcowej katechin, gdyż dla roztworów modelowych zamiast stężenia 1 g/L uzyskano 0.5 g/L dla dimerów i 0.3 g/L dla trimerów (Tabela 2). Najbardziej zbliżone do rzeczywistych informacje o stopniu kondensacji proantocyjanidyn wyraża stosunek oznaczenia metodą z odczynnikiem wanilinowym do oznaczenia z aldehydem dimetyloaminocynamonowym. Wyniki badań w roztworach modelowych na standardach przetestowano na próbkach wina, jego koncentratu i suszu (Rysunek 1 i 2).
Źródło:
Polish Journal of Food and Nutrition Sciences; 1996, 05, 2; 43-50
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of UV-B radiations on the pigments of two Antarctic lichens of Schirmacher Oasis, East Antarctica
Autorzy:
Gautam, Sanghdeep
Singh, Jaswant
Bhushan Pant, Aditya
Powiązania:
https://bibliotekanauki.pl/articles/2051531.pdf
Data publikacji:
2011
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
Antarctica
UV−B radiation
lichens
carotenoids
phenolics
chlorophyll
Źródło:
Polish Polar Research; 2011, 3; 279-287
0138-0338
2081-8262
Pojawia się w:
Polish Polar Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The antimicrobial activity of Prunella vulgaris extracts
Działanie antybakteryjne wyciągów z Prunella vulgaris
Autorzy:
Mahboubi, M.
Mahboubi, A.
Kazempour, N.
Powiązania:
https://bibliotekanauki.pl/articles/71327.pdf
Data publikacji:
2015
Wydawca:
Instytut Włókien Naturalnych i Roślin Zielarskich
Tematy:
Prunella vulgaris
Labiatae
antimicrobial activity
plant extract
phenolics
flavonoids
Opis:
Prunella vulgaris ( Labiatae family) or self-heal is traditionally used for different ailments such as eye pain and inflammation, headache, dizziness, sore throat and wound healing. Total phenolic and total flavonoid contents of extracts (methanol, ethanol and aqueous) were determined by a spectrophotometer. The antimicrobial activity was evaluated by micro broth dilution assay. The total phenolic content of P. vulgaris extracts were higher in aqueous extract (156.5 mg GAC/g) followed by ethanol extract and methanol extract. The TFC content of P. vulgaris methanol extract (82.8 mg QE/g) was higher than ethanol extract (22.7 mg QE/g) and aqueous extract (16.2 mg QE/g). The antimicrobial activity of methanol or ethanol extracts was higher than aqueous extract from P. vulgaris. The sensitivity of microorganisms to different extracts is related to type of pathogens. There is no positive relation between total phenolic content and its antimicrobial activity. Prunella vulgaris ethanolic extract as a source of phenolic and flavonoid contents can be used as an antimicrobial agent
Prunella vulgaris (Labiatae), jest tradycyjnie używana w leczeniu różnych schorzeń, takich jak ból i zapalenie oka, ból głowy, zawroty głowy, ból gardła i leczenie ran. Całkowitą zawartość fenoli i flawonoidów w wyciągach (metanolowym, etanolowym i wodnym) określono za pomocą spektrofotometru. Działanie antybakteryjne oszacowano metodą micro broth dilution. Całkowita zawartość fenoli była najwyższa w wyciągu wodnym z P. vulgaris (156,5 mg GAC/g), następnie w wyciągu etanolowym i metanolowym. Zawartość TFC w wyciągu metanolowym z P. vulgaris (82,8 mg QE/g) była wyższa niż w wyciągu etanolowym (22,7 mg QE/g) i wodnym (16,2 mg QE/g). Działanie antybakteryjne wyciągu metanolowego lub etanolowego z P. vulgaris było silniejsze niż wyciągu wodnego. Wrażliwość mikroorganizmów na różne wyciągi zależy od typu patogenów. Nie ma pozytywnej zależności między całkowitą zawartością fenoli i działaniem antybakteryjnym. Wyciągi etanolowe z Prunella vulgaris mogą być uważane za źródło fenoli i flawonoidów i stosowane przeciwbakteryjnie.
Źródło:
Herba Polonica; 2015, 61, 1
0018-0599
Pojawia się w:
Herba Polonica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
Autorzy:
Nguyen, Thi-Van-Linh
Nguyen, Thi-Thuy-Dung
Huynh, Quoc-Trung
Nguyen, Phuoc-Bao-Duy
Powiązania:
https://bibliotekanauki.pl/articles/16538546.pdf
Data publikacji:
2023-06-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
chlorophyll
drying curve
total phenolics
color parameters
Opis:
This study investigated the effects of various maltodextrin contents (0, 6, 7.5, 9, and 10.5 g/100 g of pulp) on the drying rate and powder quality of avocado pulp dried by refractance window technique. Increasing the maltodextrin addition level significantly decreased the drying rate and prolonged the drying time. The maltodextrin considerably affected the drying rate of pulp when its moisture content was higher than 1.0 g/g dry weight. A significant improvement was found in the retention of total contents of phenolics and chlorophylls, antioxidant capacity, and color in avocado powder obtained from pulp with maltodextrin. The addition of 9 g maltodextrin/100 g of pulp allowed to retain 85.60% TPC, 78.78% total chlorophyll content, 83.48% DPPH radical scavenging activity, and 78.89% ferric reducing antioxidant power. However, maltodextrin in the amount of 10.5 g/100 g of pulp had a negative impact on moisture removal and deteriorated the quality of the dried avocado. These findings may have practical application for the production of dried avocado and other fruits.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 2; 187-195
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder
Autorzy:
Nguyen, Phuoc-Bao-Duy
Nguyen, Thi-Van-Linh
Nguyen, Thi-Thuy-Dung
Powiązania:
https://bibliotekanauki.pl/articles/28408451.pdf
Data publikacji:
2024-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
antioxidant activity
fruit powder
phenolics
pulp drying
Weibull model
Opis:
Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powder products. The experiment was designed in a three-factor full factorial design with the following variables: drying temperature (70, 75, and 80°C), maltodextrin content (0, 6, and 9 g/100 g pulp), and total soluble solid content (11 and 16°Brix). The findings indicated that the Weibull model was the most appropriate for describing the moisture removal of mango pulp during infrared drying. Higher temperature and maltodextrin content, along with reduced total soluble solid content, resulted in improved quality of the mango powder. Furthermore, the optimal drying conditions for mango powder were found as 11°Brix, 80°C, and 9% maltodextrin content, which could ensure the highest retention of total phenolics (59.874%), retention of reducing sugars (71.044%), total acidity (10.141%), and retention of DPPH radical scavenging activity (65.051%). To fully benefit from the rewards of infrared drying, it is essential to establish suitable pretreatment conditions or use additives to preserve component quality.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2024, 74, 1; 69-81
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Fruit maturity phenolic content and antioxidant activity of Eugenia jambolana Lam. fruit
Autorzy:
Balamurugan, S.
Powiązania:
https://bibliotekanauki.pl/articles/11329.pdf
Data publikacji:
2014
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
fruit maturity
phenolics content
antioxidant activity
Eugenia jambolana
fruit
Opis:
Fruits of Eugenia jambolana were analysed for total phenolics and antioxidant activity of three successive development stages viz. 1. Mature green 2. Half - ripened and 3. Fully ripened. The total anthocyanin concentrations were higher in fully ripened stage, the total phenolic content was maximum achieved in mature green stage (354 mg L-1). Antioxidant activity also strongly depended on ripening stages, showing completely opposite compared to that of total phenolics. Since total phenolics and antioxidant activity performed nearly “Object and its reflection in the mirror” trend.
Źródło:
International Letters of Natural Sciences; 2014, 08, 1
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Distilled Spirit Extraction of Phenolic Antioxidants from Fruit and Vegetable Residues
Autorzy:
Ortinero, Cesar V.
Rafael, Rosalie R.
Rayos, Charmaine Eljie R.
Bautista, Katherine D. A.
Feliciano, Mark Aldren M.
Natividad, Lexter R.
Natividad, Gaudencio M.
Powiązania:
https://bibliotekanauki.pl/articles/1839552.pdf
Data publikacji:
2021
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
phenolics
antioxidant
waste valorization
agricultural by-product
distilled spirit
Opis:
There is a growing interest in natural antioxidants due to their potential in improving the quality of food and cosmetic products and their health-promoting properties. Distilled spirits contain high amount of ethanol and may be an alternative to the food-grade solvents, while agricultural by-products contain phenolic substances that may have antioxidant properties. This study was therefore conducted to find out if gin, vodka, and tequila flavored spirit, alcoholic beverages with about 40% ethanol, can extract the phenolic compounds from agricultural by-products, and to determine if the extracts possess the antioxidant activity. Peels of ripe banana (Musa acuminata), ripe mango (Mangifera indica), calamansi (Citrofortunella microcarpa), squash (Cucurbita maxima), ripe pineapple (Ananas comosus), purple yam (Dioscorea alata), and sweet potato (Ipomea batatas) were collected, dried, and ground. The phenolic substances in the plant materials were extracted with alcoholic beverages or 40% ethanol. The total phenolic content (TPC) of the extracts was determined by means of UV-Vis spectroscopy using Folin-Ciocalteau reagent and gallic acid as reference compound. The antioxidant activity of the extracts was evaluated through the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. Butylated hydroxyanisole (BHA) served as positive control in the DPPH assay. Non-linear regression was applied to the DPPH assay data to estimate the values of median effective concentration (EC50). All three alcoholic beverages were able to extract the phenolic materials from the plant samples. However, the ability of vodka and gin to extract the phenolic substances was either statistically comparable or better than 40% ethanol. The results of the DPPH scavenging assay showed that the M. indica peel had the strongest activity, while C. microcarpa had the weakest scavenging activity. At 1000-ppm level, the antioxidant activity of the M. indica peel was comparable with that of BHA, regardless of the solvent used for extraction. Therefore, the M. indica peel can be a source of natural antioxidants and potential substitute to synthetic antioxidants. Both gin and vodka can be used as a substitute for food-compatible solvents.
Źródło:
Journal of Ecological Engineering; 2021, 22, 1; 125-131
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
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