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Tytuł:
Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Autorzy:
Nguyen, Thi-Van-Linh
Nguyen, Quoc-Duy
Nguyen, Phuoc-Bao-Duy
Powiązania:
https://bibliotekanauki.pl/articles/2019467.pdf
Data publikacji:
2022-03-01
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
avocado pulp
mango pulp
refractance window drying
drying kinetics
phenolics
color parameters
Opis:
Refractance window drying is an innovative technology belonging to the fourth generation of drying technologies that could enhance the quality of the dried product and improve the drying process. In this study, two factors with the type of fruit pulps (avocado and mango) and drying temperature (ranging from 80 to 95°C) were investigated. Results showed that in refractance window drying, the evaporation process rapidly occurred, mainly in the falling-rate period with undetectable constant-rate period. The Weibull was the best fit model among eight investigated mathematical models that could determine the drying behavior. The effective diffusivity was found to be from 4.2510-10 m2/s to 7.2410-10 m2/s for avocado pulp, and from 4.5010-10 m2/s to 10.6710-10 m2/s for mango pulp when the drying temperature was changed from 80 to 95°C. Moreover, the corresponding activation energy was 32.06 and 66.03 kJ/mol for avocado and mango pulp moisture evaporation, respectively, and the highest quality of powders of both dried pulps was obtained after processing at 90°C. The refractance window drying revealed a high potential in the production of fruit powders from avocado and mango due to the high retention of more than 80% of total phenolic content (TPC) and antioxidant activity. TPC could be used as a useful criterion for the evaluation of the drying process in terms of dried product quality.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 27-38
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of enzymatic pretreatment on yield and chemical composition of Rosmarinus officinalis essential oil
Autorzy:
Dzięcioł, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/2174831.pdf
Data publikacji:
2022
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Rosmarinus officinalis essential oil
Rosmarinus officinalis hydrolate
modification of hydrodistillation
enzymatic pretreatment
total phenolic content (TPC)
Opis:
Effect of enzymatic pretreatment before hydrodistillation process on yield and composition of Rosmarinus officinalis essential oil was studied. Results obtained by using two selected commercial enzymes applied in food and beverage industry were compared. Control process with non-enzymatic pretreatment in analogous conditions was also performed for proper interpretation of results. Application of gas chromatography with mass selective detector (GC-MS) enabled analysis and comparison of essential oils composition. Moreover, total phenolic content (TPC) was determined spectrophotometrically in post-processing hydrolates, which are also valuable products e.g. for cosmetic applications. Modifications of isolation process by pretreatment with selected enzymes resulted in significant increase in essential oil yields in comparison to conventional hydrodistillation and control process with non-enzymatic pretreatment in analogous conditions. No substantial changes in the composition of obtained essential oils were observed. In post-processing hydrolates higher values of total phenolic content (TPC) were found both after enzymatic and non-enzymatic pretreatment.
Źródło:
Polish Journal of Chemical Technology; 2022, 24, 4; 61--66
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley
Autorzy:
Dadan, Magdalena
Tylewicz, Urszula
Tappi, Silvia
Rybak, Katarzyna
Witrowa-Rajchert, Dorota
Dalla Rosa, Marco
Powiązania:
https://bibliotekanauki.pl/articles/1417241.pdf
Data publikacji:
2021-09-03
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
basil
parsley leaves
ultrasound treatment
steaming
chlorophyll
lutein
total phenolic content
Opis:
Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact of different treatments (ultrasound, steaming, dipping) and their duration (20, 30 min) on contents of chlorophylls and lutein (analyzed by UPLC-PDA), total phenolic content (TPC), as well as antioxidant capacity (determined as DPPH radical scavenging activity) in basil and parsley leaves. The changes in the chemical properties after treatments were more significant in the case of basil than parsley, probably due to a lower thickness of leaf epidermis layer and stiffness of the former. In comparison to fresh leaves, enhanced extractability of chlorophyll a after all treatments and TPC after dipping for 20 min, was observed in basil. In parsley, instead, the chlorophylls content remained unchanged after treatments, but TPC decreased. Lutein content remained stable in both herbs following different treatments. Irrespectively of the treatment type, the TPC and antioxidant capacity were higher after 20 min of basil treatments, while in the case of parsley, higher TPC was determined after longer treatments (30 min). The study demonstrated that the investigated treatments could preserve or even enhance the chemical properties of herbs.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 3; 311-321
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of extraction technique on yield and antioxidant activity of extracts from Moringa oleifera leaf
Autorzy:
Dzięcioł, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/778776.pdf
Data publikacji:
2020
Wydawca:
Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydawnictwo Uczelniane ZUT w Szczecinie
Tematy:
Moringa oleifera
extracts
antioxidant activity
DPPH radical scavenging method
total phenolic content.
Opis:
The article presents research on the exploring of extraction process of biologically active substances from the leaves of the Moringa oleifera tree using ethanol. Ethanolic extracts were obtained using three different techniques: maceration with shaking, ultrasound-assisted extraction and extraction in Soxhlet apparatus, in different time variants: 1, 2 and 4-hours. After solvent evaporating and drying, the yields of dry extracts obtained in particular processes were calculated. The antioxidant activity of extracts was analyzed spectrophotometrically using DPPH radical scavenging method, and total phenolic content (TPC) was determined by Folin-Ciocalteu method. By means of gas chromatography with mass selective detector (GC-MS), 11 biologically active compounds present in ethanolic extracts were identified, among which α-tocopherol had the greatest share. Based on the results, the influence of the extraction technique and time on the yield and antioxidant activity of M. oleifera leaf extracts were discussed.
Źródło:
Polish Journal of Chemical Technology; 2020, 22, 4; 31-35
1509-8117
1899-4741
Pojawia się w:
Polish Journal of Chemical Technology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
Autorzy:
Tomsone, Lolita
Galoburda, Ruta
Kruma, Zanda
Majore, Kristine
Powiązania:
https://bibliotekanauki.pl/articles/1363311.pdf
Data publikacji:
2020
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
horseradish
pomace
microencapsulated juice
total phenolic content
radical scavenging activity
bioaccessibility
Opis:
Health-conscious consumers are interested in products with an increased bioactive compound content. The nutritional quality is considered both as a stability and bioaccessibility concern. The aim of this study was to investigate the effect of horseradish products (horseradish root pomace, horseradish leaf pomace, microencapsulated horseradish root and leaf juice) on the physicochemical properties of biscuits, as well as to assess in vitro bioavailability and activity of phenolics. The bioactive compounds and antioxidant activity of horseradish products, which were used to replace the flour in biscuit dough, were analysed. Physicochemical parameters (pH, water activity, colour, phenolic compound contents, and antioxidant activities) were determined for the biscuits. Horseradish products compared to other cruciferous vegetables have a high content of phenolic compounds, as well as high antioxidant activity. Higher levels of bioactive compounds were found in microencapsulated horseradish leaf juice, compared to the other horseradish products used in the study. Enriched biscuits had a significantly higher total phenolic content (TPC) and antioxidant activity, compared to the control. After 180-day storage, TPC of biscuits with horseradish root products did not change significantly but in biscuits with horseradish leaf products it decreased by 27–29%. The bioaccessibility index of phenolic compounds after in vitro digestion of enriched biscuits ranged between 2.19 and 2.99. Microencapsulated horseradish leaf juice was more effective in enriching biscuits with bioactive compounds. The developed biscuits enriched with horseradish products could meet consumer expectations for healthy, functional food.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 419-428
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Combined treatments of modified atmosphere packaging with aminoethoxyvinylglycine maintained fruit quality in sweet cherry throughout cold storage and shelf life
Autorzy:
Guler, S.K.
Karakaya, O.
Karakaya, M.
Ozturk, B.
Aglar, E.
Yarılgac, T.
Gün, S.
Powiązania:
https://bibliotekanauki.pl/articles/12613537.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
wild cherry
Prunus avium
fruit quality
fruit firmness
fruit colour
fruit storage
weight loss
shelf life
packaging
modified atmosphere
aminoethoxyvinylglycine
phenolic compound
total phenol content
Opis:
The effects of combined aminoethoxyvinylglycine (AVG) and modified atmosphere packaging (MAP) treatments on quality attributes of ‘0900 Ziraat’ sweet cherry fruit during the cold storage and shelf life were investigated in this study. Significantly lower weight loss and decay ratios were observed in all treatments throughout the cold storage period as compared to the control. A similar case was also observed referring to the shelf life. MAP treatments were found to be more effective in retarding the weight loss and decay ratio. Higher hue angle values were measured from AVG-treated fruit at harvest. Similarly, hue angle of AVG and MAP-treated fruit were also higher than for the control in all periods of cold storage and on the 7th and 21st day of shelf life. AVG-treated fruit had higher firmness values than the control at harvest. However, higher firmness values were measured from MAP-treated fruit during the cold storage and shelf life. At the end of cold storage, lower SSC and higher titratable acidity values were observed in AVG and MAP-treated fruit than in the control. AVG + MAP treatments yielded significantly higher vitamin C, total phenolics and antioxidant activity values than the control. Contrarily, the control fruit had significantly higher total monomeric anthocyanin than the other treatments. Based on current findings, it was concluded that combined AVG + MAP treatments could be used as a beneficial tool to maintain the quality of sweet cherry fruit throughout the cold storage and shelf life.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2019, 18, 5; 13-26
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Physiological and Biochemical Changes Induced by UV-B Radiation in Rosemary Plants Grown Under Salinity Stress
Autorzy:
Moghaddam, Abolghasem Hamidi
Arouiee, Hossein
Moshtaghi, Nasrin
Azizi, Majid
Shoor, Mahmoud
Sefidkon, Fatemeh
Powiązania:
https://bibliotekanauki.pl/articles/124221.pdf
Data publikacji:
2019
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
antioxidant activity
cross-tolerance
hydrogen peroxide
ion content
total phenolic compounds
Opis:
Plants are exposed to solar ultraviolet radiation due to use of sunlight for photosynthesis. Additionally, salinity in soil or water influences the plant productivity and quality considerably. Moreover, when plants are simultaneously exposed to multiple stresses, one form of stress can affect the response to other stress. Particularly, it has been shown that they can benefit from dual tolerance as salinity and UV-B radiation are applied together. In order to understand the effects of UV-B radiation and salinity stress on some physiological and biochemical parameters, one-year-old cuttings of rosemary plants were grown under different levels of ultraviolet B radiation (0, 4.32 and 6.05 kJ m-2 d-1) and salinity stress (control, 50, 100 and 150 mM NaCl). The results showed that 4.32 kJ m-2 d-1 UV-B treatment significantly increased plant biomass up to 17.9% as compared to control. However, by increasing salinity to 150 mM, plant biomass significantly decreased up to 18.1%, as compared to control. Regardless of UV-B treatments, plants, grown under 100 mM salinity stress, had produced 2.8 times higher total phenolic compounds (TPC) and also have greater antioxidant activity (33.1%) in comparison to control. Both treatments, enhanced UV-B radiation and salinity stress, significantly increased the concentration of proline, hydrogen peroxide (H2O2) and malondealdehyde (MDA). In relation of total soluble sugar (TSS) and ion content, both treatments acted in an opposing manner. In turn, the enhanced UV-B radiation decreased concentration of TSS and the Na+ content in leaves, salinity stress increased the concentration of TSS, as well as the Na+ content in leaves and root. The plants grown under 150 mM salinity level accumulated 5.32 and 2.83 times higher Na+ ions in leaves and roots, respectively, than control. In addition, salinity significantly decreased the relative water content (RWC), photosynthetic pigments and K+ content in leaves and roots. The interaction between UV-B irradiation and salinity showed that the UV-B radiation improved the K+ content in leaves, RWC and membrane stability and consequently resulted in a better tolerance of rosemary to salinity.
Źródło:
Journal of Ecological Engineering; 2019, 20, 5; 217-228
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Total phenolic, flavonoid content and antioxidant capacity of stem bark, root, and leaves methanolic extract of Rhizophora mucronata Lam.
Autorzy:
Mulyani, Yeni
Syaputra, Nabil Dio
Dewi, Khoirunisa Candra
Lili, Walim
Agung, M. Untung Kurnia
Powiązania:
https://bibliotekanauki.pl/articles/1076655.pdf
Data publikacji:
2019
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Antioxidant
Flavonoid
Indramayu Regency
Phenolic
Rhizophora mucronata
Secondary metabolites
Opis:
The study was carried out to evaluate the phytochemical constituents, antioxidant activity and the content of total phenolic and flavonoid in the methanolic extract from stem bark, root, and leaves of Rhizophora mucronata from Karangsong, Indramayu Regency, West Java, Indonesia. The antioxidant activity was evaluated using 2,2-diphenyl-1-picrilhydrazyl (DPPH) assay. Total phenolic and flavonoid contents were determined according respectively to Folin-Ciocalteau method, and aluminium trichloride method. The methanol extract from stem bark of R. mucronata contained secondary metabolite such as phenolic, flavonoid, tannin and saponin. The stem bark of R. mucronata showed the highest phenolic and flavonoid content and possessed a higher antioxidant activity (IC50 84.80 µg·m/L) than that of root (IC50 166.95 µg·m/L) and leaves (IC50 90.51 µgmL1). Total phenolic and flavonoid content in the stem bark of R. mucronata were 131.91 ±1.7 mg gallic acid equivalents/g and 902 ±0.7 mg quercetin equivalents/g, respectively.
Źródło:
World News of Natural Sciences; 2019, 26; 118-127
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Foliar application of thiamin stimulates the growth, yield and biochemical compounds production of coriander and fenugreek
Autorzy:
Aminifard, M.H.
Jorkesh, A.
Fallahi, H.-R.
Alipoor, K.
Powiązania:
https://bibliotekanauki.pl/articles/1930.pdf
Data publikacji:
2018
Wydawca:
Instytut Ogrodnictwa
Tematy:
thiamine
foliar application
morphological aspect
coriander
fenugreek
chlorophyll
grain weight
nitrogen content
phenolic compound
total antioxidant
Źródło:
Journal of Horticultural Research; 2018, 26, 1
2300-5009
Pojawia się w:
Journal of Horticultural Research
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Determination of Total Phenolic Content and Some Selected Metals in Extracts of Moringa oleifera, Cassia tora, Ocimum gratissimum, Vernonia baldwinii and Telfairia occidentalis Plant Leaves
Autorzy:
Louis, H.
Maitera, O. N.
Boro, G.
Barminas, J. T.
Powiązania:
https://bibliotekanauki.pl/articles/1114032.pdf
Data publikacji:
2017
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
Nigeria herbs
Phenol
antioxidant
diets
metals
plants
Opis:
The main objective of this research is to determine the content of metals (Ca, Cu, Fe, Mg and Zn) and total phenols in different plant extracts of Moringa oleifera, Cassia tora, Ocimum gratissimum, Vernonia baldwinii and Telfairia occidentalis. Content were determined using Atomic Absorption Spectroscopy. The result indicate that Moringa oleifera plant extracts range from 0.25 ±0.00 to 6.13 ±0.30 mg/kg, Cassia tora plant extracts - 0.17 ±0.03 to 7.48 ±0.06 mg/kg, Ocimum gratissimum plant extracts - 0.18 ±0.00 to 5.43 ±0.12 mg/kg, Vernonia baldwinii and Telfairia occidentalis plant extracts - 0.21 ±0.03 to 7.86 ±0.12 mg/kg and 0.17 ±0.00 to 4.52 ±0.06 mg/kg, respectively. The results also revealed a lower abundance of heavy metals. The total phenolic content was determined using the modified Folin-Ciocalteu method. Herein, the phenolic content in Moringa oleifera was 8.50 ±1.23 mg Garlic Acid Equivalent g-1 (mg GAE g-1), Cassia tora - 30.00 ±0.00 mg GAE g-1, Ocimum gratissimum - 45.00 ±1.41 mg GAE g-1 , Vernonia baldwinii - 49.00 ±1.14 mg GAE g-1 and Telfairia occidentalis - 46.6 7 ±0.27 mg GAE g-1. We found the lowest total phenol content in Moringa oleifera. This also possessed high chelating activity. In contrast, Vernonia baldwinii contained the highest total phenol content, but had low chelating activity. The plant extracts with high levels of phenolic compounds exhibited good antioxidant activity.
Źródło:
World News of Natural Sciences; 2017, 11; 11-18
2543-5426
Pojawia się w:
World News of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Total phenolic content, FTIR analysis, and antiproliferative evaluation of lupin seeds harvest from western Romania
Autorzy:
Danciu, Corina
Zinuca Pavel, Ioana
Babuta, Roxana
Ersilia, Alexa
Suciu, Oana
Pop, Georgeta
Soica, Codruta
Dehelean, Cristina
Radulov, Isidora
Powiązania:
https://bibliotekanauki.pl/articles/986676.pdf
Data publikacji:
2017
Wydawca:
Instytut Medycyny Wsi
Tematy:
antiproliferative
ftir
germination
polyphenols
lupin seeds
Opis:
Introduction. Lupinus spp. are herbaceous perennial flowering plants included in the Fabaceae family. Among the approximately 200 species belonging to this genre, Lupinus albus L., also known as white lupin, Lupinus angustifolius L., and narrow-leafed lupin or blue lupin, represent two of the most studied species due to their intense culinary use and potential biological activity. The intention of the study was to characterize total phenolic content, perform FTIR analysis, and antiproliferative effects against A375 human melanoma cells extracts obtained from germinated and ungerminated seeds from Lupinus albus L. and Lupinus angustifolius L. Materials and method. Total phenolic content was assessed using the Folin-Ciocalteu colorimetric method. FTIR spectra were carried out by a Shimadzu Prestige-21 spectrometer in the range 400–4000 cm-1, using KBr pellets and resolution of 4 cm-1. Antiproliferative capacity was screened by employing the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) and scratch assay methods. Results. The study showed increased values corresponding to total phenolic content for the germinated extracts. FTIR spectra confirmed the presence of genistein and main cinnamic acids derivatives (ferulic, caffeic, rosmarinic, and coumaric acids). All tested extracts showed weak antiproliferative potential against A375 human melanoma cells. Conclusions. Germinat on increased the amount of bioactive compounds in the seeds of the two studied species of lupin. FTIR analyses provided an important fingerprint of the chemical composition.
Źródło:
Annals of Agricultural and Environmental Medicine; 2017, 24, 4
1232-1966
Pojawia się w:
Annals of Agricultural and Environmental Medicine
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Total antioxidant capacity, phenolic compounds and sugar content of Turkey Ziziphus jujubes
Całkowita zdolność antyoksydacyjna, związki fenolowe oraz zawartość cukru w jujubie pospolitej
Autorzy:
Imamoglu, H.
Powiązania:
https://bibliotekanauki.pl/articles/11543470.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
The phenolic compounds, sugar, mineral contents and antioxidant capacity of the Ziziphus jujube (Hunnap) fruits collected from five different locations in Turkey were determined. Total phenolic contents ranged from 652.4 to 1348.4 mg GAE 100 g -1 g fruit dry weight. Fourteen phenolic compounds; gallic acid, catechin, epicatechin, chlorogenic acid, caffeic acid, coumaric acid, para-coumaric acid, hesperidin, naringin, rutin, ellagic acid, quercetin, naringenin and vanillin were identified and quantified. Among the jujubes, considerable differences in phenolic materials were found. Catechin levels ranged from 5.95 to 100.96 mg 100 g -1 , and ellagic acid levels ranged from 5.87 to 26.32 mg 100 g -1 for jujube fruits in dry weight basis. Potassium, phosphorus, calcium and magnesium were the major mineral constituents in jujube fruits. The antioxidative capacity of the jujube extracts, evaluated with the % inhibition, the 2,2-diphenyl-1-picrylhydracyl (DPPH•), and the 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonicacid) (ABTS•+) scavenging methods. A positive correlation was found between total phenolic contents and antioxidant activity of jujubes.
Określono zawartość związków fenolowych, cukru i minerałów w owocach Ziziphus jujube (jujuba) zebranych w różnych miejscowościach w Turcji. Całkowita zawartość związków fenolowych wynosiła od 652,4 do 1348,4 mg GAE 100 g-1 suchej masy owoców. Zidentyfikowano i określono ilościowo czternaście związków fenolowych: kwas galusowy, katechinę, epikatechinę, kwas chlorogenowy, kwas kofeinowy, kwas kumarowy, kwas para-kumarowy, hesperydynę, naringinę, rytynę, kwas elagowy, kwercetynę, naringeninę oraz wanilinę. W jujubie stwierdzono znaczne różnice jeśli chodzi o materiał fenolowy. Poziom katechiny w owocach jujuby wahał się od 5,95 do 100,96 mg 100 g -1 , a kwasu elagowego od 87 do 26,32 mg 100 g-1 suchej masy. Potas, fosfor, wapń i magnez były głównymi składnikami mineralnymi w owocach jujuby. Stwierdzono pozytywną korelację między całkowitą zawartością fenoli a antyoksydacyjnym działaniem jujuby.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2016, 15, 5; 93-108
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Changes in chemical composition, total phenolic content and antioxidant activities of jujube (Ziziphus jujuba Mill.) fruits at different maturation stages
Zmiany w składzie chemicznym, całkowitej zawartości fenoli i aktywności antyoksydacyjnej owoców głożyny pospolitej (Ziziphus jujuba Mill.) na różnych poziomach dojrzewania
Autorzy:
Gündüz, K.
Saraçoğlu, O.
Powiązania:
https://bibliotekanauki.pl/articles/11542790.pdf
Data publikacji:
2014
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Opis:
Jujube (Ziziphus jujuba Mill.) fruit is an important medicinal plant in Turkey. Several characteristics of jujube fruit harvested at four maturation stages were evaluated. The maturation stages were classified by degree (%) of dark color formation on the fruit surface [Stage (S1), 1–10% (S2), 11–50% (S3), 51–100% (S4)]. Fruit weight, width, length, stone weight, flesh/stone ratio, total soluble solids (TSS), titratable acidity (TA), organic acids and specific sugars were determined. Total phenolic content (TPC) was measured along with antioxidant activity (AOC), determined by Ferric Reducing Ability of Plasma (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC). Results of the study showed that TSS increased from 12.8% to 18.3% from the S1 to the S4 fruit stage, respectively. The S3 had the highest TPC (6518 mg GAE‧kg fw). The highest AOC were recovered from S2 (TEAC; 74.4 μmol TE‧g fw, FRAP; 50.9 μmol TE‧g fw), followed by S3 (TEAC; 63.6 μmol TE‧g fw, FRAP; 37.6 μmol TE‧g fw). The main organic acid was citric acid as determined by the HPLC method. Fructose content tended to be more stable than glucose or sucrose.
Owoce głożyny pospolitej (Ziziphus jujuba Mill.) są ważną rośliną leczniczą w Turcji. Oceniono kilka cech głożyny zebranej w czterech fazach dojrzewania. Etapy dojrzewania oceniono według stopnia (%) tworzenia się ciemnego koloru na powierzchni owoców [etap (E1), 1–10% (E2), 11–50% (E3), 51–100% (E4)]. Określono wagę, długość i szerokość owoców, wagę pestek, stosunek miąższu do pestki, całkowitą zawartość rozpuszczalnych substancji stałych (TSS), kwasowość miareczkową (TA) oraz kwasy organiczne i cukry. Całkowitą zawartość fenoli (TPC) zmierzono razem z aktywnością antyoksydacyjną według metody FRAP i TEAC. Wyniki badania wykazały, że TSS zwiększył się, odpiwiednio, z 12,8% do 18,3% od etapu E1 do E4. E3 miał najwyższy TPC (6518 mg GAE·kg świeżej masy). Najwyższe AOC stwierdzono w E2 (TEAC; 74,4 µmol TE·g świeżej masy, FRAP; 50,9 µmol TE·g świeżej masy), następnie w E3 (TEAC; 63,6 µ mol TE·g świeżej masy, FRAP; 37,6 µmol TE·g świeżej masy). Głównym kwasem organicznym był kwas cytrynowy określony metodą HPLC. Zawartość fruktozy była bardziej stabilna niż glukozy czy sacharozy.
Źródło:
Acta Scientiarum Polonorum. Hortorum Cultus; 2014, 13, 2; 187-195
1644-0692
Pojawia się w:
Acta Scientiarum Polonorum. Hortorum Cultus
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparison of the content of phenolic compounds and antioxidant activity of white, red and black currants (Ribes sp.) extracts
Porównanie zawartości związków fenolowych oraz aktywności przeciwutleniającej ekstraktów wodnych z białych, czerwonych oraz czarnych porzeczek (Ribes sp.)
Autorzy:
Koss-Mikołajczyk, I.
Kusznierewicz, B.
Bartoszek, A.
Powiązania:
https://bibliotekanauki.pl/articles/92338.pdf
Data publikacji:
2014
Wydawca:
Uniwersytet Przyrodniczo-Humanistyczny w Siedlcach
Tematy:
currants
anthocyanins
total antioxidant potential
porzeczki
antocyjan
całkowity potencjał przeciwutleniający
Opis:
The aim of this study was to compare the content of antioxidant compounds and the antioxidant activity of extracts from white, red and black currants (Ribes sp.). The chemical properties verified included determinations of anthocyanins and other phenols by HPLC-DAD-MS, total antioxidant activity by standard spectrophotometric tests (ABTS, DPPH and FCR), and profiles of antioxidants by TLC with visualization reagents (ABTS, DPPH, FC) and postcolumn derivatization with ABTS reagent. The results obtained showed that the studied varieties of Ribes sp. differed mostly in the content of anthocyanins and hence in antioxidant activity. The highest content of phenolic compounds, as well as the highest antioxidant activity exhibited black currant extract, followed by red currant extract and white variety.
Celem przeprowadzonych badań było porównanie zawartości związków o charakterze przeciwutleniaczy oraz aktywności biologicznej wodnych ekstraktów z białej, czerwonej i czarnej odmiany porzeczki (Ribes sp.). Charakterystyka chemiczna ekstraktów została ustalona poprzez oznaczenie związków z grupy fenoli z użyciem techniki HPLC-DAD-MS, całkowitej aktywności przeciwutleniającej za pomocą standardowych testów spektrofotometrycznych (ABTS, DPPH, FC), a także sporządzenie profili przeciwutleniaczy z użyciem technik TLC z wizualizacją odczynnikami (ABTS, DPPH i FC) oraz deprywatyzacji postkolumnowej z użyciem odczynnika ABTS. Otrzymane wyniki wykazały, że badane odmiany porzeczek różnią sie głównie zawartością związków z grupy antocyjanów, co wiąże się z różnicami w aktywności przeciwutleniającej tych odmian. Najwyższą zawartością związków fenolowych, jak również najwyższą aktywnością przeciwutleniającą charakteryzował się ekstrakt z odmiany czarnej, następnie odmiany czerwonej i białej.
Źródło:
Camera Separatoria; 2014, 6, 1; 5-10
2083-6392
2299-6265
Pojawia się w:
Camera Separatoria
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of biofertilizers on protein, moisture and ash content in relation to swelling property, water absorption capacity, mineral elements, total phenolic level of Stevia (Stevia rebaudiana Bert.) plant grown under acidic soil zone of South India
Autorzy:
Das, K.
Dang, R.
Powiązania:
https://bibliotekanauki.pl/articles/11022.pdf
Data publikacji:
2014
Wydawca:
Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:
biofertilizer
protein
moisture
ash content
swelling property
physicochemical property
phenol
water absorption
absorption capacity
mineral element
total phenolics level
atomic absorption spectrometry
stevia
Stevia rebaudiana
plant growth
acid soil zone
South India
India
Opis:
The field experiment on Stevia rebaudiana (SR), (Family: Asteraceae) was carried out in acid soil zone of Shimoga (Karnataka) in the year 2009 and 2010 to investigate the influence of biofertilizers on protein, moisture and ash content in the dried Stevia leaf and their correlation with swelling property, water absorption capacity and mineral element contents. Results revealed that second harvested sample (August) in first year (2009) was better for all aspects than other harvested samples and the results showed significant increase in protein content (16.22 %), swelling index (SI) (5.10 % w/w), water absorption capacity (WAC) (4.91 ml/g) with the treatment T8 where three bio fertilizers were applied togetherly with simultaneous moisture content varied from 6.61 to 7.18 %. The significant higher correlations were observed (significant at 1 %) between protein content with SI (r = 0.99), WAC (r = 0.99) and SI with WAC (r = 0.98) in 2009 harvested samples. The ash content was higher in third harvested sample (13.54 %) in the year 2009 with simultaneous increased amount of Fe (6.19 mg/kg), Mn (1.24 mg/kg), Cu (0.72 mg/kg) and Zn (1.22 mg/kg) contents due to the residual effect of bio fertilizers. Nitrogen (0.74 mg/kg), P (0.40 mg/kg) and K (0.68 mg/kg) contents were higher during second harvested samples and thereafter decreased. Total phenolic content was also recorded highest (64.52 mg/g) with three bio fertilizers applied togetherly during year 2009 compared to the year 2010 (50.12 mg/g). The results suggest that the application of bio-fertilizers either single or more numbers in a balanced way may be beneficial in improving protein, phenol and mineral contents of stevia plant.
Źródło:
International Letters of Natural Sciences; 2014, 01
2300-9675
Pojawia się w:
International Letters of Natural Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
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