scholarly journals Quality Assessment of Chicken Breast Fillets Treated with Custard Apple (Annona squamosa) Leaves Extract

2021 ◽  
Author(s):  
B.R. Kadam ◽  
R.K. Ambadkar
Keyword(s):  
Radical Scavenging ◽  
Meat Products ◽  
Ascorbic Acid Content ◽  
Plate Count ◽  
Chicken Breast ◽  
Total Phenolic ◽  
Annona Squamosa ◽  
Antioxidant Power ◽  
Custard Apple

Background: Meat and meat products are perishable due to high content of moisture and easy availability of other nutrients. Oxidative rancidity and microbial growth are the major causes of their spoilage. Synthetic antioxidants viz. BHA, BHT, TBHQ etc. are used in the chicken processing industry for maintaining quality of chicken products. However, due to evidence of their toxic effects on human health there is interest in the scientists and manufacturers to use natural preservatives with antioxidants and antimicrobials properties. Hence, the study was undertaken to assess the effect of custard apple (Annona squamosa) leaves extract (CLE), on the quality of chicken breast fillets. Methods: Chicken breast fillets were treated separately by dipping in 0.1, 0.3 and 0.5% aqueous solutions of CLE, distilled water and 100 ppm solution of BHT. Samples were stored under refrigeration (4±1oC) conditions and analyzed on 0th, 3rd, 6th and 9th day of storage. Result: Total phenolic content, ascorbic acid content, DPPH radical scavenging assay and ferric reducing antioxidant power of CLE were 57.13±0.22 µgGAE/mg, 163.23±0.40 µgAA/mg, 32.20±0.42% and 132.43±0.50 µMFe (II) equi/g respectively. The fillets treated with 0.5% solution of CLE were acceptable till sixth day with significantly (p less than 0.01) higher sensory scores than the controls. The pH, WHC, ERV, tyrosine value, TBARS value, total plate count and psychrophilic count of the sixth day samples treated with 0.5% CLE were 5.72±0.01, 65.32±0.31%, 19.40±0.59ml, 9.50±0.37 mg/100g, 0.316±0.002 mgMDA/Kg, 4.90±0.01 log10CFU/g and 3.68±0.02 log10CFU/g respectively. It can be concluded that 0.5% aqueous solution of CLE can be used for extension of shelf life of chicken breast fillets up to 6 days at refrigeration (4±1oC).

scholarly journals Effect of Custard Apple (Annona squamosa) Seed Extract on Quality of Chicken Breast Fillets

2020 ◽  
Vol 39 (01) ◽  
Author(s):  
B. R. Kadam ◽  
R. K. Ambadkar ◽  
A. P. Somkuwar ◽  
N. V. Kurkure ◽  
S. W. Bonde ◽  
...  
Keyword(s):  
Radical Scavenging ◽  
Ascorbic Acid Content ◽  
Seed Extract ◽  
Plate Count ◽  
Chicken Breast ◽  
Total Phenolic ◽  
Annona Squamosa ◽  
Antioxidant Power ◽  
Custard Apple ◽  
Ferric Reducing Antioxidant Power

Chicken (Broiler) breast fillets were dipped separately for 10 min in distilled water, 100 ppm solution of BHT and 0.1, 0.3 and 0.5% aqueous solutions of custard apple (Annona squamosa) seed extract (CSE), stored under refrigeration (4±1oC) and analyzed on 0th, 3rd, 6th and 9th day of storage. Ascorbic acid content, Total Phenolic content, Ferric Reducing Antioxidant Power and DPPH radical scavenging assay of CSE were respectively 645.07±0.32 µgAA/mg, 234.30±0.44 µgGAE/mg, 882.95±0.34 µMFe(II)equi/g and 78.35±0.49%. The fillets treated with 0.5% solution of CSE had significantly (p 0.01) lower score than the control on 5 point hedonic scale on zero day of storage. However, they were acceptable till ninth day with significantly (p 0.01) higher scores than the controls. The ERV, WHC, pH, TBARS value, Tyrosine value, Total plate count and Psychrophillic count of the ninth day samples treated with 0.5% CSE were respectively 18.06±0.14ml, 63.63±0.46%, 5.72±0.01, 0.490±0.002 mgMDA/Kg, 9.78±0.20 mg/100g, 5.07±0.01 log10CFU/g and 3.83±0.01 log10CFU/g.

scholarly journals ANTIOXIDANT ACTIVITY, AMINO ACID PROFILE AND MICROBIAL QUALITY OF BEBONTOT, A BALINESE TRADITIONAL FERMENTED CHICKEN MEAT PRODUCTS

2019 ◽  
Vol 22 (3) ◽  
pp. 93
Author(s):  
Okarini I. A. ◽  
H. Purnomo ◽  
Aulanni'am . ◽  
L. E. Radiati
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Meat Products ◽  
Chicken Meat ◽  
Plate Count ◽  
Total Phenolic ◽  
Microbial Quality

Antioxidant activity, amino acids profile and microbial quality of raw bebontot of chicken meat of spent laying henwere investigated. The samples were prepared using meat dices (1.5 x 2.0 cm) mixed with fresh ground coriander,garlic, galangal, white pepper, salt, sugar and coconut oil then wrapped in Areca catechu palm dried sheaths andfinally fermented spontaneously by drying under the sun for 5 days. The results showed there was a decreasing inpH value, moisture content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of final products, whileits total phenolic content was increasing. Glutamic acid was the most abundant amino acid in products after 5days fementation, followed by tyrosine, aspartic acid, lysine, leucine and histidine. The total plate count and lacticacid bacteria counts were decreasing to 9.39 log cfu/g and 8.98 log cfu/g; the Micrococcaceae was decreased to5.31 log cfu/g; the yeast and moulds counts were increased to 8.58 log cfu/g and 6.51 log cfu/g at the final stageof fermentation. It can be concluded that bebontot chicken meat in this study is a good source of natural phenolicantioxidant, and the present microorganisms will provide the source for the selection of strains well adapted to theenvironment and able to compete with contaminant bacteria.

scholarly journals PHYTOCHEMICAL SCREENING AND ANTIOXIDANT ACTIVITY OF Diospyros lotus L. FRUITS GROWN IN TURKEY

2020 ◽  
Vol 19 (2) ◽  
pp. 49-55
Author(s):  
Zehra Tuğba Murathan
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Fatty Acid ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Diospyros Lotus ◽  
Ferric Reducing Antioxidant Power

The present study aimed to analyze total ascorbic acid content (TAC), total phenolic content (TPC), total flavonoid content (TFC), phenolic composition, fatty acid profiles, and antioxidant activity of Diospyros lotus L. fruits grown in Turkey. The TAC, TPC and TFC of D. lotus extracts were 13.9, 130.3, and 12.7 mg/100 g, respectively. Phenolic compounds, gallic acid, vanillic acid, caffeic acid, p-coumaric acid, trans-ferulic acid, sinapic acid, naringin, rutin trihydrate, resveratrol, ellagic acid, trans-cinnamic acid, and quercetin were identified in persimmon samples. The 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) – ABTS and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities and ferric reducing antioxidant power (FRAP) of fruit extracts were found to be 556.3 µmol/g, 69.6%, and 52.4%, respectively. Fructose was identified as the major sugar (371.01 mg/g), while sucrose was not detected. A total of 17 different fatty acids were identified. Most abundant saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acids (PUFA) were palmitic acid (19.66%), palmitoleic acid (13.28%), and linoleic (18.04%) and gamma-linolenic (11.66%) acids, respectively.

Quality evaluation of chicken breast marinated with encapsulation of turmeric extract

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 366-373
Author(s):  
H. Febrianta ◽  
V.D. Yunianto ◽  
N. Nurwantoro ◽  
V.P. Bintoro
Keyword(s):  
Pathogenic Bacteria ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antioxidant Potential ◽  
Plate Count ◽  
Chicken Breast ◽  
Total Phenolic ◽  
Turmeric Extract ◽  
Significant Difference

Turmeric is extensively used as a preservative in food because it has biological activities such as antioxidant and antibacterial activities. The quality preservation of turmeric can be applied by using microencapsulation techniques to improve the bioavailability of polyphenol substances in turmeric. This study was carried out to determine the physicochemical, oxidative stability, antioxidant potential, pathogenic bacteria, and sensory evaluation of chicken breast marinated with microencapsulation of turmeric extract stored at refrigeration (4±1°C) on 0, 3rd, 6th, 9th, and 12th day of storage. The treatments given include control (T0), 2.5% added microencapsulated turmeric extract (T1), 5% added microencapsulated turmeric extract (T2), and 7.5% added microencapsulated turmeric extract (T3). The results showed a significant difference (p<0.05) in moisture, pH, free fatty acid, peroxide value, DPPH free radical scavenging activity, thiobarbituric acid reactive substances, total phenolic, and total plate count (TPC) between treatments and storage periods. In conclusion, chicken breast marinated with 7.5% microencapsulation of turmeric extract was considered to have better physico-chemical, antioxidant potential, microbiological, and sensorial properties.

scholarly journals Grape Canes from Typical Cultivars of Campania (Southern Italy) as a Source of High-Value Bioactive Compounds: Phenolic Profile, Antioxidant and Antimicrobial Activities

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2746
Author(s):  
Giuseppe Squillaci ◽  
Carla Zannella ◽  
Virginia Carbone ◽  
Paola Minasi ◽  
Veronica Folliero ◽  
...  
Keyword(s):  
Southern Italy ◽  
Radical Scavenging Activity ◽  
Antiviral Agents ◽  
Radical Scavenging ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Herpes Simplex Viruses ◽  
Ferric Reducing Antioxidant Power ◽  
Antioxidant And Antimicrobial Activities

The purpose of the current study was to determine the phenolic composition, antioxidant, and antimicrobial activities in grape cane extracts from typical cultivars of Southern Italy. Aqueous extracts at different pHs (1–13) were prepared from “Aglianico”, “Fiano”, and “Greco” grape canes. The results demonstrated that an alkaline pH (13.00) produced the best polyphenol-rich extracts, as the total phenolic content was more than double when compared to the respective extracts prepared at pH 1.00. “Greco” grape canes gave the highest quantity of phenolic compounds at each pH, ranging from 42.7 ± 0.4 to 104.3 ± 3.0 mg Gallic Acid Equivalents (GAE)/g Dry Extract (DE) from pH 1.00 to 13.00. The Radical Scavenging Activity (RSA) and the Ferric Reducing Antioxidant Power (FRAP) were measured. The highest antioxidant activity was showed by “Greco” extract at pH 7.00. Seventy-five compounds were identified in the extracts by HPLC-MS with six of them described for the first time in grape canes. Procyanidins were highly abundant in extracts at pH 7.00, whereas stilbenoids were the most represented compounds at pH 13.00. Very strong antiviral activity against herpes simplex viruses was recorded for the extracts at pH 7.00 and 13.00 that were active in the early stages of infection by acting directly against the viral particles. The overall results suggest that grape canes, currently underutilized, can be usefully valorised by providing active extracts to use as antioxidant and antiviral agents.

scholarly journals Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 910
Author(s):  
María I. Sáez ◽  
María D. Suárez ◽  
Francisco J. Alarcón ◽  
Tomás F. Martínez
Keyword(s):  
Rainbow Trout ◽  
Cold Storage ◽  
Haematococcus Pluvialis ◽  
Radical Scavenging ◽  
Storage Period ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Color Parameters ◽  
Total Carotenoid Content

This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi, Uo; Arthrospira platensis, Ap; Haematococcus pluvialis, Hp) as additives for the preservation of rainbow trout fillets. The extracts were prepared with different water to ethanol ratios from the four algae species. The highest ferric reducing antioxidant power (FRAP) was observed in Uo extracted in 80% ethanol. Ap aqueous extract also had considerable FRAP activity, in agreement with a high total phenolic content. Radical scavenging activity (DPPH) was higher in Cc 80% ethanol extract, in agreement with a high total carotenoid content. In fact, when the algae aqueous extracts were assayed on the fish fillets, their antioxidant activity exceeded that of ascorbic acid (ASC). All algae extracts delayed microbial growth and lipid oxidation processes in trout fillets throughout the cold storage period compared to controls, and also improved textural parameters, these effects being more evident for Ap and Hp. With respect to the color parameters, the Hp extract prevented the a* values (redness) from decreasing throughout cold storage, a key point when it comes to colored species, not least salmonids. On the other hand, the Ap extract was not as effective as the rest of treatments in avoiding a* and b* decrease throughout the storage period, and thereby the color parameters were impaired. The results obtained, together with the natural origin and the viability for large-scale cultivation, make algae extracts interesting fish preservative agents for the food industry.

scholarly journals Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 712
Author(s):  
Tafadzwa Kaseke ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Radical Scavenging ◽  
Total Phenolic ◽  
Yellowness Index ◽  
Cold Pressing ◽  
Microwave Pretreatment ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Pomegranate Seed ◽  
Cold Pressed

The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.

Investigation of antioxidant activity and analysis of phenolic compounds of some Asteraceae plants by HPLC: A comparison between Methanol and Ethanol extracts

2021 ◽  
Vol 02 ◽  
Author(s):  
Donia Anvari ◽  
Rashid Jamei
Keyword(s):  
Phenolic Compounds ◽  
Methanol Extract ◽  
Extraction Procedure ◽  
Radical Scavenging ◽  
Sinapic Acid ◽  
Total Phenolic ◽  
Therapeutic Effects ◽  
Antioxidant Power ◽  
Antioxidant Agents ◽  
Ethanol Extracts

Background: Medicinal and healing plants have been used in treating human diseases for centuries because of their therapeutic effects. They may assist in curing common ailments such as a multitude of skin problems, various disorders from muscle spasms to cuts and wounds. They can be used to relieve symptoms of different illnesses from a cold to some forms of arthritis or some allergies as well. The Asteraceae plant is a strong source of antimicrobial and antioxidant agents and this paper focuses on its specifications. Objectives: This study aimed to investigate the antioxidant potential and radical scavenging of different solvents (Methanol and Ethanol) of five species, i.e., Artemisia absinthium L., Arctium lappa L., Centaurea cyanus L., Silybum marianum L., and Echinops ritro L., belonging to the Asteraceae family. Methods: Methanol and ethanol extracts of the above plants were prepared. The obtained sections were evaluated for total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), chain-breaking activity (CBA), thiobarbituric acid (TBA), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Also, Ferric reducing antioxidant power (FRAP), Nitric oxide (NO) radical scavenging, Hydrogen peroxide (H2O2) radical scavenging, and Superoxide (O2-) radical inhibition assay were measured. Phenolic compounds were determined and measured by high-performance liquid chromatography (HPLC) as well. Results: The collected and analyzed data showed that the highest values for the TPC, TFC, TBA, and DPPH were related to methanol extract of A. lappa L. Moreover, the maximum values for the CBA, H2O2, and O2- were observed in the Ethanol extract of E. ritro L., while methanol extract of E. ritro L. showed the highest amount of FRAP and NO. Eventually, the highest value for TAC was related to A. absintium L., and it was also realized that methanol compared to ethanol solvent was more successful in the extraction procedure. Conclusions: These findings suggest that A. lappa L. and E. ritro L. extracts can be considered excellent natural antioxidant agents. The type of solvent can affect the extraction of phenolic compounds. Sinapic acid, as the highest level of phenolic acid, was found in S. marianum L.

scholarly journals Application of Heating on the Antioxidant and Antibacterial Properties of Malaysian and Australian Stingless Bee Honey

Antibiotics ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1365
Author(s):  
Nurul Ainaa Farhanah Mat Ramlan ◽  
Aina Syahirah Md Zin ◽  
Nur Fatihah Safari ◽  
Kim Wei Chan ◽  
Norhasnida Zawawi
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Antibacterial Properties ◽  
Antibacterial Activities ◽  
Heat Treatments ◽  
Stingless Bee ◽  
Total Phenolic ◽  
Antioxidant Power

In the honey industry, heat treatments are usually applied to maintain honey’s quality and shelf life. Heat treatment is used to avoid crystallisation and allow the easy use of honey, but treatment with heat might affect the antioxidant and antibacterial activities, which are the immediate health effects of honey. This study will determine the effect of heat treatment on Malaysian and Australian stingless bee honey (SBH) produced by the common bee species in both countries. Eighteen honey samples were subjected to heat at 45 °C, 55 °C and 65 °C for one hour and subsequently analysed for their total phenolic content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and minimum inhibitory concentration (MIC). The results show that all samples had high TPC, TFC and antioxidant activities before the treatment. The heat treatments did not affect (p < 0.05) the TPC, TFC and antioxidant activities in most samples, but did inhibit the antibacterial activities consistently in most of the samples, regardless of the bee species and country of origin. This study also confirms a strong correlation between TPC and TFC with FRAP activities for the non-heated and heated honey samples (p < 0.05). Other heat-sensitive bioactive compounds in SBH should be measured to control the antibacterial properties present.

scholarly journals Comparative Evaluation of Argania spinosa and Olea europaea Leaf Phenolic Compounds and their Antioxidant Activity

Botanica ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 76-87
Author(s):  
Aziza Lfitat ◽  
Hind Zejli ◽  
Abdelkamel Bousselham ◽  
Yassine El Atki ◽  
Badiaa Lyoussi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Olive Leaves ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Total Flavonoids Content

AbstractWe conducted this study to determine and compare the content of phenolic compounds and flavonoids in the argan and olive leaves as well as their antioxidant capacity in aqueous, methanolic, and ethyl acetate extracted fractions. In vitro antioxidant activity was evaluated in comparison with synthetic antioxidants by assessing DPPH• radical scavenging capacity, ferric reducing antioxidant power, scavenging ability by inhibiting the β-carotene/linoleic acid emulsion oxidation, and by the ABTS radical scavenging activity assay. Total phenolic content in argan samples ranged from 221.69 ± 2.07 to 1.32 ± 0.01 mg GAE/g DW and in olive samples from 144.61 ± 0.82 to 1.21 ± 0.02 mg GAE/g DW. Total flavonoids content in argan samples varied from 267.37 ± 1.12 to 25.48 ± 0.02 mg QE/g DW, while in olives from 96.06 ± 0.78 to 10.63 ± 0.05 mg QE/g DW. In vitro antioxidant studies strongly confirmed the antioxidant potency of argan and olive leaves and their richness in secondary metabolites that are effective in free radicals scavenging and metal chelating capacities, indicating their antioxidant power.

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