scholarly journals The ramification of fermentation time on antioxidant properties of Napier grass herbal tea by black tea processing method

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 349-357
Author(s):  
K.S. Ng ◽  
Zamzahaila Mohd Zin ◽  
Nurmahani Mohd Maidin ◽  
M.K. Zainol
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Black Tea ◽  
Napier Grass ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Frap Assay ◽  
Fermentation Time ◽  
Significant Difference ◽  
The Impact

Tea fermentation relates to the enzymatic oxidation of the leaves of the tea and the formation of dark pigments. This method is usually conducted in a setting where temperature and humidity can be regulated. However, the impact of fermentation time on the antioxidant characteristics of Napier grass herbal tea is still unanswered. This study aimed to determine the effect of fermentation time on antioxidant properties of Napier grass black tea. Napier grass was subjected to fermentation for 3, 6, 9, 12 and 24 hrs. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample fermented for 9 hrs showed the highest results in TPC (18.32±0.38) and FRAP assay (91.00±2.78). Whereas, the highest flavonoids and antioxidant activity were found in dried sample without fermentation (control) in TFC (97.82±13.00) and DPPH (90.02±1.11). However, samples fermented for 3 to 9 hrs showed no significant difference with that of the fresh sample in TFC and DPPH indicating 3 to 9 hrs fermentation time did not affect the antioxidant properties of Napier grass. In FTC and TBA, all the fermented samples showed lower antioxidant activity than that of fresh samples and control. The results suggested that 9 h of fermentation time is suitable for the preparation of Napier grass black tea as it exhibited high antioxidant properties in TPC, TFC, DPPH and FRAP assays.

scholarly journals Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1262
Author(s):  
Shonisani Eugenia Ramashia ◽  
Felicia Matshepho Mamadisa ◽  
Mpho Edward Mashau
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Total Phenolic ◽  
Crude Fibre ◽  
Yellowness Index ◽  
Antioxidant Power ◽  
Parinari Curatellifolia ◽  
Ferric Reducing Antioxidant Power ◽  
The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

scholarly journals Five-Golden-Flowers Tea: Green Extraction and Hepatoprotective Effect against Oxidative Damage

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2216 ◽  
Author(s):  
Cai-Ning Zhao ◽  
Guo-Yi Tang ◽  
Qing Liu ◽  
Xiao-Yu Xu ◽  
Shi-Yu Cao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
High Performance ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Herbal Tea ◽  
Antioxidant Power

The consumption of herbal teas has become popular in recent years due to their attractive flavors and outstanding antioxidant properties. The Five-Golden-Flowers tea is a herbal tea consisting of five famous edible flowers. The effects of microwave-assisted extraction parameters on the antioxidant activity of Five-Golden-Flowers tea were studied by single-factor experiments, and further investigated using response surface methodology. Under the optimal parameters (53.04 mL/g of solvent/material ratio, 65.52 °C, 30.89 min, and 500 W), the ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, and total phenolic content of the herbal tea were 862.90 ± 2.44 µmol Fe2+/g dry weight (DW), 474.37 ± 1.92 µmol Trolox/g DW, and 65.50 ± 1.26 mg gallic acid equivalent (GAE)/g DW, respectively. The in vivo antioxidant activity of the herbal tea was evaluated on alcohol-induced acute liver injury in mice. The herbal tea significantly decreased the levels of aspartate aminotransferase, total bilirubin, and malonaldehyde at different doses (200, 400, and 800 mg/kg); improved the levels of liver index, serum triacylglycerol, and catalase at dose of 800 mg/kg. These results indicated its role in alleviating hepatic oxidative injury. Besides, rutin, chlorogenic acid, epicatechin, gallic acid, and p-coumaric acid were identified and quantified by high performance liquid chromatography (HPLC), which could contribute to the antioxidant activity of the herbal tea.

scholarly journals Effect of steaming time on antioxidant properties of Napier grass herbal tea by green tea processing method

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 175-183
Author(s):  
K.S. Ng ◽  
Zamzahaila Mohd Zin ◽  
Nurmahani Mohd Maidin ◽  
M.A.A Abdullah ◽  
M.K. Zainol
Keyword(s):  
Green Tea ◽  
Antioxidant Properties ◽  
Thiobarbituric Acid ◽  
Napier Grass ◽  
Total Phenolic ◽  
Frap Assay ◽  
Fresh Sample ◽  
Ferric Thiocyanate ◽  
High Antioxidant Activity ◽  
C 30

This study aimed to determine the effect of steaming time on antioxidant properties of Napier grass green tea. Napier grass was subjected to steaming for 1, 2, 3, 4, 6, 8 and 10 mins. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample steamed for 8 mins showed the highest TPC (18.32±0.26), TFC (152.71±5.74) and 109.88±5.44 in FRAP assay. High antioxidant activity was found in sample steamed for 3 to 10 min (81.63±1.19 to 83.50±1.10) in DPPH which were not significantly different with the fresh sample indicating steaming can retain the phytochemical compounds. Samples undergone 6 to 10 mins steaming time were found to have high lipid peroxidation in ferric thiocyanate (75.02±2.96 to 81.01±6.68) and thiobarbituric acid (85.99±1.56 to 86.21±1.44) assays. The results suggested that 8 mins of steaming time is suitable for Napier grass green tea as it exhibited the greatest antioxidant properties

scholarly journals Phytochemical Investigation and Antioxidant Activity of Globularia alypum L.

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 759 ◽  
Author(s):  
Fadoua Asraoui ◽  
Ayoub Kounnoun ◽  
Hafssa El Cadi ◽  
Francesco Cacciola ◽  
Yassine Oulad El Majdoub ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Ethyl Acetate Extract ◽  
Antioxidant Properties ◽  
Soxhlet Extraction ◽  
Chloroform Extract ◽  
Total Phenolic ◽  
Frap Assay ◽  
Globularia Alypum

The Moroccan flora is rich in medicinal plants that are commonly used in folk medicine for the treatment of various diseases. The present study was designed to investigate the total phenolic and flavonoid contents, as well as the antioxidant properties of leaves extracts from Globularia alypum L. colected from the Taza region in northeast Morocco. Additionally, the individual phenolics and volatiles of the extracts were also evaluated. The organic extracts of this plant were obtained by Soxhlet extraction using two different solvents, namely ethyl acetate and chloroform. The antioxidant capacity of leaves extracts was measured using DPPH, ABTS and FRAP assays; the phenolic profile was determined by HPLC-DAD/ESI-MS analysis, whereas the volatile composition was elucidated by GC-MS. The ethyl acetate extract analysis showed a total of 20 phenolic compounds and the determination of phenolic contents showed a significant value of 56.5 ± 0.61 µg GAE/mg of extract in comparison with the chloroform extract (18.9 ± 0.48 µg GAE/mg of extract). Also, the determination of the flavonoid contents revealed that the ethyl acetate extract contained the highest value (30.2 ± 0.55 µg CE/mg of extract) in comparison with the chloroform extract (18.0 ± 0.36 µg CE/mg of extract). Concerning the antioxidant properties, interesting values were attained for the ethyl acetate extract which exhibited higher antioxidant activity, namely IC50 = 12.3 ± 3.83 µg/mL and IC50 = 37.0 ± 2.45 µg/mL for the DPPH and ABTS assays, respectively, whereas a value of 531.1 ± 17.08 (mg AAE/g DW) was obtained for the FRAP assay. Concerning the volatile profile, a total of 73 compounds were positively detected and among them n-hexadecanoic acid (13.5%) was the most abundant one. The results achieved confirm the important role of this plant as a source of natural antioxidants.

scholarly journals Olive Paste-Enriched Cookies Exert Increased Antioxidant Activities

2021 ◽  
Vol 11 (12) ◽  
pp. 5515
Author(s):  
Eleni-Anna Argyri ◽  
Stylianos-Panagiotis Piromalis ◽  
Antonios Koutelidakis ◽  
Dimitrios Kafetzopoulos ◽  
Andreas S. Petsas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Strongly Correlated ◽  
Unsaturated Fat ◽  
Daily Diet ◽  
The Impact

Functional foods are beneficial to human health and are part of the daily diet of people trying to follow a healthier lifestyle. Olive paste is a good source of functional compounds, mainly phenolic compounds, that have been shown to have health benefits. At the same time, cookies are an ideal snack that can be fortified with additional ingredients to address human dietary needs. The study aimed to enrich cookies with olive paste and extra ingredients for flavor differentiation and evaluate the impact of the enrichment on their antioxidant properties. Enriched cookies were prepared analyzed and tested for sensorial acceptability, total phenolics, and antioxidant activities by DPPH, ABTS, FRAP, and CUPRAC assays. Enriched cookies were sensorially acceptable. Unsaturated fat, total phenolics, and antioxidant activities of enriched cookies were higher compared to control cookies, while among enriched cookies the extra addition of 1% garlic, 0.5% thyme, and 0.5% oregano resulted in higher total phenolics and antioxidant activities compared to cookies that were flavored either with 3% vegetables or 3% orange zest. Antioxidant activity in cookies was strongly correlated with total phenolic content. Cookies enriched with olive paste may be healthy functional food in terms of increased antioxidant activity.

scholarly journals Effect of Location on Physico-Chemical, Cooking and Antioxidant Properties of Variously-Treated and Milled Indian Rice Cultivars

2018 ◽  
Vol 6 (1) ◽  
pp. 183-190
Author(s):  
Rahul Thory ◽  
Kawaljit Singh Sandhu ◽  
Archana Sinhmar
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Rice Cultivar ◽  
Total Phenolic ◽  
Oil Absorption ◽  
Scavenging Activity ◽  
Rice Cultivars ◽  
Physico Chemical ◽  
Significant Difference

Rice cultivar, cv.PR-118 was grown in two different locations [abbreviated as cv.PR-118 (Pb.) and cv.PR-118 (Hr.)] and three different milling treatments were given. In the first treatment, the cultivars was normally milled, second treatment involved, parboiling and then milling, third included germination and then milling. These were then studied for the effect of location on their physico-chemical, functional, cooking and antioxidant properties. Flour from cv.PR-118 (Pb.) showed highest bulk density, water and oil absorption capacities as compared to cv. PR-118 (Hr.) for normal, parboiled and germinated samples. Grains from cv.PR-118 (Hr.) took more time to cook as compared to cv.PR-118 (Pb.) for all the treatments. Significant difference (p 0.05) was observed in antioxidant activity of cv.PR-118 grown in two locations. cv.PR-118 (Pb.) showed the highest value for ABTS+ scavenging activity as compared to cv.PR-118 (Hr.). In NPR, NBR, PPR and PBR fractions, cv.PR-118 (Hr.) showed higher values (702.3 and 588.2 µg GAE/g, respectively) for total phenolic content. Among GPR fraction, cv.PR-118 (Pb.) showed higher TPC value as compared to cv.PR-118 (Hr.).

scholarly journals Optimization of fermentation time and grain concentration for water kefir production from butterfly pea flower (Clitoria ternatea)

2021 ◽  
Vol 924 (1) ◽  
pp. 012081
Author(s):  
A E Setiawati ◽  
J Kusnadi
Keyword(s):  
Antioxidant Activity ◽  
Herbal Tea ◽  
Fermentation Products ◽  
Fermentation Time ◽  
Validation Experiment ◽  
Significant Difference ◽  
Butterfly Pea ◽  
Predicted Values ◽  
High Level ◽  
Water Kefir

Abstract Herbal tea is known rich in bioactive compounds and pigments. Herbal tea can be derived from Butterfly pea flowers. Butterfly pea has a high level of anthocyanins and flavonoid levels. However, butterfly pea has not been used optimally in fermentation products such as water kefir. Water kefir has many benefits and potential antioxidant sources. This research aimed to optimize fermentation time (24-48 hours) and concentration grain (5-15%) for the production of butterfly pea water kefir with a good antioxidant activity using response surface methodology. Central Composite Design was used to develop models of the response. The response used in this research is antioxidant activity, flavonoid, anthocyanin and brightness. The optimum condition was obtained at 36 hours 2 minutes of fermentation time, and 15% of grain concentration using Design Expert 10.01. The optimum combination for butterfly pea water kefir resulted in 58 ppm of antioxidant activity, 39 of brightness, 81 mg/g QE of flavonoid and 4.2 ppm of anthocyanin. A validation experiment showed that no significant difference between actual and predicted values based on paired t-test (p>0.05) using Minitab 17.0.

Total Phenolic Content and Antioxidant Activity of Local Fruit Wastes in Malaysia

2015 ◽  
Vol 1113 ◽  
pp. 471-476
Author(s):  
Ummi Kalthum Ibrahim ◽  
Muhammad Ihsan Sobri Yusof ◽  
Khairul Anuar Ahmad Zamil ◽  
Nadia Kamarrudin ◽  
Siti Noor Suzila Maqsood-Ul-Haque ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Extraction Time ◽  
Total Phenolic ◽  
Extraction Temperature ◽  
Frap Assay ◽  
Antioxidant Power ◽  
Fruit Wastes

The purpose of this study is to investigate the antioxidant properties and total phenolic content in local fruit wastes. Watermelon rinds, mango and banana peels were selected in the experiment. Two parameters involved were the extraction time and temperature. All samples had undergone drying process in an oven at 40°C for 24 hours before being extracted with 80%, v/v methanol on a hot plate together with magnetic stirrer. The extraction time was ranged from 20 to 40 minutes and the extraction temperature was from 30 to 60°C. Ferric Reducing Antioxidant Power (FRAP) assay and Folin-Ciocalteu reagent were used for antioxidant analysis and phenolic content determination, respectively. UV-Vis spectrophotometer was used to detect the antioxidant activity at 593 nm and 765 nm for phenolic content. Response Surface Method was used to find the best extraction condition. The best extraction conditions were found at extraction temperature and time of 58.93°C and 37.86 minutes, respectively.

scholarly journals Antioxidant Properties of Different Types of Torbangun Herbal Tea

REAKTOR ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 18-25
Author(s):  
Intan Cidarbulan Matita ◽  
Titri Siratantri Mastuti ◽  
Smita Maitri
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Different Types

In this study, Torbangun leaves are processed into three different types varying in their oxidation degree, namely unoxidized, semioxidized and oxidized Torbangun leaves. Each type is then brewed into herbal tea and analyzed in terms of its total phenolic, total flavonoid and antioxidant activity. Unoxidized Torbangun herbal tea shows higher content of total phenolic (44.22 mg GAE/g) and total flavonoid (17.02 mg QE/g) compared to oxidized (24.66 mg GAE/g total phenolic content and 8.61 mg QE/g total flavonoid content) and semioxidized (33.83 mg GAE/g total phenolic content and 10.68 mg QE/g total flavonoid content) Torbangun herbal tea. In terms of the antioxidant activity, processing the Torbangun leaves into herbal tea tremendously decreased the antioxidant activity based on the IC50 value of 1400.89 ɥg/mL for unoxidized Torbangun herbal tea, 3211.71 ɥg/mL for semioxidized Torbangun herbal tea and 4504.78 ɥg/mL for oxidized Torbangun herbal tea. However, steam blanching used in the preparation of unoxidized Torbangun leaves is proven to increase the total phenolic and flavonoid content of raw or unprocessed Torbangun leaves from 39.02 to 44.22 mg GAE/g and an increase of total flavonoid from 10.32 to 17.02 mg QE/g.Keywords: antioxidant; flavonoid; herbal tea; phenolic; torbangun

scholarly journals Antioxidant Potential of a Polyherbal Antimalarial as an Indicator of Its Therapeutic Value

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Protus Arrey Tarkang ◽  
Achille Parfait Nwachiban Atchan ◽  
Jules-Roger Kuiate ◽  
Faith Apoelot Okalebo ◽  
Anastasia Nkatha Guantai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Dismutase ◽  
Carbon Tetrachloride ◽  
Mangifera Indica ◽  
Antioxidant Properties ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Antioxidant Power ◽  
Significant Difference

Nefangis a polyherbal product composed ofMangifera indica(bark and leaf),Psidium guajava, Carica papaya, Cymbopogon citratus, Citrus sinensis, and Ocimum gratissimum(leaves), used for the treatment of malaria. Compounds with antioxidant activity are believed to modulate plasmodial infection. Antioxidant activity of the constituent aqueous plants extracts,in vitro, was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), total phenolic content (TPC), and ferric reducing antioxidant power (FRAP) methods and,in vivo,Nefang(100 and 500 mg kg−1) activity was evaluated in carbon tetrachloride-induced oxidative stressed Wistar rats. Superoxide dismutase, catalase activities, and lipid peroxidation by the malondialdehyde and total proteins assays were carried out.P. guajava, M. indicaleaf, and bark extracts had the highest antioxidant properties in all three assays, with no statistically significant difference. Rats treated with the carbon tetrachloride had a statistically significant decrease in levels of triglycerides, superoxide dismutase, and catalase (P<0.05) and increase in malondialdehyde activity, total protein levels, and liver and renal function markers, whereas rats treated withNefangshowed increased levels in the former and dose-dependent decrease towards normal levels in the later. These results reveal the constituent plants ofNefangthat contribute to itsin vivoantioxidant potential. This activity is a good indication of the therapeutic potential ofNefang.

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