scholarly journals The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

2022 ◽  
Vol 12 (2) ◽  
pp. 555
Author(s):  
Agnieszka Kita ◽  
Martyna Kołodziejczyk ◽  
Anna Michalska-Ciechanowska ◽  
Jessica Brzezowska ◽  
Katarzyna Wicha-Komsta ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Kynurenic Acid ◽  
Control Sample ◽  
Radical Cations ◽  
Biologically Active ◽  
Raw Material ◽  
Fat Absorption ◽  
Total Polyphenols ◽  
Potato Crisps ◽  
Yellow Flesh

The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were blanched (1–5 min at 80–90 °C) and then fried (155–175 °C). The control sample was comprised of crisps that were not blanched. The fat content and color parameters were determined in crisps, while in defatted samples, the following were determined: the content of total polyphenols; antioxidant capacity, measured by the ability to scavenge the ABTS•+ radical cations (TEAC ABTS) and by the FRAP method; and the level of fluorescent intermediary compounds (FICs) and browning index (BI), as indicators of the progress of the Maillard reaction. The content of kynurenic acid (KYNA) was examined in the raw material, in slices, in the water after blanching and in the crisps. Blanching affected the fat absorption, with time being more critical than temperature. The color of crisps from yellow flesh potatoes after blanching lightened, while the color in the purple samples darkened. The content of total polyphenols was higher in purple crisps. Increasing the temperature and shortening the time of blanching increased the polyphenol content and the antioxidant capacity. Blanching decreased the level of FICs, while frying increased FICs. Higher BI values characterized the crisps from cv. Provita. Blanching reduced BI values by 50%, while frying at highest temperature increased these values. The content of KYNA in purple potatoes was almost three times higher than in yellow ones. Blanching and frying decreased the KYNA content in potatoes and fried crisps.

scholarly journals Total polyphenol content and antioxidant capacity of allium plants and their correlation with antibacterial and antifungal activity

2021 ◽  
pp. 85-97
Author(s):  
S. S. Satorov ◽  
F. D. Mirzoeva
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Biologically Active ◽  
Diffusion Method ◽  
Active Components ◽  
Total Polyphenols ◽  
Disk Diffusion Method ◽  
Ethanol Extracts ◽  
Antibacterial And Antifungal

Aim. To determine the total polyphenols and antioxidant capacity and their correlation with antimicrobial and fungicidal properties in some species of the genus Allium growing in Tajikistan.Materials and methods. The objects of the study were 15 kinds of the Amaryllidaceae family. Antibacterial onions were studied by the disk diffusion method against 4 types of microorganisms (test strains) and 1 type of yeast fungus. In the presence of total polyphenols, the content in μg of Gallic acid (GA) per ml of plant extract was measured. To determine the antioxidant activity, a solution of ABTS K2S2O8 was used. Trolox was used as a standard.Results. The maximum content of total polyphenols is characterized by ethanol extracts of A. Carolinianum, A. altaicum, A. elatum, A. oschaninii, A. ramosum, A. hymenorhisum. At the same time, their lowest amount was found in the bulbs of A. longicuspis. A. shoenoprasum, which is statistically significantly lower than in all the above-listed species of this plant group. The extracts from the stems of A. carolinianum, A. elatum, and A. pamiricum had the highest antioxidant effect. There is a direct weak correlation between biologically active components with antimicrobial and fungicidal activity in A. oshaninii and A. suworowii, depending on the altitude gradient.Conclusions. The results allow suggesting that the above-ground and underground parts of some wild-growing endemic species of the genus Allium have different degrees of antioxidant activity due to total polyphenols. The content of total polyphenols and the antioxidant capacity of extracts obtained from various plants in different in large ranges. In some cases, there are direct correlations between the content of polyphenols, antioxidant properties, antimicrobial and fungal properties.

scholarly journals Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 158 ◽  
Author(s):  
Sandra Teresita Martín-del-Campo ◽  
Pablo César Martínez-Basilio ◽  
Juan Carlos Sepúlveda-Álvarez ◽  
Susana Estela Gutiérrez-Melchor ◽  
Karla Deniss Galindo-Peña ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Cheese Whey ◽  
Biological Activities ◽  
Digestive Enzyme ◽  
Ace Inhibition ◽  
Biologically Active ◽  
Raw Material ◽  
Angiotensin Converting Enzyme Inhibition ◽  
White Cheese ◽  
Dpph Scavenging

Cheese whey, a byproduct of the cheese-making industry, is discarded in many countries in the environment, causing pollution. This byproduct contains high-quality proteins containing encrypted biologically active peptides. The objective of this work was to evaluate the suitability of using this waste to produce bioactive peptides by enzymatic hydrolysis with a digestive enzyme. Cheese whey from white cheese (Panela cheese) was concentrated to increase total protein and hydrolyzed with trypsin. A central composite design was used to find the best conditions of pH and temperature, giving the higher antioxidant capacity and Δ Angiotensin-converting enzyme inhibition (Δ ACEI) activity. Higher biological activities were found when hydrolysis was performed at 52 °C and a pH of 8.2. The maximum value for the 2,2- diphenyl-1-picrylhydrazyl (DPPH)-scavenging activity was 26%, while the higher Δ ACE inhibition was 0.89. Significant correlations were found between these biological activities and the peptides separated by HPLC. The hydrophilic fraction (HI) showed highly significant correlations with the antioxidant capacity (r = 0.770) and with Δ ACE inhibition (r = 0.706). Antioxidant capacity showed a significant positive correlation with 34 peaks and Δ ACE inhibition with 33 peaks. The cheese whey was successfully used as raw material to produce peptides showing antioxidant capacity and ACEI activity.

scholarly journals The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage

2020 ◽  
Vol 10 (16) ◽  
pp. 5603
Author(s):  
Agnieszka Kita ◽  
Joanna Nowak ◽  
Anna Michalska-Ciechanowska
Keyword(s):  
Antioxidant Capacity ◽  
Storage Stability ◽  
Control Sample ◽  
Jerusalem Artichoke ◽  
Expansion Method ◽  
Sensory Attributes ◽  
Black Currant ◽  
Total Polyphenols ◽  
Fat Fraction

The aim of the study was to evaluate the physical, chemical and sensory properties of novel snacks gained from pellets composed of Jerusalem artichoke flour with the addition of cranberry, chokeberry and blackcurrant juice powders (after extrusion) fried or microwaved during 5-week storage. In ready-to-eat snacks stored in climatic chamber, the moisture content, texture, colour, total polyphenols content and antioxidant capacity, while in fat fraction of fried snacks—peroxide and acid values were examined. Overall sensory attributes were monitored as well. It was indicated that an addition of fruit powders increased the content of total polyphenols (on average by 40%) and improved the antioxidant capacity of snacks obtained. The products with fruit powders exhibited more attractive colour, while their texture was harder (when cranberry and chokeberry powders were added) in comparison with the control sample. Snacks with fruit powders addition showed better storage stability, what was especially important in the case of fried snacks where oxidative deterioration is most significant. The best effect was observed when chokeberry or black currant powders were used as additives. Replacing frying by microwaving as expansion method allowed to obtain snacks with acceptable sensory attributes and good quality during storage.

VITAMIN VALUE AND SAFETY OF KEFIR ENRICHED WITH FRUITS AND BERRIES

2021 ◽  
Vol 21 (3) ◽  
pp. 27-37
Author(s):  
V.L. Zakharov ◽  
◽  
E.P. Matyuhina ◽  
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Biologically Active ◽  
Raw Material ◽  
State University ◽  
Comparative Effect ◽  
Black Currant ◽  
Retail Chain ◽  
Mountain Ash ◽  
Active Substances

The research was conducted in 2021 on the basis of the laboratory of the Department of Technolo-gy of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. The aim of the research was to find out the comparative effect of adding some fruits and berries on the vitamin value of kefir. As the main raw material for the experiment, drinking pasteurized milk was used according to the state standard 31450-2013. Cranberry berries were used frozen from the retail chain, the rest were collected in the Yelets district and frozen before the start of the experiment. Of all the berries used, only cranberries and mountain ash did not worsen the organo-leptic parameters of kefir. Judging by the acidity of kefir, the shelf life of the control sample and with cranberries was the longest – 14 days. On the 12th day, the options with mountain ash and black currant went beyond the standard for acidity. The shelf life of kefir with sea buckthorn fruits was only 9 days. The addition of fruits and berries to kefir increased the content of biologically active substances in it: rowan-dry substances, carotenoids and flavonols, and black currant-coloring substances and anthocyanins. Taking into account the organoleptic indicators, the shelf life for acidity and the content of useful substances in kefir, it is necessary to single out the option with the addition of rowan fruits as the most successful.

scholarly journals The Effect of TiO2 Nanoparticles on the Composition and Ultrastructure of Wheat

Nanomaterials ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3413
Author(s):  
Maria-Loredana Soran ◽  
Ildiko Lung ◽  
Ocsana Opriș ◽  
Otilia Culicov ◽  
Alexandra Ciorîță ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Tio2 Nanoparticles ◽  
Control Sample ◽  
Ultrastructural Changes ◽  
Elemental Content ◽  
X Ray Diffraction ◽  
Total Polyphenols ◽  
Tio2 Nps ◽  
Transmission Electron ◽  
Wheat Leaves

The present work aims to follow the influence of TiO2 nanoparticles (TiO2 NPs) on bioactive compounds, the elemental content of wheat, and on wheat leaves’ ultrastructure. Synthesized nanoparticles were characterized by X-ray diffraction (XRD), Fourier transform infrared (FT-IR) spectroscopy, and transmission electron microscopy (TEM). The concentration of phenolic compounds, assimilation pigments, antioxidant capacity, elemental content, as well as the ultrastructural changes that may occur in the wheat plants grown in the presence or absence of TiO2 NPs were evaluated. In plants grown in the presence of TiO2 NPs, the amount of assimilating pigments and total polyphenols decreased compared to the control sample, while the antioxidant activity of plants grown in amended soil was higher than those grown in control soil. Following ultrastructural analysis, no significant changes were observed in the leaves of TiO2-treated plants. Application of TiO2 NP to soil caused a significant reaction of the plant to stress conditions. This was revealed by the increase of antioxidant capacity and the decrease of chlorophyll, total polyphenols, and carotenoids. Besides, the application of TiO2 NP led to significant positive (K, Zn, Br, and Mo) and negative (Na, Mn, Fe, As, Sr, Sb, and Ba) variation of content.

scholarly journals Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour

2019 ◽  
Vol 3 (4) ◽  
pp. p122
Author(s):  
María Del Rosario Acquisgrana ◽  
Laura Cecilia Gómez Pamies ◽  
Elisa Inés Benítez
Keyword(s):  
Antioxidant Capacity ◽  
Hydrothermal Treatment ◽  
Food Processing ◽  
Total Antioxidant Capacity ◽  
Control Sample ◽  
The Other ◽  
Initial Value ◽  
Total Polyphenols ◽  
Total Antioxidant ◽  
Noticeable Reduction

Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmented sorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmented sorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.

scholarly journals Study of the effect of the dose of enzyme preparations on the yield of polyphenolic substances and anthocyanins in fruit, berry and vegetable juices

2021 ◽  
Vol 83 (2) ◽  
pp. 61-66
Author(s):  
A. R. Khasanov ◽  
N. V. Barakova
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Total Content ◽  
Biologically Active ◽  
Raw Material ◽  
Active Components ◽  
Enzyme Preparations ◽  
Plant Raw Materials ◽  
Juice Yield ◽  
Functional Beverages

Increasing the yield of juice and biologically active components from plant raw materials is an urgent task in the production of functional beverages. For this, fruit, berry and vegetable pulp was treated with enzymatic preparations of pectolytic action and the yield of juice was determined. Samples of pulp of each raw material were treated with enzyme preparations: Fructocyme P6-L, Fructocyme P, Fructocyme MA, in an amount of 0.03% of the pulp mass. Enzymatic hydrolysis was carried out at 50 °C for two hours, after which the amount of obtained juice was compared with the control sample. As a result, when adding Fructocyme MA to the pulp of apples and carrots, the juice yield increases by 8% and 17%, respectively. When Fructocyme P6-L is added to the pulp of kiwi, blueberries, grapes, the juice yield increases by 6%, 12 and 10%, respectively. To determine the effect of enzyme preparations on the yield of biologically active components, the previously selected enzyme preparations were added to all samples in an amount of 0.01; 0.03; 0.05; 0.07% of the pulp mass, and the total content of polyphenols was determined by colorimetry and anthocyanins. As a result of the experiment, it was found that in terms of the amount of polyphenolic substances extracted from the pulp, fruit and berry raw materials can be divided into three groups: raw materials with loose pulp, with pulp of medium density and raw materials with dense pulp. As a result, individual enzyme preparations and optimal modes of application were selected for each type of raw material. The dependence of the content of polyphenolic compounds on the dosage of the addition of enzyme preparations has been established.

scholarly journals Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1198
Author(s):  
Elías Arilla ◽  
Purificación García-Segovia ◽  
Javier Martínez-Monzó ◽  
Pilar Codoñer-Franch ◽  
Marta Igual
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
Control Sample ◽  
Water Soluble ◽  
In Vitro Digestibility ◽  
Total Phenols ◽  
Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.

scholarly journals Antioxidant and Antimicrobial Effect of Plant Essential Oils and Sambucus nigra Extract in Salmon Burgers

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 776
Author(s):  
Kristina Jonušaite ◽  
Petras Rimantas Venskutonis ◽  
Gines Benito Martínez-Hernández ◽  
Amaury Taboada-Rodríguez ◽  
Gema Nieto ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Essential Oils ◽  
Antioxidant Capacity ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Antimicrobial Effect ◽  
Total Phenolic ◽  
Sambucus Nigra ◽  
Plant Essential Oils ◽  
Microbial Counts

The antioxidant capacity of oregano (OEO) and clove (CLEO) essential oils and black elderberry (Sambucus nigra) flower extract (SNE) were compared with butylhydroxytoluene (BHT) regarding its protection against lipid peroxidation and microbial counts in salmon burgers stored at 4 °C for 14 days and after cooking. The content of total phenols was 5.74% in OEO, 2.64% in CLEO and 2.67 % in the SNE. The total phenolic content and the antioxidant capacity were significantly higher (p < 0.05) for SNE and OEO. Both essential oils showed a similar IC50 and inhibition percentage of lipid peroxidation to BHT. The combination of OEO and SNE reduced 29% of thiobarbituric acid reactive substances (TBARS), while BHT reduced 31% of TBARS generated during refrigeration storage in salmon burgers in relation to the control sample without antioxidants. Additionally, the microbial counts after 14 days of refrigeration were the lowest in burgers when the combination of OEO and SNE was used. This study concludes that OEO and SNE can be used as inhibitors of lipid oxidation in salmon products and as natural candidates to replace commonly used synthetic antioxidants and antimicrobials in these food products.

scholarly journals Polyphenols From Vitis vinifera Lambrusco By-Products (Leaves From Pruning): Extraction Parameters Evaluation Through Design of Experiment

2019 ◽  
Vol 14 (7) ◽  
pp. 1934578X1986290 ◽  
Author(s):  
Massimo Tacchini ◽  
Ilaria Burlini ◽  
Immacolata Maresca ◽  
Alessandro Grandini ◽  
Tatiana Bernardi ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Antioxidant Capacity ◽  
Design Of Experiment ◽  
Extraction Yield ◽  
Wine Industry ◽  
Raw Material ◽  
Extraction Time ◽  
Total Phenolic ◽  
Vitis Vinifera L ◽  
By Products

Vitis vinifera L. leaves from pruning are by-products of the wine industry and represent an important source of secondary raw material, thanks to their polyphenols content. Optimization of the extraction processes is a key factor for their valorization, and Design of Experiment (DOE) could be a tool to obtain the most performing extract in terms of polyphenols quality/quantity and bioactivity. Vitis vinifera Lambrusco leaves were subjected to ultrasound-assisted extractions guided by a 23 factorial design. Three independent parameters (% solvent, time of extraction, and solvent:solid ratio) were considered to evaluate the extraction process by analyzing the extraction yield, the total phenolic content (Folin-Ciocalteu assay), and the antioxidant capacity (DPPH assay). Moreover, the content of the main molecules was identified and quantified by reversed-phase high-performance liquid chromatography coupled with diode array detection and mass spectrometry. The DOE highlighted the best extraction conditions that showed slight changes considering the different evaluating parameters. The highest extraction yield was obtained by extraction with 100% water, 60 minutes of extraction time, and 30:1 solvent:solid ratio, but it was neither the richest in polyphenols nor antioxidant capacity. The latter 2 characteristics were associated with the extraction performed using 50% ethanol, 35 minutes of extraction time, and a 20:1 solvent:solid ratio. That extract also exhibited the highest quantity of flavonols.

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