scholarly journals Effect of Drum-Drying Conditions on the Content of Bioactive Compounds of Broccoli Pulp

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1224
Author(s):  
Constanza Córdova ◽  
Juan P. Vivanco ◽  
Julián Quintero ◽  
Andrea Mahn
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Ascorbic Acid Content ◽  
Rotation Frequency ◽  
Total Phenolic ◽  
Operation Costs ◽  
Drum Drying ◽  
Attractive Option ◽  
Drying Conditions

This work studied the effect of drum-rotation frequency, drum temperature, and water-to-pulp ratio in a double-drum drier on the content of sulforaphane, glucoraphanin, total phenolic compounds, ascorbic acid, and antioxidant activity of broccoli pulp through a multilevel factorial design with one replicate. Drum-drying conditions did not significantly affect sulforaphane content, unlike glucoraphanin, however the poor adherence of broccoli pulp resulted in a final product with undefined shape and heterogeneous color. On the other hand, antioxidant activity was unevenly affected by drying conditions; however, drum-rotation frequency affected it in the same way that phenolic compounds and ascorbic acid, showing a concordant behavior. The ascorbic acid content decreased significantly after drying, and it was highly dependent on the experimental factors, resulting in a regression model that explained 90% of its variability. Drum-rotation frequency of 5 Hz, drum temperature of 125 °C, and water-to-pulp ratio of 0.25 resulted in an apparent increase of sulforaphane and phenolic compounds content of 13.7% and 47.6%, respectively. Drum drying has great potential to fabricate dehydrated broccoli-based foods with functional properties. Besides, since drum drying has low investment and operation costs, it represents a very attractive option for the industrialization of broccoli derivatives.

scholarly journals Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

2017 ◽  
Vol 38 (4) ◽  
pp. 1853 ◽  
Author(s):  
Lorena Mendes Rodrigues ◽  
Diene France de Souza ◽  
Elisângela Aparecida da Silva ◽  
Thais Odete de Oliveira ◽  
Juliana Pinto de Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Loss ◽  
The Body ◽  
Soluble Solids ◽  
Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

scholarly journals Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

2013 ◽  
Vol 41 (1) ◽  
pp. 136 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Mira E. IONICA
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Trace Elements ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Fruit Shape ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, β-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar ‘Tiger’ and the cherry type cultivar ‘Belle’ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar ‘Porto’ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red ‘Sacher’ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

scholarly journals Berries and Leaves of Actinidia kolomikta (Rupr. & Maxim.) Maxim.: A Source of Phenolic Compounds

Plants ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 147
Author(s):  
Laima Česonienė ◽  
Paulina Štreimikytė ◽  
Mindaugas Liaudanskas ◽  
Vaidotas Žvikas ◽  
Pranas Viškelis ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Radical Scavenging ◽  
Total Content ◽  
Ascorbic Acid Content ◽  
Free Radical Scavenging ◽  
Raw Material ◽  
Quantitative Composition ◽  
Pharmaceutical Industries

Berries of Actinidia kolomikta (A. kolomikta) are known for high ascorbic acid content, but the diversity of phenolic compounds has been little studied. The present research aimed to investigate phenolic compounds and antioxidant activity in berries and leaves of twelve A. kolomikta cultivars. The UHPLC-ESI-MS/MS technique was used to determine differences among cultivars in the quantitative composition of individual phenolic compounds. Antioxidant activity was determined by DPPH• free radical scavenging and CUPRAC methods. In the present study, 13 phenolic compounds were detected in berries, whereas leaves contained 17 phenolic compounds. Flavonols were the primary class found in both berries and leaves; other identified phenolic compounds were flavan-3-ols, flavones and, phenolic acids; and dihydrochalcone phloridzin was identified in the leaves. The amount and variety of phenolic compounds in berries and leaves and antioxidant activity were found to be cultivar-dependent. The highest total content of phenolic compounds was found in the leaves of the cultivar ‘Aromatnaja’ and in the berries of the cultivar ‘VIR-2’. Results of this study have confirmed that berries and leaves of A. kolomikta could be a valuable raw material for both food and pharmaceutical industries.

scholarly journals Antioxidant activity and phenolic acid content of selected vegetable broths

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 469-475 ◽  
Author(s):  
Filiz Bilge Ertekin ◽  
Korkmaz Nazli ◽  
Budak Nilgun H ◽  
Seydim Atif C ◽  
Seydim Zeynep B Guzel
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Acid ◽  
Acid Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Green Beans ◽  
Fresh Vegetables

The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5–109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17–1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0–3 µmol TE/ml and 0–2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity.

scholarly journals NUTRITIONAL AND BIOLOGICAL VALUE OF FRUITS OF CRATAEGUS OXYACANTHA L.

2020 ◽  
pp. 265-275
Author(s):  
Lyubov' Nikolayevna Skrypnik ◽  
Irina Petrovna Melnichuk ◽  
Yulia Vladimirovna Koroleva
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Food Additives ◽  
Raw Material ◽  
Transport Infrastructure ◽  
Anthropogenic Factors ◽  
Total Phenolic ◽  
Phytochemical Study

The work involved the phytochemical study of hawthorn fruits (Crataegus oxyacantha L.). Hawthorn fruits were collected in areas with low anthropogenic impact (landscape and recreational areas) and in areas with the transport infrastructure in Kaliningrad city. The content of total phenolic compounds and subgroups: catechins, leucoanthocyanins, flavonoids, tannins); monosaccharides (glucose and fructose), pectins, organic acids, ascorbic acid, macro- and microelements, as well as antioxidant activity in hawthorn fruits were studied. The influence of the anthropogenic factor on the variability of their chemical composition was shown. It has been established that hawthorn fruits from areas with minimal impact of anthropogenic factors can accumulate phenolic compounds (up to 15.9 mg/g), leucoanthocyanins (up to 1.5 mg/g), tannins (up to 6.5 mg/g ), catechins (up to 4.1 mg/g), flavonoids (up to 6.0 mg/g), fructose (up to 14.1%), pectin (up to 11.6%), organic acids (1.45%), ascorbic acid (up to 49.3 mg/100 g), calcium (up to 12.12 mg/g), zinc (up to 39.12 mg/kg) more intensively and demonstrated higher antioxidant activity (up to 9.7 mg/g). The cluster analysis carried out on the content of phytochemicals proved the dependence of the accumulation of nutrients in hawthorn fruits on the growing conditions of plants. The obtained results allow us to consider the fruits of hawthorn C. oxyacantha as a valuable raw material for use as food additives for various purposes.

scholarly journals Bioactive compounds in different acerola fruit cultivares

2017 ◽  
Vol 38 (4Supl1) ◽  
pp. 2505
Author(s):  
Flávia Aparecida De Carvalho Mariano-Nasser ◽  
Maurício Dominguez Nasser ◽  
Karina Aparecida Furlaneto ◽  
Juliana Arruda Ramos ◽  
Rogério Lopes Vieites ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Acid Content ◽  
Nutritional Value ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Instrumental Color ◽  
Total Antioxidant

The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 - Apodi, Mirandópolis, Waldy - CATI 30, BRS 238 - Frutacor, Okinawa, BRS 236 - Cereja, Olivier and BRS 237 - Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina - SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 - Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30.

scholarly journals l-Ascorbic acid content and antioxidant capacity in less-known fruit juices

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 359-365
Author(s):  
Ivo Soural ◽  
Petr Šnurkovič ◽  
Monika Bieniasz
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
The Other ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Total Antioxidant

Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P &lt; 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM. The Aronia juice possessed the highest level of TPC (8297 mg of GAE/l). TAC levels very well corresponded with TPC levels while AA content actually did not correlate with TAC values. In addition to the objective analysis, the juices were subjected to a sensory evaluation. Blackcurrant presents an attractive product from the sensorial aspect as well as in terms of the nutritional value.

Extraction of Phenolic Compounds of six Algerian date (Phoenix dactylifera L.) cultivars from Ain-Saleh region, using Reflux method and Screening of Antioxidant Activity in vitro

2021 ◽  
pp. 161-167
Author(s):  
Habchi A. ◽  
Dekmouche M. ◽  
Hamia C. ◽  
Saidi M. ◽  
Yousfi M. ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Methanol Extract ◽  
Phoenix Dactylifera ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Phoenix Dactylifera L ◽  
Phenolic And Flavonoid

This study was designed to evaluate the antioxidant activity of phenolic compounds for six cultivars of date from In Saleh region (Phoenix dactylifera L.), which were extracted by reflux with solvents, 80% methanol and 70% aceton after the phenolic and flavonoid content were estimated. The total phenolic content (TPC) and total flavonoid content (TFC) of the extracts were measured using Folin–Ciocalteau and aluminum chloride colorimetric methods, respectively. Antioxidant activity acetone/H2O and methanol/H2O extracts using ABTS, DPPH, FRAP, TAC and CUPRAC assays. The results showed that methanolic solvent reflux gives better yields. The highest level of phenolic compounds for all dates varieties was found in the 80% methanol extract. This level ranged from 8.04 ± 0.14 to 46.81 ± 1.22 mg GAE/100 g fresh weight and flavonoid content was observed relatively low for both two solvents. However, extraction into 70% acetone gave the highest antioxidant activity with all assay. These results showed that dates had strongly scavenging activity on DPPH reaching 3.12 µg/mL in methanol/H2O from Cul1 (6.9 µg/mL with ascorbic acid), also on ABTS reaching 6.51 µg/mL in acetone/H2O from Cul2 (104.98 µg/mL with ascorbic acid).

scholarly journals Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Different Culinary Aromatic Herbs

2017 ◽  
Vol 45 (1) ◽  
pp. 179-184 ◽  
Author(s):  
Violeta NOUR ◽  
Ion TRANDAFIR ◽  
Sina COSMULESCU
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Radical Scavenging ◽  
Ascorbic Acid Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Total Flavonoids Content ◽  
Aromatic Herbs

In the present work, four of the most widely used culinary herbs (parsley, dill, lovage and celery leaves) in the Romanian traditional cuisine were assessed for some nutritional quality parameters (moisture content, titratable acidity, ascorbic acid content and mineral content), total phenolics content, total flavonoids content and antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. In addition, high-performance liquid chromatography (HPLC) coupled with diode-array detection was applied for the identification and quantification of some individual phenolic compounds in the selected aromatic herbs. Although parsley showed the highest ascorbic acid content (206.32 mg/100 g fw), it registered the lowest antioxidant activity. Fresh lovage recorded the highest total phenolic content (577.04 mg GAE/100 g), total flavonoids content (298.38 mg QE/100 g) and antioxidant activity, followed by dill and celery leaves. Among the identified phenolic acids, ellagic acid was predominant in lovage and celery leaves whereas sinapic and vanillic acids were prevalent in dill. Among flavonoids, myricetin was predominant in parsley and celery leaves whereas rutin was predominant in dill and lovage.

scholarly journals Antioxidant and cytotoxic activities of Parabaena sagitatta Miers

2013 ◽  
Vol 41 (2) ◽  
pp. 155-158
Author(s):  
TM Quadery ◽  
F Islam ◽  
M Ahsan ◽  
CM Hasan
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Brine Shrimp ◽  
Phenolic Content ◽  
Soluble Fraction ◽  
Total Phenolic ◽  
Cytotoxic Activities ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

A methanolextract of the leaves of Parabaena sagitatta Miers and its petroleum ether, carbon tetrachloride, dichloromethane, ethylacetate and aqueous soluble partitionates were evaluated for antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH), Folin-Ciocalteau reagent and phosphomolybdenum total antioxidant assays by using butylated hydroxytolune (BHT) and ascorbic acid as standards. The dichloromethane soluble fraction demonstrated the presence of significant amount of phenolic compounds 61.06 ± 0.54 mg GAE/g of extract and also has moderate antioxidant activity IC50 50.62 ± 0.25 ?g/ml. A positive correlation (R2), 0.969 was observed between total phenolic content and total antioxidant activity of P. sagitatta. The general toxicity was determined by brine shrimp lethality bioassay where the dichloromethane LC50DOI: http://dx.doi.org/10.3329/bjb.v41i2.13441 Bangladesh J. Bot. 41(2): 155-158, 2012 (December)

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