scholarly journals Preservation of Antioxidant Properties of Endemic Dark Corn Using Solar Energy for Nixtamalization

Processes ◽  
2021 ◽  
Vol 9 (2) ◽  
pp. 401
Author(s):  
Hermelinda Servín-Campuzano ◽  
Mauricio González-Avilés ◽  
José Ángel Rodríguez-Morales ◽  
Marco Antonio Serrato Juárez ◽  
Jessica Grizzel Maya Castro ◽  
...  
Keyword(s):  
Solar Energy ◽  
Antioxidant Capacity ◽  
Difference Method ◽  
Antioxidant Properties ◽  
The Other ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Energy Process ◽  
Total Anthocyanin Content ◽  
Dpph Method

A comparative study of two corn nixtamalization processes is presented, one in the traditional way of the Michoacan region of Mexico, and the other using solar devices. The corn selected for the process was a nontransgenic endemic dark corn. For the nixtamalization process, a solar concentration oven was used; this process using the solar device is simple and affordable for communities. For characterization, the properties of the antioxidant content of dark corn were analyzed for both processes, and the highest concentration of antioxidants between the two varieties of corn was obtained. The antioxidant capacity in the two varieties of black corn was quantified and determined, and the anthocyanin pigments were extracted with methanol. The total anthocyanin content (CAT) was evaluated by the pH difference method, and the antioxidant capacity by the DPPH method. In the solar nixtamalization process, a higher content of CAT anthocyanins and antioxidant capacity were obtained. Therefore, the solar energy process was proposed as a sustainable energy option, and we concluded that black corn nixtamalized with a solar oven had high antioxidant levels and could be used as a nutritious food.

scholarly journals Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

2018 ◽  
Vol 46 (1) ◽  
pp. 128-133 ◽  
Author(s):  
Ferit CELIK ◽  
Mehmet Ramazan BOZHUYUK ◽  
Sezai ERCISLI ◽  
Muttalip GUNDOGDU
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of  bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

scholarly journals Biocomponents and Antioxidant Activity of Ribes khorasanicum

2018 ◽  
Vol 3 (3) ◽  
pp. 99-103 ◽  
Author(s):  
Mohammad Ehsan Taghavizadeh Yazdi ◽  
Jalil Khara ◽  
Mohammad Reza Housaindokht ◽  
Hamid Reza Sadeghnia ◽  
Sedigheh Esmaeilzadeh Bahabadid ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Dry Weight ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Bioactive Components ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Biological And Medical Applications

Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.

scholarly journals Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mariel Monrroy ◽  
Onix Araúz ◽  
José Renán García
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Anthocyanin Content ◽  
Compound Identification ◽  
Total Anthocyanin ◽  
Food Industries ◽  
By Products

Nephelium lappaceum and its by-products have great potential in the agricultural, pharmaceutical, and food industries. Some studies have shown that N. lappaceum by-products exhibit antimicrobial, antioxidant, antidiabetic, and anticancer properties. However, studies focused on identifying these compounds are rare. The availability of polyphenolic compounds can vary according to environmental conditions, soil, plant variety, and agronomic management. Therefore, in this study, the active compounds in extracts of the N. lappaceum peel were identified, and their antioxidant properties were evaluated using various extraction solvents and both ultrasonic and boiling extraction techniques. The chemical characterization of the N. lappaceum peel exhibited carbohydrate and reducing sugar contents of 12 and 2%, respectively. Phytochemical analysis indicated the presence of flavonoids, tannins, terpenes, and steroids. The total phenolic and flavonoid contents and total antioxidant capacity were the highest in the hydroethanolic extract obtained by ultrasound, with values of 340 mg gallic acid equivalents g−1, 76 mg quercetin equivalents g−1, and 2.9 mmol of Trolox equivalents g−1, respectively. Contrarily, the total anthocyanin content was higher in the acid extract obtained by ultrasound, with a value of 0.7 mg cyanidin-3-O-glucoside equivalents g−1. A total of 18 compounds—including hydroxybenzene, phenolic acid, flavonoids, fatty acids (saturated, unsaturated, and ester), vitamin, arenecarbaldehyde, and phthalate—were identified for the first time in the N. lappaceum peel using gas chromatography-mass spectrometry. The identified compounds have been previously isolated from other plants and reportedly exhibit anticancer, anti-inflammatory, antimicrobial, and antioxidant activities. Thus, the N. lappaceum peel was shown to be a potential source of bioactive compounds of immense importance in the pharmacological and food industries.

scholarly journals Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice

2017 ◽  
Vol 10 (1) ◽  
pp. 116-126
Author(s):  
D. Furulyás ◽  
F. Nyéki ◽  
M. Stéger-Máté ◽  
É. Stefanovits-Bányai ◽  
Sz. Bánvölgyi
Keyword(s):  
Antioxidant Capacity ◽  
Ceramic Membrane ◽  
Antioxidant Activities ◽  
Control Sample ◽  
Enzyme Treatment ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Pectolytic Enzymes ◽  
Total Anthocyanin Content ◽  
Pectolytic Enzyme

AbstractIn this study, pectolytic enzymes (Pectinex BE XXL,Trenolin Rot, andFructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigraL.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained usingFructozym Penzyme compared withPectinex BE XXLused in industry.

scholarly journals Phenolics, antioxidative activity and characterization of anthocyanins in berries of blackcurrant interspecific hybrids.

1970 ◽  
Vol 60 (4) ◽  
Author(s):  
Nijolė Anisimovienė ◽  
Jurga Jankauskienė ◽  
Milda Jodinskienė ◽  
Vidmantas Bendokas ◽  
Vidmantas Stanys ◽  
...  
Keyword(s):  
Interspecific Hybrids ◽  
Antioxidative Activity ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Synthetic Antioxidant ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Berry Extracts

The interest in phenols and anthocyanins has increased due to their antioxidant properties and to their potential usage as dietary antioxidants in human nutrition. Total phenols and anthocyanin content, composition and stability in berry extracts of blackcurrant interspecific hybrids, and antioxidative activity of extracts was evaluated. Berries of interspecific hybrids accumulated 530 to 614 mg 100 g(-1) FW of total phenolic compounds, while 621 mg 100 g(-1) FW of phenolics was established in berries of control Ribes nigrum cultivar 'Ben Tirran'. 'Ben Tirran' berries accumulated 444 mg 100 g(-1) FW of anthocyanins and higher amount was identified in berries of interspecific hybrids No. 11-13 (R. nigrum × R. petraeum) and No. 57 (R. nigrum × R. aureum), 522 and 498 mg100 g(-1) FW respectively. Berry extracts of hybrid No. 11-13 distinguished by the highest antioxidative activity (80%) and it was higher than antioxidant activity of 'Ben Tirran' (70%). Antioxidative activity of all tested berry extracts (70-80%) was twice higher compared to synthetic antioxidant BHT (39%). However correlation between phenolics or total anthocyanin content and antioxidative activity degree was not established. Amount of cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside in berries of hybrids No. 57, No. 11-13 and No. 8 ((R. nigrum × R. americanum) × (R. nigrum × R. americanum)) was higher than in berries of 'Ben Tirran'. It was established that cyanidins are more stable anthocyanins in all studied temperature and irradiation conditions. Therefore interspecific hybrids No. 57 and No. 11-13 were the most agronomically valuable hybrids.

scholarly journals Effect of growing conditions and storage on the total anthocyanin content in potatoes with coloured flesh

2018 ◽  
Vol 64 (No. 9) ◽  
pp. 435-440
Author(s):  
Hamouz Karel ◽  
Lachman Jaromír ◽  
Bečka David ◽  
Pulkrábek Josef
Keyword(s):  
Cold Storage ◽  
The Other ◽  
Anthocyanin Content ◽  
Flesh Colour ◽  
Fresh Matter ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Growing Conditions ◽  
And Storage

The aim of the study was to evaluate the effect of cultivar, flesh colour, location, year and long-term cold storage on the total anthocyanin content (TAC) in the tubers of 12 potato cultivars with coloured flesh. TAC ranged from 17.0 to 750.1 mg cyanidin/kg fresh matter and was significantly affected by the genotype of the cultivar. The highest TAC was achieved in a three-year average in the cv. Vitelotte (371.0 mg/kg FM, 1.15–8.10 times higher than in the other cultivars). The purple or red colour of the flesh had no significant effect on the TAC. A significantly higher TAC (1.24 times) was determined in the Valečov location with a cooler climate in comparison with the Uhříněves location with a warmer climate. The TAC was significantly influenced by year, the highest values were found at both sites in the year with significant water stress. Storage (4°C, 6 months) significantly affected the TAC in seven out of eight cultivars; the TAC increased in four cultivars and decreased in three cultivars. This is probably due to different disposition of cultivars for the accumulation of sugars during cold storage.  

scholarly journals Effects of Temperature and Heating Time on Degradation and Antioxidant Activity of Anthocyanin from Roselle Petals (Hibiscus sabdariffa L.)

2020 ◽  
Vol 1 (4) ◽  
pp. 288-238
Author(s):  
Meiny Suzery ◽  
Burhan Nudin ◽  
Damar Nurwahyu Bima ◽  
Bambang Cahyono
Keyword(s):  
Antioxidant Activity ◽  
Heating Time ◽  
Heating Process ◽  
Anthocyanin Content ◽  
Hibiscus Sabdariffa ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Ic50 Value ◽  
Dpph Method ◽  
Effects Of Temperature

The effects of temperature and heating time on the degradation and antioxidant activity of anthocyanin compounds from roselle petals (Hibiscus sabdariffa L.) have been evaluated from this research. The purpose of this study is to determine, the degradation and antioxidant activity of anthocyanin compounds on variations of temperature and heating time. In this study anthocyanin was extracted from roselle petals using ethanol solvent at 25oC. Then the anthocyanin extract obtained was dissolved into aqueous solution. The solution was then heated at 40oC, 60oC and 80oC for 60 minutes. The degradation of anthocyanin compounds was analyzed by calculating the total of anthocyanin contents, while the antioxidant activity was evaluated using the DPPH method. The results showed that Total Anthocyanin Content (TAC) from the extract solution before heating was 144.28 mg/L. Meanwhile the total value of anthocyanin in the 60 minutes after heating at 400C, 600C and 800C are 108.88 mg/L, 88.84 mg/L and 63.78 mg/L respectively. Heating at 80oC decreases antioxidant activity by increasing the IC50 value to 86.8 ppm higher than the conditions before heating. The increase of temperature and length of the heating process made the anthocyanin structure degraded. Degradation was indicated by the reduction of total anthocyanin content and the decrease of antioxidant activity.

scholarly journals Análisis de parámetros fisicoquímicos, compuestos fenólicos y capacidad antioxidante en piel, pulpa y fruto entero de cinco cultivares de manzana (Malus domestica) cosechadas en México//Analysis of physicochemical parameters, phenolic compounds and antioxidant capacity of peel, pulp and whole fruit of five apple varieties (Malus domestica) harvested in Mexico

Biotecnia ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 166-174
Author(s):  
Lizbeth Sandra Corona Leo ◽  
Diana Maylet Hernández-Martínez ◽  
Ofelia Gabriela Meza-Márquez
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Malus Domestica ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Positive Correlation ◽  
Apple Varieties ◽  
Dpph Method ◽  
Golden Delicious

La manzana es fuente de compuestos polifenólicos con propiedades antioxidantes que tienen efectos protectores para la salud humana. El objetivo del trabajo fue determinar los sólidos solubles totales (SST), acidez total (AT), pH, compuestos fenólicos totales (CFT), contenido total de flavonoides (CTF), contenido total de antocianinas (CTA) y capacidad antioxidante (ABTS y DPPH) en cinco variedades de manzana cultivadas en México. Los resultados indican que, en todas las variedades de manzana, los CFT, CTF, CTA, ABTS y DPPH se encuentran en mayor cantidad en la piel, seguido por el fruto entero y pulpa. En la manzana Golden delicious y en la pulpa de todos los cultivares no se detectaron antocianinas. El análisis de componentes principales (ACP) indica que los SST y AT están asociados a la pulpa y fruto entero, mientras que los CFT, CTF, CTA, ABTS y DPPH están asociados a la piel del fruto. Los CFT y CTA presentaron correlación positiva (r: 0.72-0.83) con el método DPPH en piel, mientras que el ensayo ABTS tuvo correlación positiva (r: 0.75-0.89) con CFT y CTF en piel. Los SST, AT, pH, CFT, CTF, CTA, ABTS y DPPH varían dependiendo del cultivar, región geográfica y parte del fruto.ABSTRACTApples are a source of polyphenolic compounds with antioxidant properties that have protective effects on human health. The objective of this work was to determine total soluble solids (SST), total acidity (AT), pH, total phenolic compounds (CFT), total flavonoid content (CTF), total anthocyanin content (CTA) and antioxidant capacity (ABTS and DPPH) of five apple varieties harvested in Mexico. Results indicate that CFT, CTF, CTA, ABTS and DPPH are distributed in the following order: peel, whole fruit, pulp. In the Golden delicious variety and in the pulp of all apple varieties no anthocyanins were detected. The ACP indicates that SST and AT are associated with pulp and whole fruit, while CFT, CTF, CTA, ABTS and DPPH are associated with the peel of the fruit. The CFT and CTA showed a positive correlation (r: 0.72-0.83) with the DPPH method in peel, while the ABTS assay had a positive correlation (r: 0.75-0.89) with CFT and CTF in peel. The SST, AT, pH, CFT, CTF, CTA, ABTS and DPPH vary depending on the cultivar, geographic region and part of the fruit.

scholarly journals IDENTIFYING AMOUNTS AND TYPES OF ANTHOCYANINS IN CULTIVARS AND BREEDING LINES OF COWPEAS

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 873d-873
Author(s):  
Hallie G. Dodson ◽  
J.B. Murphy ◽  
T.E. Morelock
Keyword(s):  
Fruits And Vegetables ◽  
Antioxidant Properties ◽  
Anthocyanin Content ◽  
Research Project ◽  
Total Anthocyanin ◽  
Breeding Lines ◽  
Naturally Occurring ◽  
Total Anthocyanin Content ◽  
The Difference ◽  
Prevention Of Cancer

Anthocyanins are naturally occurring plant pigments that are classified as flavonoids. Anthocyanins have important antioxidant properties which may help in prevention of cancer, arthritis, and cardiovascular disease. Finding common sources and possibly increasing levels of anthocyanins in food could be important to human health. This research project determined amount and type of anthocyanins in 16 cultivars and breeding lines of cowpeas (Vigna unguiculata). The information obtained from this research project will be used to improve anthocyanin content of cowpeas by breeding. Of the 16 cultivars and breeding lines, only a black cowpea breeding line, 95-356, contained measurable levels of 3 types of anthocyanins: delphinidin, peonidin, and an unknown anthocyanin. Total anthocyanin content was 0.00242 mg·g–1, which is equal to 0.21 mg per ½-cup serving. In another study with 95-356 Rabi A. Musah, found a total anthocyanin content of 121.26 mg per serving and also found three other types of anthocyanins. The difference in the studies could be explained by the storage time of two weeks after the anthocyanins were extracted, but before they were eluded in this study. Additional studies are needed to determine if cowpeas can provide anthocyanin levels comparable to other fruits and vegetables.

CHANGES IN THE CHEMICAL COMPOSITION OF CONCORD GRAPES GROWN IN ONTARIO DURING RIPENING IN THE 1970 SEASON

1972 ◽  
Vol 52 (6) ◽  
pp. 863-868 ◽  
Author(s):  
TIBOR FULEKI
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
The Other ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Methyl Anthranilate ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Total Anthocyanins ◽  
Concord Grapes

Methyl anthranilate, soluble solids, titratable acidity, pH, and total anthocyanin content of Concord grapes was followed during ripening in the 1970 season. Methyl anthranilate content increased from 0.04 ppm on 27 August to 6.44 ppm on 26 October and declined thereafter. The maximum values for the other components examined were: total anthocyanins, 114 mg/100 g (30 Oct.); soluble solids, 16.4% (13 Oct.); titratable acidity (minimum), 9.45‰ (16 Oct.); and sugar/acid, 16.93 (16 Oct.).

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