scholarly journals Proximate Composition and Bioactive Compounds in Diverse Eggplant Genotypes

2020 ◽  
pp. 113-121
Author(s):  
Vishwanath Bidaramali ◽  
Shirin Akhtar ◽  
Anupam Das
Keyword(s):  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Radical Scavenging ◽  
Consumer Preference ◽  
Dry Weight ◽  
Weight Basis ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Total Anthocyanin

Eggplant (Solanum melongena L.) is an important solanaceous crop of tropics and sub-tropics, having high production potential, and also a rich source of nutrients, particularly, carbohydrates, proteins, dietary fibre and vitamins like thiamin, niacin, pantothenic acid and folic acid, minerals like calcium, iron, potash, zinc, copper and manganese as well as bioactive compounds. However, eggplant is available in diverse shape and colour and consumer preference varies and the nutrient composition is different. In this investigation, we worked out the proximate nutrient compounds (on dry weight basis) and the bioactive compounds (on a fresh weight basis) in twenty diverse eggplant genotypes varying in colour and shape.  Moisture content in the fruits ranged from 71.54 to 91.36%, while carbohydrate content from 2.80 to 6.82%, crude protein 16.98 to 31.85%, nitrogen 2.49 to 4.35%, phosphorous 0.29 to 0.51%, potassium 1.65 to 4.54%, calcium 0.83 to 0.35%, iron 106.21 to 235.34 mg/kg, manganese 89.01 to 245.54 mg/kg, copper 18.73 to 98.56 mg/kg and zinc 60.73 to 75.77 mg/kg, each on dry weight basis. Biochemical parameters like total soluble solids (TSS) ranged from 1.27 to 3.94 °Brix, total sugar content 2.26 to 4.65%, ascorbic acid 0.66 to 3.53 mg/100 g, total anthocyanin content 0.35 to 18.85 mg/100 g FW, total chlorophyll 0.11 to 2.70 mg/100 g FW, total phenol 1.03 to 15.65 mg catechol equivalent/100 g FW, total antioxidant 1.16 to 2.26 µmol Trolox equivalent/g FW and radical scavenging activity 50.52 to 96.48%. Proximate nutrients were highest in Pusa Uttam, Pant Rituraj and BRBL-01, quality parameters in BRBL-07 and 71-19, while bioactive compounds were highest in Pant Rituraj, Pusa Purple Long, Pusa Purple Cluster and BRBL-01. These genotypes may be utilized in future breeding programmes for developing effective and nutritive cultivars.

scholarly journals Effect of Blanching on Enzyme Inactivation, Physicochemical Attributes and Antioxidant Capacity of Hot-Air Dried Pomegranate (Punica granatum L.) Arils (cv. Wonderful)

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 25
Author(s):  
Adegoke Olusesan Adetoro ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Punica Granatum ◽  
Enzyme Inactivation ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Hot Air Drying ◽  
Air Drying ◽  
Total Anthocyanin ◽  
Hot Air

Blanch-assisted hot-air drying of pomegranate arils with blanching treatments 90 °C for 30 s, 100 °C for 60 s, and unblanched (control) arils were investigated. Effects of blanching on enzyme inactivation (polyphenol oxidase and peroxidse), colour, texture, and other qualities of dried arils were discussed. The hot-air drying conditions were 60 °C, 19.6% relative humidity, and 1.0 m s−1 air velocity. Results showed that blanching reduced enzyme activity by 76% and 68% for blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively, compared to unblanched arils. With regard to the total colour difference (TCD), unblanched arils were 20.9% and 16.6% higher than blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively. Furthermore, the total soluble solids (TSS) for unblanched aril increased significantly from 16.1 to 24.9 °Brix after drying, followed by arils treated at 90 °C for 30 s and 100 °C for 60 s (21.4; 18.5 °Brix), respectively. Among the blanching treatments, dried arils treated at 90 °C for 30 s had the highest total anthocyanin content (28.6 mg C3gE/g DM), followed by 100 °C for 60 s (24.8 mg C3gE/g DM). Similarly, dried arils treated at 90 °C for 30 s had the highest radical scavenging activity (RSA) (32.1 mM TE/g DM) while the least was observed with unblanched arils (17.0 mM TE/g DM). Overall, the blanching treatment was more effective to maintain the quality attributes of pomegranate dried arils.

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 DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
P. Suganya Devi ◽  
M. Saravana Kumar ◽  
S. Mohan Das
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Natural Food ◽  
Anthocyanin Content ◽  
Dependent Manner ◽  
Total Anthocyanin ◽  
Methanol Extracts ◽  
Sorghum Bran

There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7 mg/g of sorghum bran) followed by methanol (1.95 mg/g) and acetone (1 mg/g). Similarly, the highest total flavonoids (143 mg/g) and total phenolic contents (0.93 mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran.

In Vitro Antioxidant Activity of Pigment Extracted from Fruits of Padus racemosa and Padus virginiana

2011 ◽  
Vol 183-185 ◽  
pp. 565-569 ◽  
Author(s):  
Jian Ren ◽  
Zhen Yu Wang
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Differential Method ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Reducing Power Assay

The total anthocyanin content (TAC) of pigment extracted from fruits of Padus racemosa and Padus virginiana was determined by pH-differential method. TAC in pigment from fruits of Padus racemosa was higher than that in Padus virginiana. The vitro antioxidant activity of the two kinds of pigment was evaluated by different assays, including DPPH• assay, ABTS•+assay, OH• assay and reducing power assay. The results showed that except for reducing power, pigment from fruit of Padus racemosa showed stronger ABTS•+, DPPH• and OH• radical scavenging activity than pigment from fruit of Padus virginiana. The study concluded that pigment extracted from fruit of Padus racemosa and Padus virginiana can be used as a source of natural antioxidants instead of synthetic antioxidants.

scholarly journals Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time

2016 ◽  
Vol 88 (2) ◽  
pp. 1055-1068 ◽  
Author(s):  
ALESSANDRA C. PEDRO ◽  
FERNANDA MOREIRA ◽  
DANIEL GRANATO ◽  
NEIVA D. ROSSO
Keyword(s):  
Bioactive Compounds ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Ocimum Basilicum ◽  
Anthocyanin Content ◽  
Leaf Extracts ◽  
First Order ◽  
First Order Kinetics ◽  
Potential Source ◽  
The Stability

In the current study, response surface methodology (RSM) was used to assess the effects of extraction time and temperature on the content of bioactive compounds and antioxidant activity of purple basil leaf (Ocimum basilicum L.) extracts. The stability of anthocyanins in relation to temperature, light and copigmentation was also studied. The highest anthocyanin content was 67.40 mg/100 g extracted at 30 °C and 60 min. The degradation of anthocyanins with varying temperatures and in the presence of light followed a first-order kinetics and the activation energy was 44.95 kJ/mol. All the extracts exposed to light showed similar half-lives. The extracts protected from light, in the presence of copigments, showed an increase in half-life from 152.67 h for the control to 856.49 and 923.17 h for extract in the presence of gallic acid and phytic acid, respectively. These results clearly indicate that purple basil is a potential source of stable bioactive compounds.

scholarly journals How Pullulanase Affects Resistant Starch and Antioxidant Activity in Purple Sweet Potato Powder?

2019 ◽  
Vol 7 (11) ◽  
pp. 1795
Author(s):  
Gita Nevara Addelia ◽  
Shyan Yea Chay ◽  
Kharidah Muhammad ◽  
Hasanah Mohd Ghazali ◽  
Roselina Karim
Keyword(s):  
Sweet Potato ◽  
Resistant Starch ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Plant Powders ◽  
Potato Powder ◽  
Purple Sweet Potato

Purple sweet potato (PSP) serves as a potential source for dual functionalities of resistant starch (RS) and antioxidants. This study aims to evaluate the effects of pullulanase enzyme on these functionalities. Results showed that the incorporation of pullulanase into PSP powder could significantly increase the RS content from 3.06 g/100g to 7.11 g/100g. However, total anthocyanin content and DPPH radical scavenging activity reduced significantly, due to the interference from RS fragments on anthocyanins. Securing both functionalities (RS and antioxidant) within the same sample is seemingly impossible. A compromise between RS and antioxidant properties in coloured, starchy plant powders is recommended.

scholarly journals Chemical Characterization of Fruit Wine Made from Oblačinska Sour Cherry

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Milica Pantelić ◽  
Dragana Dabić ◽  
Saša Matijašević ◽  
Sonja Davidović ◽  
Biljana Dojčinović ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Characterization ◽  
Sour Cherry ◽  
Analytical Techniques ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Comprehensive Information ◽  
Total Anthocyanin Content

This paper was aimed at characterizing the wine obtained from Oblačinska, a native sour cherry cultivar. To the best of our knowledge, this is the first paper with the most comprehensive information on chemical characterization of Oblačinska sour cherry wine. The chemical composition was characterized by hyphenated chromatographic methods and traditional analytical techniques. A total of 24 compounds were quantified using the available standards and another 22 phenolic compounds were identified based on the accurate mass spectrographic search. Values of total phenolics content, total anthocyanin content, and radical scavenging activity for cherry wine sample were 1.938 mg gallic acid eqv L−1, 0.113 mg cyanidin-3-glucoside L−1, and 34.56%, respectively. In general, cherry wine polyphenolics in terms of nonanthocyanins and anthocyanins were shown to be distinctive when compared to grape wines. Naringenin and apigenin were characteristic only for cherry wine, and seven anthocyanins were distinctive for cherry wine.

scholarly journals Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

Molecules ◽  
2020 ◽  
Vol 25 (21) ◽  
pp. 5090
Author(s):  
Oana Viorela Nistor ◽  
Liliana Șeremet (Ceclu) ◽  
Gabriel Dănuț Mocanu ◽  
Vasilica Barbu ◽  
Doina Georgeta Andronoiu ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Raw Materials ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Sour Cherry ◽  
Dry Weight ◽  
Added Value ◽  
Confocal Laser ◽  
Total Phenolic ◽  
Before And After

The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetroot, sour cherry and both in 1:1 combination, obtained by heating at 95 °C for 30 min. Changes in total phenolic content, total flavonoids, betalains, anthocyanins and antioxidant activity were evaluated before and after the thermal treatment. Several other analyses such as color, rheological and textural analyses and confocal laser microscopy were performed to provide further information about the quality of the added-value food products. A significant decrease of 34% in betalains content was registered in the red beetroot marmalade due to the chemical changes in bioactives induced by the temperature. A satisfactory ABTS radical scavenging activity of 8.12 ± 0.38 mMol Trolox/g dry weight (dw) was obtained for the red beetroot and sour cherry based marmalade. The gelled structure was validated by the rheological and textural characteristics. The results highlighted the potential use of red beetroot and sour cherry as food raw materials, due to their particular profile of bioactive compounds.

scholarly journals Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1388
Author(s):  
Adegoke Olusesan Adetoro ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole
Keyword(s):  
Antioxidant Capacity ◽  
Radical Scavenging ◽  
Particle Diameter ◽  
Gum Arabic ◽  
Soluble Solids ◽  
Pomegranate Juice ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Freeze Dried ◽  
Waxy Starch

The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried “Wonderful” pomegranate juice powder (PJP), produced with different carrier agents, were investigated. Powders were produced using maltodextrin, gum Arabic, and waxy starch as carrier agents and characterised by scanning electron microscopy (SEM) and particle size distribution. Results showed that PJP produced with maltodextrin had the highest yield (46.6%), followed by gum arabic (40.6%), while waxy starch had the least yield (35.4%). Powders produced with maltodextrin (96.5%) and gum arabic (96.1%) were highly soluble, which indicates better reconstitution properties. Waxy starch-added PJP had the lowest hygroscopicity (4.7%), which offers good stability during storage and a lower degree of caking compared to maltodextrin (10.2%) and gum arabic (12.6%) powders. Powders obtained from maltodextrin and gum arabic exhibited larger particle diameters ranging between 12 to 120 µm while the lowest particle diameter range was with powders formed from waxy starch (8–40 µm). Freeze-dried pomegranate powder produced with maltodextrin retained more redness (a*) by approximately 44%, compared to gum arabic. Similarly, PJP with maltodextrin and gum arabic had higher total soluble solids (10.3 and 10.4 °Brix), respectively. Total anthocyanin content was 54% more in PJP with maltodextrin than waxy starch PJP. Similarly, the powder produced with maltodextrin had higher radical scavenging activity (33.19 mM TE/g dry matter; DM) compared to gum arabic (28.45 mM TE/g DM) and waxy starch (26.96 mM TE/g DM). Overall, maltodextrin reflected the most suitable carrier agent to produce PJP.

scholarly journals Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 889
Author(s):  
Evangelos Kokkinomagoulos ◽  
Anastasios Nikolaou ◽  
Yiannis Kourkoutas ◽  
Costas G. Biliaderis ◽  
Panagiotis Kandylis
Keyword(s):  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Alcoholic Beverage ◽  
Radical Scavenging ◽  
Grape Juice ◽  
Physicochemical Characteristics ◽  
Pomegranate Juice ◽  
Anthocyanin Content ◽  
Added Sugars ◽  
Fermentation Temperature

The present study focuses on the production of pomegranate alcoholic beverage (PAB) from juice of the Wonderful variety. The effect of fermentation temperature (15 and 25 °C) and type of sugar added (adjustment to 20 °Brix) on the physicochemical characteristics, bioactive compounds, and volatile composition were studied. Sucrose, concentrated pomegranate juice, concentrated grape juice, and honey were used to increase the initial sugar content. The produced PABs contained ethanol in concentrations ranging from 7.9 to 10.0% v/v and glycerol from 4.8 to 6.1 g L−1. A decrease in total phenolics content, free radical-scavenging activity, and total monomeric anthocyanin content was observed following fermentation. Total flavonoids content appeared to increase after fermentation only in the cases of concentrated pomegranate and grape juice addition. In general, 22 volatile compounds were identified in PABs (13 esters, 2 fatty acids, and 7 alcohols). Major compounds detected were 3-methyl-1-butanol, 2-methyl-1-butanol, 2-phenylethanol, and ethyl acetate. These findings demonstrate the production prospect of PABs with increased ethanol content, while elaborating on the importance of fermentation temperature and the differences between the selected types of added sugars on end-product composition.

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