• Title, Summary, Keyword: total soluble phenolics

Search Result 53, Processing Time 0.058 seconds

Effects of Chitosan and Lactic Acid on Enzymatic Activities and Bioactive Compounds during Germination of Black Rice

  • Kim, Kwan-Soo;Jang, Hae-Dong
    • Preventive Nutrition and Food Science
    • /
    • v.9 no.3
    • /
    • pp.199-205
    • /
    • 2004
  • The effect of chitosan on enzymatic activities and on bioactive compounds was characterized during germination at $25^{\circ}C$ for 7 days to search for a method to produce a germinated black rice. The germination rate was reduced by the addition of lactate and chitosan. The rotting rate was greatly decreased by chitosan, suggesting that the addition of chitosan into a germination solution might be an effective method for controlling fungal contamination during the germination of cereals. The addition of 100 and 200 ppm chitosan increased $\alpha$-amylase activity after 7 days by up to 152 % and 197 %, respectively. The activities of $\beta$-amylase and $\beta$-glucosidase were lower with 200 ppm chitosan than in distilled water and 100 ppm lactate. The amount of total soluble phenolics and total flavonoids decreased rapidly for four days and thereafter remained constant until the seventh day. The antioxidant activity of germinated black rice, in terms of hydrogen-donating activity, increased slowly and did not correspond to the changes of total soluble phenolics and total flavonoids. The amount of phytic acid was reduced by the addition of 200 ppm chitosan compared to distilled water, indicating that chitosan could be used as an elicitor for the increase of phytase activity during the germination of black rice.

Phenolic Composition and Antioxidant Activities of Different Solvent Extracts from Pine Needles in Pinus Species

  • Kang, Yoon-Han;Howard, Luke R.
    • Preventive Nutrition and Food Science
    • /
    • v.15 no.1
    • /
    • pp.36-43
    • /
    • 2010
  • The purpose of this study was to investigate the phenolic acid, proanthocyanidin (PAs), and flavonol glycoside contents, as well as the antioxidant activities of pine needle extracts from six species of young pine trees. The extracts were prepared from Section Pinus (Diploxylon): P. densiflora, P. sylvestris, P. pinaster and P. pinea, and Section Strobus (Haploxylon): P. koraiensis and P. strobus. Phenolics were extracted from pine needles with 80% acetone to obtain the soluble free fraction, and insoluble residues were digested with 4 M NaOH to obtain bound ethyl acetate and bound water fractions. Phenolics were analyzed by HPLC, and the hydrophilic antioxidant activity was measured using oxygen radical absorbance capacity (ORAC). Total phenolic and flavonoid contents of the soluble free fraction were higher than those of the bound ethyl acetate and bound water fractions. The main phenolics were monomers and polymers of PAs in the soluble free fraction, and phenolic acids and flavonol glycosides in bound ethyl acetate fraction. Flavonol glycosides found in different species of pine needles were qualitatively similar within fractions, but composition varied among Pinus sections. High levels of kaempferol arabinoside and an unknown compound were present in all Strobus species. The soluble free fraction had the highest antioxidant activity, followed by bound ethyl acetate and bound water fractions.

Change in Quality Properties of Extracts from Roasted Pleurotus eryngii by Microwave-Assisted Extraction Condition (마이크로웨이브 추출조건에 따른 볶음 새송이버섯의 품질 특성 변화)

  • Yoon, Sung-Ran;Lee, Myung-Hee;Kim, Hyun-Ku;Lee, Gee-Dong
    • Korean Journal of Food Preservation
    • /
    • v.13 no.6
    • /
    • pp.732-739
    • /
    • 2006
  • This study was performed to investigate the changes in quality properties of extract from roasted Pleurotus eryngii by microwave-assisted extraction (MAE). MAE was carried out under different conditions including ethanol concentration, extraction time and microwave power. Total phenolics compound contents, electron donating ability (EDA) and nitrite-scavenging ability at pH 1.2 were high at 50% ethanol concentration. Superoxide dismutase (SOD)-like activity was high at 75% ethanol concentration. Soluble solid and total phenolics compound content decreased as extending extraction time up to 7 min. EDA decreased as increased extraction time. SOD-like activity and nitrite-scavenging ability were not significantly different. The highest soluble solid content, total phenolics compound content and EDA were obtained at 100 W extraction of microwave power. SOD-like activity was high at 25 W. But microwave power did not significantly affect the nitrite-scavenging ability.

Making of Dongchimi Naengmyeun Broth Which Has Enhanced Antioxidant Activity Using Purple Sweet Potato (자색고구마를 사용한 항산화 활성이 강화된 동치미 냉면육수 제조)

  • Seo, Weon-Taek;Kim, Han-Gon;Lee, Jin-Sung;Cho, Kye-Man
    • Korean Journal of Microbiology
    • /
    • v.47 no.2
    • /
    • pp.143-150
    • /
    • 2011
  • Lactic fermented dongchimi naengmyeun broth which has enhanced antioxidative activity was developed. During lactic fermentation of dongchimi naengmyeun broth at $25^{\circ}C$, changes of total lactic acid bacteria, pH, acidity, soluble phenolics, and anthocyanins were investigated. After 72 h of fermentation, the stronger antioxidant activities were observed in dongchimi naengmyeun broth supplemented with purple sweet potato than those of control dongchimi naengmyeun broth which showing 96.80% in DPPH radical scavenging activity, 100.82% in $ABTs^{+{\cdot}}$ scavenging activity, 7.77 in reducing power, and 6.89 in ferric reducing/antioxidant power, respectively. These high antioxidant activities related with higher contents of soluble phenolics and anthocyanins in dongchimi naengmyeun broth supplemented with purple sweet potato. The results suggest that the making of functional dongchimi naengmyeun broth by using high soluble phenolics and anthocyanins supplements such as purple sweet potato powder was possible.

A Study of the Physicochemical, Functional, and Sensory Properties of Farm Produced and Commercially Produced Grape Juice in the Korean Market

  • Cabrera, Shirley Gutierrez;Moon, Kwang-Deog
    • Food Science and Biotechnology
    • /
    • v.16 no.5
    • /
    • pp.740-746
    • /
    • 2007
  • Fruit juices such as grape juice are associated with healthy products by consumers because of the many health benefits they provide. Farm produced (FPGJ) and commercially produced grape juice (CPGJ) in South Korea were compared and studied through the evaluation of their physicochemical, functional, and sensory properties. The results of this study show that FPGJ's physicochemical properties are more varied than CPGJ. The pH, titratable acidity, and total soluble solids of FPGJ were higher than CPGJ. FPGJ had a higher mean value for total phenolics ($2,558.20{\pm}50.06\;mg/L$ GAE), total flavonoid ($3,236.80{\pm}56.11\;mg/L$), total anthocyanin ($559.88{\pm}3.51\;mg/L$), and radical scavenging activity (86.48%) than CPGJ, although the differences were significant only with regard to total flavonoid and total anthocyanin. This study also demonstrates that CPGJ is preferred in terms of sensory evaluation. These properties may be used as a basis for the optimization of processing to produce a higher quality grape juice.

The Effect of Far-Infrared Irradiation on Functional Components of Grape Seed (원적외선 처리가 포도씨의 기능성분에 미치는 영향)

  • Lee, Jihyun;Baek, Jiyoung;Yoon, Sung-Ran;Kwon, Joong-Ho
    • Current Research on Agriculture and Life Sciences
    • /
    • v.28
    • /
    • pp.53-62
    • /
    • 2010
  • The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin $B_2$ and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.

  • PDF

Antioxidant potential of a soft cheese (paneer) supplemented with the extracts of date (Phoenix dactylifera L.) cultivars and its whey

  • Qureshi, Tahir Mahmood;Amjad, Aniqa;Nadeem, Muhammad;Murtaza, Mian Anjum;Munir, Masooma
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.32 no.10
    • /
    • pp.1591-1602
    • /
    • 2019
  • Objective: The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential. Methods: The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0 to 8 days, $5^{\circ}C$). Results: All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics ($190.7{\mu}g$ gallic acid equivalent/g paneer), DPPH radical scavenging activity ($928.1{\mu}mol$ equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity ($9.2{\mu}mol$ equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts. Conclusion: Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.

Evaluation of Phytochemical Composition and Antioxidant Capacity in Various Leafy Vegetables

  • Lee, Joon-Hee;Lee, Sun-Young;Lee, Hyang-Jung;Kim, Young-Jun;Koh, Kyung-Hee
    • Preventive Nutrition and Food Science
    • /
    • v.14 no.1
    • /
    • pp.43-48
    • /
    • 2009
  • Current study investigated phytochemical compositions and antioxidant capacity of Korean leafy vegetables including chajogi, gomchwi, meowi and sseumbagwi. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents were determined, and antioxidant capacity were evaluated by various methods. ${\beta}$-carotene, total soluble polyphenol, total flavonoids contents in gomchwi were significantly higher (as much as 19 folds) compare to other vegetables (p<0.05). Sseumbagwi extract ($100{\mu}g/mL$) was removed 78.6% of superoxide radicals in xanthin-xanthin oxidase system measured by EPR. Gomchwi showed the highest nitrate scavenging activity as 94.3% at pH 1.2. In SOD-like activity, chajogi, gomchwi, and meowi were evaluated in the range of $12.6{\sim}24.5%$. All samples were revealed to prevent the reaction of ferrous chloride during 9 days, which were comparable ability with 125 mg/100 g of ${\alpha}$-tocopherol. The rich phytochemical contents of gomchwi and sseumbagwi influenced to high antioxidant capacity.

Effects of Storage Duration on Physicochemical and Antioxidant Properties of Tomato (Lycopersicon esculentum Mill.)

  • Tilahun, Shimeles;Park, Do Su;Taye, Adanech Melaku;Jeong, Cheon Soon
    • Horticultural Science & Technology
    • /
    • v.35 no.1
    • /
    • pp.88-97
    • /
    • 2017
  • This study explored the physicochemical and nutritional changes associated with storage duration of fresh tomatoes. Fruits of the 'TY Megaton' and 'Yureka' tomato cultivars were harvested at the pink stage and stored at $12^{\circ}C$ for 20 days. During storage, firmness, weight loss, skin color (Hunter L, a, b, a / b values), soluble solids content (SSC), titratable acidity (TA), pH, antioxidant contents (lycopene, ascorbic acid, and total phenolics) and antioxidant activity were evaluated. Firmness was above the minimum marketable limit and fresh weight loss was below maximum acceptable weight loss after 3 weeks of storage, and no deleterious effect on antioxidant contents or activities were observed. Significant differences in SSC, TA, and pH were seen between varieties, but not between fruits stored for different durations. In both varieties, Hunter a values increased more than five-fold after 8 days of storage; this correlated with a more than four-fold accumulation of lycopene after two weeks of storage. The antioxidant activity of tomatoes was highest at the beginning of the storage period, likely because of the effective DPPH - reducing power of ascorbic acid and total phenolics. Antioxidant activity increased after 12 days of storage because of increasing lycopene content. Hence, this study indicates that pink - stage tomatoes may be stored at $12^{\circ}C$ for up to 3 weeks without affecting marketability or nutritional value.

Optimization of Extraction Conditions for Total Phenolics from Sapium japonicum Using a Pressurized Liquid Extractor

  • Kim, Mi-Bo;Park, Jae-Sung;Lim, Sang-Bin
    • Food Science and Biotechnology
    • /
    • v.18 no.4
    • /
    • pp.996-1000
    • /
    • 2009
  • Sapium japonicum was extracted by a pressurized liquid. Operating parameters such as the type and the ratio of solvent to water, temperature, pressure, and number of extractions were investigated as the main variables that influence the extraction efficiencies of total phenolics (TP). MeOH extracted the highest level of TP as 50.4 mg GAE/g compared to 48.8 and 27.2 mg GAE/g with $H_2O$ and EtOH, respectively. $EtOH:H_2O$ (40:60, v/v) was found to be the best solvent for TP extraction as 90.3 mg GAE/g compared to 85.0 and 84.3 mg GAE/g in 40:60 and 60:40 of $MeOH:H_2O$, respectively. TP were increased with the increase of the number of extraction steps. TP content was increased by 11% as the extraction temperature was increased from 40 (97.4) to $50{\circ}C$ (108.3 mg GAE/g). The optimum extraction conditions of TP were; extraction solvent, $EtOH:H_2O$ (40:60, v/v); temperature, $50{\circ}C$; pressure, 10.2 MPa; 2 extraction steps.