Abstract: Pomegranate and pomegranate juices (PJs) have taken
great attention for their health benefits in the last years. As there is an
increasing concern about potential health benefits of ellagic acid, it is
of great interest to evaluate alterations in ellagic acid concentration of
commercial PJs. The purpose of this study is to analyze total
phenolic, free and total ellagic acid content of six commercial PJs
sold in Turkish markets using HPLC.
The results showed that some commercial PJs had markedly high
total phenolic and ellagic acid content. Total phenolic substances of
commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free
amount of ellagic acid in commercial PJs range from 27.64 to 111.78
mg/l. Samples are hydrolyzed with concentrated HCl at 93oC for 2
and 24 hour and influences of temperature and time parameters on
hydrolization were investigated. Thermal processing for
pasteurization increased ellagic acid via ellagitannins hydrolysis.
Abstract: carrot is one of the important root vegetable crops,
and it is highly nutritious as it contains appreciable amount of
vitamins, minerals and β-carotene. The major objective of current
research was to evaluate the chemical composition of carrot variety
'Nante' hybrids in general and to select the best samples for fresh-cut
salad production. The research was accomplished on fresh in Latvia
cultivated carrots harvested in Zemgale region in the first part of
October, 2011 and immediately used for experiments. Late-bearing
variety 'Nante' hybrid carrots were used for analysis:
'Nante/Berlikum', 'Nante/Maestro', 'Nante/Forto', 'Nante/Bolero'
and 'Nante/Champion'. The quality parameters as moisture, soluble
solid, firmness, b-carotene, carotenoid, color, polyphenols, total
phenolic compounds and total antioxidant capacity were analyzed
using standard methods. For fresh-cut salad production as more
applicable could be recommended hybrids 'Nante/Forto' and
'Nante/Berlikum' - mainly because it-s higher nutritive value, as
higher total phenolic compounds, polyphenols and pronounced
antioxidant capacity.
Abstract: Yogurt is a coagulated milk product obtained from
the lactic acid fermentation by the action of Lactobacillus
bulgaricus and Streptococcus thermophilus. The additions of fruits
into milk may enhance the taste and the therapeutical values of milk
products. However fruits also may change the fermentation
behaviour. In this present study, the changes in physicochemical, the
peptide concentration, total phenolics content and the antioxidant
potential of yogurt upon the addition of Hylocereus polyrhizus and
Hylocereus undatus (white and red dragon fruit) were investigated.
Fruits enriched yogurt (10%, 20%, 30% w/w) were prepared and the
pH, TTA, syneresis measurement, peptide concentration, total
phenolics content and DPPH antioxidant inhibition percentage were
determined. Milk fermentation rate was enhanced in red dragon fruit
yogurt for all doses (-0.3606 - -0.4126 pH/h) while only white
dragon fruit yogurt with 20% and 30% (w/w) composition showed
increment in fermentation rate (-0.3471 - -0.3609 pH/h) compared to
plain yogurt (-0.3369pH/h). All dragon fruit enriched yogurts
generally showed lower pH readings (pH 3.95 - 4.03) compared to
plain yogurt (pH 4.05). Both fruit yogurts showed a higher lactic
acid percentage (1.14-1.23%) compared to plain yogurt (1.08%).
Significantly higher syneresis percentage (57.19 - 70.32%)
compared to plain yogurt (52.93%) were seen in all fruit enriched
yogurts. The antioxidant activity of plain yogurt (19.16%) was
enhanced by the presence of white and red dragon fruit (24.97-
45.74%). All fruit enriched yogurt showed an increment in total
phenolic content (36.44 - 64.43mg/ml) compared to plain yogurt
(20.25mg/ml). However, the addition of white and red dragon fruit
did not enhance the proteolysis of milk during fermentation.
Therefore, it could be concluded that the addition of white and red
dragon fruit into yogurt enhanced the milk fermentation rate, lactic
acid content, syneresis percentage, antioxidant activity, and total
phenolics content in yogurt.
Abstract: There is a growing interest in the food industry and in preventive health care for the development and evaluation of natural antioxidants from medicinal plant materials. In the present work, extracts of three medicinal plants (Tilia argentea, Crataegi folium leaves and Polygonum bistorta roots) used in Turkish phytotheraphy were screened for their phenolic profiles and antioxidant properties. Crude extracts were obtained from different parts of plants, by solidliquid extraction with pure water, 70% acetone and 70% methanol aqueous solvents. The antioxidant activity of the extracts was determined by ABTS.+ radical cation scavenging activity. The Folin Ciocalteu procedure was used to assess the total phenolic concentrations of the extracts as gallic acid equivalents. A modified liquid chromatography-electro spray ionization-mass spectrometry (LC-ESI-MS) was used to obtain chromatographic profiles of the phenolic compounds in the medicinal plants. The predominant phenolic compounds detected in different extracts of the plants were catechin, protocatechuic and chlorogenic acids. The highest phenolic contents were obtained by using 70% acetone as aqueous solvent, whereas the lowest phenolic contents were obtained by water extraction due to Folin Ciocalteu results. The results indicate that acetone extracts of Tilia argentea had the highest antioxidant capacity as free ABTS radical scavengers. The lowest phenolic contents and antioxidant capacities were obtained from Polygonum bistorta root extracts.
Abstract: This is the first report from India on a beverage resulting from alcoholic fermentation of the juice of sea buckthorn (Hippophae rhamnoides L) using lab isolated yeast strain. The health promoting potential of the product was evaluated based on its total phenolic content. The most important finding was that under the present fermentation condition, the total phenolic content of the wine product was 689 mg GAE/L. Investigation of influence of bottle ageing on the sea buckthorn wine showed a slight decrease in the phenolic content (534 m mg GAE/L). This study also includes the comparative analysis of the phenolic content of wines from other selected fruit juices like grape, apple and black currant. KeywordsAlcoholic fermentation, Hippophae, Total phenolic content, Wine
Abstract: Rambutan is a tropical fruit which peel possesses antioxidant properties. This work was conducted to optimize extraction conditions of phenolic compounds from rambutan peel. Response surface methodology (RSM) was adopted to optimize subcritical water extraction (SWE) on temperature, extraction time and percent solvent mixture. The results demonstrated that the optimum conditions for SWE were as follows: temperature 160°C, extraction time 20min. and concentration of 50% ethanol. Comparison of the phenolic compounds from the rambutan peels in maceration 6h, soxhlet 4h, and SWE 20min., it indicated that total phenolic content (using Folin-Ciocalteu-s phenol reagent) was 26.42, 70.29, and 172.47mg of tannic acid equivalent (TAE) per g dry rambutan peel, respectively. The comparative study concluded that SWE was a promising technique for phenolic compounds extraction from rambutan peel, due to much more two times of conventional techniques and shorter extraction times.
Abstract: The methanolic extracts from seeds of tamarind
(Tamarindus indica) was prepared by Soxhlet apparatus extraction
and evaluated for total phenolic content by Folin-Ciocalteu method.
Then, methanolic extract was screened biological activities (In vitro)
for anti-melanogenic activity by tyrosinase inhibition test, antiinflammation
activity by cyclooxygenase 1 (COX-1) and
cyclooxygenase 2 (COX-2) inhibition test, and cytotoxic screening
test with Vero cells. The results showed that total phenolic content,
which contained in extract, was contained 27.72 mg of gallic acid
equivalent per g of dry weight. The ability to inhibit tyrosinase
enzyme, which exerted by Tamarind seed extracts (1 mg/ml) was
52.13 ± 0.42 %. The extract was not possessed inhibitory effect to
COX-1 and COX-2 enzymes and cytotoxic effect to Vero cells. The
finding is concludes that tested seed extract was possessed
antimelanogenic activity with non-toxic effects. However, there was
not exhibited anti-inflammatory activity. Further studies include the
use of advance biological models to confirm this biological activity,
as well as, the isolation and characterization of the purified
compounds that it was contained.
Abstract: Optimization of extraction of phenolic compounds
from Avicennia marina using response surface methodology was
carried out during the present study. Five levels, three factors
rotatable design (CCRD) was utilized to examine the optimum
combination of extraction variables based on the TPC of Avicennia
marina leaves. The best combination of response function was 78.41
°C, drying temperature; 26.18°C; extraction temperature and 36.53
minutes of extraction time. However, the procedure can be promptly
extended to the study of several others pharmaceutical processes like
purification of bioactive substances, drying of extracts and
development of the pharmaceutical dosage forms for the benefit of
consumers.
Abstract: Characterized as rich mineral substances, low
temperature, few bacteria, and stability with numerous implementation
aspects on aquaculture, food, drinking, and leisure, the deep sea water
(DSW) development has become a new industry in the world. It has
been report that marine algae contain various biologically active
compounds. This research focued on the affections in cultivating
Sagrassum cristaefolium with different concentration of deep sea
water(DSW) and surface sea water(SSW). After two and four weeks,
the total phenolic contents were compared in Sagrassum cristaefolium
culturing with different ways, and the reductive activity of them was
also be tried with potassium ferricyanide. Those fresh seaweeds were
dried with oven and were ground to powder. Progressively, the marine
algae we cultured was extracted by water under the condition with
heating them at 90Ôäâ for 1hr.The total phenolic contents were be
executed using Folin–Ciocalteu method. The results were explaining
as follows: the highest total phenolic contents and the best reductive
ability of all could be observed on the 1/4 proportion of DSW to SSW
culturing in two weeks. Furthermore, the 1/2 proportion of DSW to
SSW also showed good reductive ability and plentiful phenolic
compositions. Finally, we confirmed that difference proportion of
DSW and SSW is the major point relating to ether the total phenolic
components or the reductive ability in the Sagrassum cristaefolium. In
the future, we will use this way to mass production the marine algae or
other micro algae on industry applications.