Abstract: Gamma irradiation greatly reduces the potential microbiological risk of fresh fruits, resulting in improved microbial safety as well as extending their shelf life. The effects of 0.5-2 kGy gamma doses on some physicochemical, microbial and sensory properties of fresh barberry fruits (Berberis vulgaris) during refrigerated storage for 40 days were evaluated. The total anthocyanin and total phenolic contents of barberry fruits decreased in a dose-dependent manner immediately after irradiation and after subsequent storage. In general, it is recommended that, according to the effect of gamma radiation on physicochemical, microbial and sensorial characteristics, doses of 1.25-2 kGy could be used.
Abstract: In order to detect and quantify the phenolic contents
of a wastewater with biosensors, two working electrodes based on
modified Poly(Pyrrole) films were fabricated. Enzyme horseradish
peroxidase was used as biomolecule of the prepared electrodes.
Various phenolics were tested at the biosensor. Phenol detection was
realized by electrochemical reduction of quinones produced by
enzymatic activity. Analytical parameters were calculated and the
results were compared with each other.
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: Pummelo is known to be the largest of all citrus fruits, with expected ratio of 2:1 (w/v) of producing juice, is an attractive opportunity for Malaysia to expand pummelo-s influence and marketability over the international market of juices. The purpose of this study is to identify and quantify the phenolic compounds in two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52). Identifications of polyphenols composition were done using High Performance Liquid Chromatography Diode Array Detection (HPLC-DAD). The phenolic compounds that were found in both varieties were hydroxycinnamic acids and flavonones. This study proved that Tambun variety has the highest antioxidant and phenolic compounds in comparison to Ledang variety. However, considerations have to be made to suit consumer-s taste bud and the amount of enzyme needed to clarify the juice for its marketability.
Abstract: Dill contains range of phytochemicals, such as vitamin C and polyphenols, which significantly contribute to their total antioxidant activity. The aim of the current research was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on the content of phenolic compounds, vitamin C and free radical scavenging activity. Two blanching mediums were used – water and steam, and for part of the samples microwave pretreatment was additionally used. Evaluation of vitamin C, phenolic contents and scavenging of DPPH˙ radical in dried dill was performed. Blanching had an effect on all tested parameters and the blanching conditions are very important. After evaluation of the results, as the best method for dill pretreatment was established blanching at 90 °C for 30 seconds.
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.