Amount Of Total Phenolic Content Research Articles

Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production

Garlic (Allium sativum L.), a member of the Alliaceae family, has been widely used in cuisine and traditional medicine since ancient times. Black garlic is produced by fermentation of fresh garlic under controlled conditions for a certain period at high temperature (60-90°C) and high humidity (70-90%). According to the Turkish Statistical Institute (TURKSTAT) data, Kastamonu and Gaziantep garlic varieties are the most cultivated garlic varieties in our country. Changes in protein, sugar content, antioxidant capacity (DPPH and ABTS methods), total phenolic content, 5-hydroxymethylfurfural (HMF) content, and organosulfur compound profiles were investigated in samples taken from Kastamonu and Gaziantep fresh garlic at 7, 14, 21, and 28 days of black garlic production under 65°C temperature and 70% humidity conditions. With these analyses, the differences between black garlic and fresh garlic and the changes in black garlic during the production process were revealed in detail. It was determined that the amount of total phenolic content and antioxidant capacities increased in the black garlic production processes of both regions compared to fresh garlic. While sucrose was fresh garlic’s dominant sugar, fructose was black garlic’s dominant sugar. Among the organosulfur compounds, allicin was dominant in fresh garlic and SAC in black garlic. It was determined that SAC was formed after the enzymatic conversion of ɣ-glutamyl-S-alk(en)yl-L-cysteine and ɣ-glutamyl and the temperature and fermentation time used in black garlic production increased the formation of SAC. The protein content ranging between 5.8%-7.3% in fresh garlic was 13.1-14.2% in black garlic. Fresh and black garlic from the Gaziantep region was determined to have higher total phenolic content, antioxidant capacity, and organosulfur compound contents.

Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat

This study investigated the impact of incorporating Aloe vera gel (AVG) and Aloe vera leaf skin (AVLS) extracts into edible coating (EC) on retarding lipid oxidation and enhancing the quality characteristics of cooked ground chicken meat during 14 days of storage at 4 °C. The results indicated that both AVG and AVLS extracts had a similar amount of total phenolic contents. EC application resulted in a decrease in pH values, and an increase in aw values. The addition of 2% AVG or AVLS extracts into EC formulation also decreased TBARS and ORP values. Although textural properties were not affected by EC application containing AVG or AVLS extracts, this application retarded L*, a*, and b* color values. The results indicated that Aloe vera extracts may be incorporated into EC by processors to improve lipid oxidation inhibition and maintain the quality characteristics of poultry meat products during refrigerated storage.

Variability in phenolic compounds, antioxidant capacity and essential oil profile in different tissues of Ferula assa-foetida L. populations in Iran: an opportunity for industrial products

AbstractPlant responses to multiple environmental conditions in the habitat are characterized by intra-species variety. Ferula assa-foetida L. is a native medical plant in Iran, which has a wide range of therapeutic and pharmacological properties. The objective of the current study was to identify changes in phenolic content, antioxidant capacity and essential oil (EO) composition in different tissues (leaf, flower and fruit) of three populations of F. assa-foetida L. (Sarbisheh, Nehbandan, located in South Khorasan province of Iran). The results showed that total phenolic content (TPC), total flavonoid content (TFC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity in the leaves of Sarbisheh were higher than in other treatments. The amount of TPC, TFC and DPPH scavenging activity in leaves was higher than in other tissues in the Sarbisheh population, increasing by 31 and 70%, 41 and 20%, 8 and 13%, respectively, over that of flowers and fruits. The main EO compounds of leaves were α-pinene (11.86–13.56%), β-pinene (6.80–7.99%), bornyl acetate (15.80–17.33%). The main EO constitutes of flowers were Z-propenyl-sec-butyldisulfide (10.12–12.4%), eco-fenchyl acetate (10.87–12.4%), myrcisticin (13.43–15.87%) and α-bisabolol (11.23–13.76%). The primary compounds of fruit EO were β-pinene (9.32–11.26%), (Z)-1-propenyl sec butyldisulf (17.54–18.87%) and (E)-1-propenyl sec butyldisulf (28.32–30.02%). The agglomerative hierarchical clustering showed that three distinguished clusters were identified for population, where Nehbandan and Qaen had the higher similarity and Sarbisheh completely differed from the two ones. Different plant tissues contain varying types of chemicals, with leaves exhibiting higher levels of phenolic content and antioxidant capacity. This characteristic can be beneficial for industries such as food and pharmaceuticals.

High-beta-glucan and low-glycemic index functional bulgur produced from high-beta-glucan barley

A high β-glucan hull-less barley (cv. Chifaa) was used in bulgur production and its technological and nutritional properties were compared with bulgurs of another hull-less barley and durum wheat. Although Chifaa bulgur had longer cooking time (9.5 min) which is expected to have an increasing effect on total organic matter (TOM), it had lower TOM (1.31 g/100 g) than the durum bulgur. The phenolics of barleys were significantly higher than those of Kiziltan wheat. The amounts of total phenolic contents decreased after bulgur production. While glycemic index (GI) of durum bulgur was high, GI of barley bulgurs were medium probably due to their higher β-glucan contents. The GI of Chifaa (56.25) is very close to the limit value of low GI foods (56). The limit to bear the health claim is 3 g of β-glucans/serving. The results indicated that this can be provided per serving of high β-glucan barley bulgur.

Influence of Artichoke Antioxidant Activity in Their Susceptibility to Suffer Frost Injury.

In the northern hemisphere countries, artichoke harvest occurs in winter months; consequently, they are exposed to cold temperatures. This can lead to frost injury, such as triggering the blistering of the cuticle and detachment of outer bracts, which eventually could display brown or black discolouration. This can cause major economic and production losses. As far as we know, no literature is available about this problem in artichokes. Thus, the main aim of this study was to evaluate the effect of total phenolic content and the antioxidant potential of 'Blanca de Tudela' artichokes in their capacity to tolerate frost injury when they are exposed to low temperatures. Several factors were analysed, including floral head order, weight and size of artichokes, total phenolic content, phenolic profile and total antioxidant activity. Results showed that tertiary heads, which are the smallest in size, exhibited a greater amount of total phenolic content and antioxidant activity. As a result, these characteristics offered enhanced protection to the artichoke against frosting temperatures. In contrast, the largest artichokes, especially the primary heads, were more susceptible to suffer frostbite. Therefore, artichokes with robust antioxidant systems, characterized by elevated phenolic content, are crucial to reduce their susceptibility to frost injury.

Effects of extraction techniques on antioxidant and antibacterial activity of stevia (Stevia rebaudiana Bertoni) leaf extracts

The effects of extraction techniques on the antioxidant and antibacterial activity of stevia (Stevia rebaudiana Bertoni) leaf extracts were assessed. The stevia leaf extracts contained appreciable amounts of total phenolic contents (7.8–21.63 mg GAE/g of dry extract), and total flavonoid contents (31.37–70.41 mg QE/g of dry extract). The EC50 values of DPPH and ABTS radical scavenging activity were 0.41–1.10 and 0.82–2.96 mg/ml, respectively. The ECA0.50 values of cupric reducing antioxidant capacity ranged from 0.01 to 0.21 mg/ml. Extracts obtained by shaker showed comparatively higher phytochemical contents and antioxidant activity than the extracts obtained by soxhlet extraction technique, regardless of the solvent used. An aqueous ethanolic (80 %) extract obtained by shaker exhibited a higher zone of inhibition against Staphylococcus aureus, Escherichia coli, Enterococcus faecalis, and Pseudomonas aeruginosa than other solvent extracts. The phytochemical contents of stevia leaf extracts were correlated with antioxidant activity. Phytochemical constituent profile of 80 % aqueous ethanolic extracts obtained by shaker was assessed by HPLC-ESI-Q-TOF-MS, and several phenolic acids, flavonoids, and steviol glycosides were identified. The results of this study demonstrated that 80 % aqueous ethanolic extracts of stevia leaf obtained by shaker showed significantly the highest antioxidant and antibacterial activity, which could be applied in food preservation and pharmaceutical use.

Phytochemical and antioxidant analysis of musky smelling Dendrobium moschatum and screening of its antibacterial potential

In the realm of floriculture, orchids have attracted a lot of interest for their alluring and distinctive morphological looks. In the present study, the musky smelling orchid Dendrobium moschatum was screened for its phytochemical and antioxidant property analysis followed by characterization and isolation of bioactive compounds. The plant contained high amount of total phenolic content (TPC) and total flavonoid content (TFC) of 21.86 ± 0.44 and 12.52 ± 0.23 respectively. The acetone extract of leaf of D. moschatum was evaluated using GC-MS, TLC and NMR spectroscopy and based on these, 2H-1-benzopyran-2-one also termed as coumarin was isolated as the main bioactive compound. The crude extract of the species showed satisfactory results by inhibiting the growth of Gram-positive Bacillus subtilis at MIC 0.78 mg/mL, but not so effective against Gram-negative Escherichia coli and Klebsiella pneumoniae. This signifies that the plant is valuable source of essential bioactive compounds with potential antibacterial activity which is not only advantageous for its conservation in natural habitat but also for the development of therapeutic alternates against common bacterial infections.

Assessment of phytochemicals, antioxidant properties, and in vivo antidiarrheal activity of date palm (Phoenix dactylifera L.)

ABSTRACT Date palm (Phoenix dactylifera L.) has a significant role in our daily life due to its diverse nutritional composition and potential health benefits. This study was designed to evaluate the phytochemicals, antioxidant, and antidiarrheal potential of various extracts of Ajwa whole fruit, date palm pit, and flesh. The extracts with the highest phytochemical quantities were further subjected to bio-assay assessment against castor oil-induced diarrhea using different animal models. The results indicated that Ajwa whole fruit extract (AWFE) exhibited higher amount of total phenolic contents (TPC: 36 ± 16 mg/g GAE), total flavonoid contents (TFC: 360 ± 135 mg/g RE), and 2, 2-diphenyl-1-picrylhydrazyl (DPPH: 60 ± 7%) in hydro-ethanolic extracts. In vivo results revealed that Ajwa whole fruit 60% hydro-ethanolic extract at high dose (2000 mg/kg) showed significantly (p < .05) highest protective effect against diarrheal changes in mice. In case of AWFE, the intestinal contents % inhibition was slightly higher (72%) as compared to that of loperamide control (70%). High dose of Ajwa whole (2000 mg/kg) demonstrated less effectiveness (66 ± 11%) in comparison with loperamide (78 ± 8%) regarding % inhibition of fluid accumulation in enteropooling studies. High dose (2000 mg/kg) of Ajwa also reduced intestinal transit time by decreasing the % distance (53 ± 1%) in comparison with loperamide (57 ± 1%). The % inhibition of charcoal meal traveling of AWFE (38 ± 2%) was also significantly higher as compared to loperamide (26 ± 1%). The findings of the current study reveal that AWFE might be consumed as an ingredient in daily food products to counter effect the symptoms of diarrhea.

HASS AVOKADO YAPRAĞI: MİKRODALGA DESTEKLİ EKSTRAKSİYON PARAMETRELERİ, FENOLİK BİLEŞİKLER, ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTELERİN OPTİMİZASYONU

Avocado leaves, typically considered as pruning residues, possess a significant amount of bioactive compounds. This research aimed to optimize the extraction of phenolic compounds from Hass avocado leaves using microwave-assisted extraction (MAE) and response surface method (RSM). The extraction yield and total phenolic content (TPC) were maximized by determining the optimal process conditions, which were found to be 47°C for 5 minutes and a solid/solvent ratio of 1.13 g dry leaf/100 mL, respectively. The predicted values of all models were found to be statistically significant (p &amp;lt;0.001). The aqueous extracts' antidiabetic and antioxidant activities were 64.59% and 235.6 mg TE/100 g, respectively. The amount of TPC was 591.76 μg GAE/g extract, and chlorogenic acid was the main phenolic component. These results indicated that MAE proved efficient with low energy consumption, yielding phenolic-rich avocado leaf extracts, which possess high antioxidant and antidiabetic activities.

HASS AVOKADO YAPRAĞI: MİKRODALGA DESTEKLİ EKSTRAKSİYON PARAMETRELERİ, FENOLİK BİLEŞİKLER, ANTİOKSİDAN VE ANTİDİYABETİK AKTİVİTELERİN OPTİMİZASYONU

Avocado leaves, typically considered as pruning residues, possess a significant amount of bioactive compounds. This research aimed to optimize the extraction of phenolic compounds from Hass avocado leaves using microwave-assisted extraction (MAE) and response surface method (RSM). The extraction yield and total phenolic content (TPC) were maximized by determining the optimal process conditions, which were found to be 47°C for 5 minutes and a solid/solvent ratio of 1.13 g dry leaf/100 mL, respectively. The predicted values of all models were found to be statistically significant (p &amp;lt;0.001). The aqueous extracts' antidiabetic and antioxidant activities were 64.59% and 235.6 mg TE/100 g, respectively. The amount of TPC was 591.76 μg GAE/g extract, and chlorogenic acid was the main phenolic component. These results indicated that MAE proved efficient with low energy consumption, yielding phenolic-rich avocado leaf extracts, which possess high antioxidant and antidiabetic activities.

Assessing the quality of bee honey on the basis of melissopalynology as well as chemical analysis.

Melissopalynological and chemical analysis of honey provide us useful and valuable information about the botanical and geographical origin of honey. The data in question is very important for authentication as well as for testing the quality of honey, so this is considered the main method in honey regulation here, we have used chemical analysis and melissopalynology to evaluate different honey samples from two main Iranian hubs of honey. Sampling was carried out on two important poles in Iran's honey production, the central Alborz region, and the mountainous Zagros ecosystems in the years 2020 to 2021. Therefore, 52 samples from Alborz (Northern Iran), as well as 42 samples from the Zagrosian ecosystems (western Iran) belonging to different ecological habitats, were collected. In addition, samples were taken at 7 altitudes from 0 to 3500 m a.s.l. Furthermore, in this study, various chemical analyses such as the effect of antioxidant activity, the amount of total phenolic content, pH, and moisture content of honey samples were evaluated. Our results showed that all honey samples were classified as polyfloral honey. Based on our findings, 57 honey samples (61%) contained the standard amount of pollen. A total of 42 plant families and 55 genera were identified in the studied samples, with the highest presence of Asteraceae, Fabaceae, Rosaceae, Apocynaceae, and Apiaceae. Finally, an antioxidant activity ratio of 19% to 98%, total phenolic content from 0.08 to 0.51 ppm, pH from 1.90 to 5.21, and moisture content from 13% to 18.40%.

Phytochemical-Mediated Biosynthesis of Silver Nanoparticles from Strobilanthes glutinosus: Exploring Biological Applications.

The application of green synthesis for silver nanoparticles in nanomedicine has experienced significant growth. Strobilanthes glutinosus, a plant primarily located in the Himalayas, remains largely unexplored. Considering the biomedical value of S. glutinosus, phytochemicals from this plant were used for the biosynthesis of silver nanoparticles. Silver nanoparticles were synthesized from aqueous extract of root and leaves of Strobilanthes glutinosus. The synthesized silver nanoparticles were characterized using UV-Vis spectrophotometry, Fourier-transform infrared spectroscopy, transmission electron microscopy, and X-ray diffraction. Total phenolic and flavonoid contents of plants were determined and compared with nanoparticles. The biomedical efficacy of plant extracts and silver nanoparticles was assessed using antioxidant and antibacterial assays. The UV-Vis spectra of leaf- and root-extract-mediated AgNPs showed characteristic peaks at 428 nm and 429 nm, respectively. TEM images revealed the polycrystalline and spherical shapes of leaf- and root-extract-mediated AgNPs with size ranges of 15-60 nm and 20-52 nm, respectively. FTIR findings shown the involvement of phytochemicals of root and leaf extracts in the reduction of silver ions into silver nanoparticles. The crystalline face-centered cubic structure of nanoparticles is depicted by the XRD spectra of leaf and root AgNPs. The plant has an ample amount of total phenolic content (TPC) and total flavonoid content (TFC), which enhance the scavenging activity of plant samples and their respective AgNPs. Leaf and root AgNPs have also shown good antibacterial activity, which may enhance the medicinal value of AgNPs.

Antioxidant Properties Mediate Nephroprotective and Hepatoprotective Activity of Essential Oil and Hydro-Alcoholic Extract of the High-Altitude Plant Skimmia anquetilia.

There are many high-altitude plants such as Skimmia anquetilia that are unexplored for their possible medicinal values. The present study was conducted to examine the antioxidant activities of Skimmia anquetilia (SA) using in vitro and in vivo models. The SA hydro-alcoholic extracts were investigated using LC-MS for their chemical constituents. The essential oil and hydro-alcoholic extracts of SA were evaluated for pharmacological properties. The antioxidant properties were evaluated using in vitro DPPH, reducing power, cupric reducing antioxidant power, and metal chelating assays. The anti-hemolytic activity was carried out using a human blood sample. The in vivo antioxidant activities were evaluated using CCL4-induced hepatotoxicity and nephrotoxicity assay. The in vivo evaluation included histopathological examination, tissue biochemical evaluation such as the kidney function test, catalase activity, reduced glutathione activity, and lipid peroxidation estimation. The phytochemical investigation showed that the hydro-alcoholic extract contains multiple important active constituents such as L-carnosine, acacetin, linoleic acid, leucylleucyl tyrosine, esculin sesquihydrate, etc., similar to the components of SA essential oil reported in a previous study. The high amount of total phenolic content (TPC) and total flavonoid content (TFC) reflect (p < 0.001) a high level of reducing power, cupric reducing, and metal chelating properties. This significantly (p < 0.001) inhibited enlargement of the liver, with a significant reduction in ALT (p < 0.01) and AST (p < 0.001). Highly significant improvement in the functioning of the kidney was noted using the blood urea and creatinine (p < 0.001) levels. Tissue-based activities showed a major rise in catalase, reduced glutathione, and reduced lipid peroxidation activities. We conclude from this study that the occurrence of a high quantity of flavonoid and phenolic contents had strong antioxidant properties, leading to hepatoprotective and nephroprotective activity. Further active constituent-specific activities should be evaluated.

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts.

Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, Saccharomyces cerevisiae var. burgundy, Hanseniaspora thailandica Zal1, and S. cerevisiae Lalvin EC1118. EC1118 exhibited the highest alcohol content (9.31%), similar to that of burgundy (9.21%), and H. thailandica Zal1 had the lowest alcohol content (8.07%) after 14 days of fermentation. Plum wine fermented by S. cerevisiae var. burgundy had the highest total phenolic (TP) content and antioxidant activity of 469.84 ± 6.95 mg GAE/L and 304.36 ± 6.24 µg TE/g, respectively, similar to that fermented by EC1118 (418.27 ± 3.40 mg GAE/L 288.2 ± 7.9 µg TE/g). H. thailandica Zal1 exhibited the least amount of TP content and antioxidant activity; however, the volatility produced by H. thailandica Zal1 resulted in a plum wine with a distinct aroma.

Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil

The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.

Improving Characteristics of Frozen Yogurt enriched with loquat leaves extract

Frozen yogurt is a fermented frozen dairy dessert that blends the physical qualities of ice cream with the sensory and nutritional benefits of fermented milk items. In this study, the formulation of frozen yogurt was enriched with 1% loquat leaves extracted using 30, 70 and 90% ethanol. The final product was evaluated for physical characteristics (pH, total acidity, melting rate and, color), total phenolic content, microbiological analysis, and sensory evaluation. The obtained results illustrated that; 90% leaves extract has the highest flavonoids content (1.023 mg QE/g). The major phenolic compound was the pyrogallol was observed with 70% ethanol extract. The results showed that, all supplemented frozen yoghurt samples were effective against all tested microbial strains at the level of all loquat extracts. The lowest MIC values observed with the samples contained 30% ethanol extract loquat at 5.0 μg/μl for Staphylococcus aureus and Escherichia coli. Data also indicated that, the control sample recorded the highest pH value (4.67) and was the fastest in melting. Additionally, the a* values of frozen yogurt with 90% ethanol extract were lower, meanwhile b* values were higher. The same samples had a significant higher amount of total phenolic content by 3.04 times compared with the control sample. The control frozen yogurt registered the highest value of total plate count (30x102cfu/g). The highest score of texture was 9.0 and 8.95 for frozen yogurt enriched at the level of 90 and 70% ethanol extracts .

Evaluation of Antiproliferative, Antimicrobial, Antioxidant, Antidiabetic and Phytochemical Analysis of Anogeissus dhofarica A. J. Scott

In the current study, methanol (ADAM) extracts and their fractions, including chloroform (ADAC), ethyl acetate (ADAE), n-hexane (ADAH), and aqueous (ADAA) fractions, were prepared from aerial parts of Anogeissus dhofarica and evaluated for phytochemical assessment, high-resolution electrospray ionization mass spectrometry (HR-ESI-MS) analysis, and in vitro bioassays. The qualitative analysis determined that, except alkaloids, all the representative groups were found to be present in the analyzed samples. Samples under quantitative study displayed the highest amount of total phenolic contents in the ADAE fraction, while total flavonoid contents were highest in the ADAM extract. The ADAM extract was subjected to HR-ESI-MS to identify the chemical constituents that presented twenty-two bioactive ingredients, outlined for the first time from A. dhofarica, mainly contributed by sub-class flavanones. In the case of antimicrobial activity, the ADAE extract revealed an effective zone of inhibition (ZOI) against the Gram-positive bacterial strain (Staphylococcus aureus) with an MIC value of 0.78 ± 0.3 mg/mL, while the ADAA extract exhibited higher ZOI (34 ± 0.12 mm) against the fungal strain Candida kruzei with an MIC of 0.78 mg/mL. In the DPPH (2,2-diphenyl-1-picrylhydrazyl) analysis, the ADAE extract exhibited a maximum scavenging potential with an IC50 of 9.8 ± 1.2 μg/mL, succeeded by the ADAM extract with an IC50 of 17.4 ± 0.4 μg/mL free radical scavenging capability. In the antidiabetic assessment, the ADAE extract was the most effective, with an IC50 of 6.40 ± 0.1 μg/mL, while the same extract demonstrated prominent activity with 30.8% viability and an IC50 of 6.2 ± 0.3 μg/mL against breast cancer cell lines. The brine shrimp lethality assay demonstrated a correlation with the in vitro cytotoxicity assay, showing the ADAE extract as the most active, with a 70% mortality rate and an LC50 of 300.1 μg/mL. In conclusion, all the tested samples, especially the ADAE and ADAM extracts, have significant capabilities for the investigated activities that could be due to the presence of the bioactive compounds.

Study on phenolic content, flavonoid content, and antioxidant capacity of extracts from Lansium parasiticum (Osbeck)

&lt;p&gt;&lt;em&gt;Lansium parasiticum&lt;/em&gt; &lt;em&gt;(Osbeck)&lt;/em&gt; or its synonym &lt;em&gt;Epicharis parasitica&lt;/em&gt; is from &lt;em&gt;the Meliaceae family and has traditionally been used for various&lt;/em&gt; medical applications. This study aimed to determine the total phenolic content, total flavonoid content, and antioxidant activity of different duku extracts. A total of four different solvents, 50% ethanol, 100% aqueous, 100% acetone, and 100% chloroform, were used to extract duku flesh. The total phenolic and flavonoid content was determined using the Folin-Ciocaltealuminumminium chloride colorimetric method. The DPPH and ABTS method evaluated the antioxidant activity. The result showed that 50% ethanol presented the highest extraction yield, 10.81% ± 0.004. It is also revealed that aqueous extract exhibited the highest amount of total phenolic content of 152.910 mg GAE/100 g ± 22.143, total flavonoid content of 1669.723 ± 370.091 mg QE/100 g, and antioxidant activity DPPH of 68.51 % ± 2.730 and ABTS of 6.063 U/ml ± 0.721 compared to other extracts. The correlation between total phenolic content and ABTS (r = 0.719, p = 0.029) showed a statistically significant result. Therefore, the extracts of this fruit have promising potential as cheap sources of future natural antioxidant agents in the food industry. Researchers will further these results for future in-vitro or in-vivo biological studies.&lt;/p&gt;

Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable oils

Saffron consists of bioactive compounds with health-promoting properties and is mainly used in medicine, flavoring and coloring. In this study, we aimed to investigate the effect of extraction methods on the antioxidant activity of saffron (Crocus sativus L.) extracts (SE) and to evaluate the antioxidant performance of SE in vegetable oils. Saffron stigmas were extracted in water, ethanol, methanol, and their combinations using maceration extraction (ME), ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE), and the combination of UAE with MAE. The results showed that the sample extracted by methanol/water (50:50) using the combination of UAE with MAE methods had the highest amount of total phenolic content (31.56 mg/g GAE) and antioxidant activity (83.24% inhibition). The extract with the highest antioxidant activity was freeze-dried before incorporation into oil samples. Freeze-dried SE contained trans-crocin-4 and trans-crocin-3 (most abundant constituents), kaempferol, and picrocrocin. Moreover, the addition of SE at 1000 ppm resulted in a significant increase in the oxidative stability of canola (CAO), sunflower (SO), and corn oil (COO).

Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology.

An optimum condition of the drying process can minimize nutrient losses and maximize the shelf life of food products. Thus, this study is aimed at developing an optimized system for the process conditions to determine the total phenolic content (TPC) of oven-dried papaya slices. The response surface method and central composite design were used to design the experiment, and it was found that the drying conditions had a significant impact on the total phenolic content of papaya slices. TPC was determined in relation to their interactions with the independent variables that include time, temperature, sample thickness, and stage of ripeness. The optimum drying conditions are those with the maximum content of TPC. In order to fit the experimental data, a quadratic polynomial model is created for the output variable, and an analysis of variance is carried out to determine whether or not the model is compatible to determine the optimal drying conditions. Time (10 h), temperature (62.02°C), thickness (9.75 mm) and stages (ripe) were found to be the optimal drying conditions. It was found that temperature had more effect on the amount of TPC than other factors. The numerical findings showed a good agreement with experimental data, with R 2 = 0.9237. It is hoped that the findings will make a contribution to the process of drying food.