Significant Differences In Antioxidant Activity Research Articles

Characterization of Betalain Content and Antioxidant Activity Variation Dynamics in Table Beets (Beta vulgaris L.) with Differently Colored Roots

Antioxidant properties, betalain profiles and biochemical composition were studied in table beets with maroon and yellow root colors. Features of dynamic changes during the growing season were described. Significant differences in antioxidant activity were found in table beet accessions with differently colored roots. Negative dynamics of antioxidant activity were observed in all accessions. Statistically significant differences were registered among the accessions in the total amounts of phenolic compounds, chlorophylls, and betalains. The group of maroon accessions demonstrated strong positive correlations between their antioxidant activity and total phenolics (r = 0.91), antioxidant activity and betacyanins (r = 0.80), and between betacyanins and phenolics (r = 0.90). The antioxidant activity in the accessions with yellow roots was associated with chlorophyll b (r = 0.85), ascorbic acid (r = 0.83), and total phenolics (r = 0.83). The data are presented on the structure of betalains in two table beet groups contrasting in their root color. The results of the study made it possible to identify key components in the biochemical profile of differently colored beetroots, associated with their high antioxidant activity. Dynamic changes were shown for the antioxidant activity and fractional composition of betalains in table beet during its growing season, and a conclusion was made concerning the higher nutritional value of maroon cultivars.

Comparative Analysis of Antioxidants in Moringa Leaves and Soursop Leaves

Antioxidants are chemical compounds that can donate one or more electrons to free radicals, so antioxidants function to neutralize free radicals. Antioxidants delay and inhibit cell damage through their properties that can neutralize free radicals. Several studies have reported that M.oleifera has antioxidant activity to various pharmacological effects such as anti-inflammatory and anti-cancer. Moringa oleifera or better known as Moringa is a plant that is widely used by the community to overcome various disease complaints. In addition to Moringa leaves, Soursop leaves (Annona muricata L) also have high antioxidant content in their leaves so that these plants can be divided into synthetic antioxidants and natural antioxidants. The use of synthetic antioxidants is currently decreasing due to consideration of the negative effects on health such as liver damage and can cause carcinogens so that their use is replaced by natural antioxidants. The natural antioxidants in question are compounds found in natural materials such as Moringa leaves and Soursop leaves. The type of research used in this study is experimental research by testing the comparison of antioxidant compound activity between Moringa leaves and Soursop leaves using the DPPH method. Moringa leaves had antioxidant activity of 141.34 ppm, while Soursop leaves had antioxidant activity of 82.39 ppm. There is no significant difference in antioxidant activity between Moringa leaves and Soursop leaves.

An Assessment of the In Vitro Antioxidant Activity of Cobalt Nanoparticles Synthesized From Millettia pinnata, Butea monosperma, and Madhuca indica Extracts: A Comparative Study.

Objective This study aimed to synthesize cobalt nanoparticles (CoNPs) via the green synthesis method using Millettia pinnata(M. pinnata), leaf (MPL), Butea monosperma(B. monosperma)flower (BMF), and Madhuca indica(M. indica)flower (MIF) as eco-friendly reducing agents. It further aimed to compare the effectiveness of these plant extracts in CoNPs production and evaluate the antioxidant activities of the synthesized nanoparticles (NPs), establishing a link between the phytochemical constituents of the extracts and the antioxidant capacity of CoNPs for potential applications in drug development and environmental sustainability. Materials and methods CoNPs were synthesized using aqueous extracts of MPL, BMF, and MIF. These extracts act as stabilizing and self-reducing agents. Initially, the presence of CoNPs was detected visually by observing a color change. To confirm this observation, UV-visible spectroscopy and Fourier transform infrared (FTIR) spectroscopy were employed. UV-visible spectroscopy helps in analyzing the absorption of light by the CoNPs, while FTIR spectroscopy is used to identify the functional groups present in the NPs. Subsequently, the antioxidant activity of the synthesized CoNPs was assessed using the 1,1-diphenyl-2-picryl hydroxyl (DPPH) radical-scavenging assay. This assay measures the ability of antioxidants to neutralize free radicals by determining the reduction in the DPPH radical's absorption. To ensure the reliability of the results, the experiments were conducted in triplicate. Statistical analysis was then performedto compare the antioxidant effectiveness of the different plant extracts used in synthesizing the CoNPs. This analysis helps in determining any significant differences in antioxidant activity among the extracts. Results UV-visible spectral analysis confirmed the successful synthesis of CoNPs, revealing characteristic absorption peaks. For M. pinnata leaf extract (MPLE), the maximum peak was observed at ~272 nm, while B. monosperma flower extract (BMFE) exhibited a peak at ~276 nm, and M. indica flower extract (MIFE) revealed a maximum peak at ~320 nm. FTIR analysis further validated the presence of organic molecules from plant components on the outer layer of CoNPs, indicating successful capping and stabilization by phytochemicals from the extracts. The spectra displayed various peaks at different wavenumbers: MPLE showed prominent peaks at 3335 cm-1, BMFE showed distinct peaks at 3314 cm-1, and MIFE exhibited significant peaks at 3261 cm-1. Among the three types of CoNPs tested, those synthesized using MIFEexhibited the highest inhibition of 87.67% at a concentration of 60 µL. This higher inhibition was compared to those synthesized using BMFEand MPLE. This study suggests that the CoNPs synthesized on MIFEcan serve as an antioxidant agent because of their remarkable free radical-scavenging activity. Conclusions The study highlights the potential of CoNPs synthesized using MIFE as they exhibited superior antioxidant activity compared to those synthesized with BMFE and MPLE. Therefore, the study underscoresthe promise of MIFE as a valuable natural resource for producing CoNPs abundant in antioxidants. Furthermore, it emphasizes the importance of implementing environmentallyfriendly synthesis techniques to produce nanomaterials that are both safe for the environment and biologically effective.

Formulation of lotion ethanolic extract of rosella flower petals (Hibiscus sabrariffa L.) and antioxidant activity

Rosella flowers (Hibiscus sabrariffa L.) are plants that are useful as antioxidants. The content that acts as an antioxidant is a flavonoid compound. This study aimed to determine the effect of giving calliandra honey as a multiple active ingredient and single active ingredient (rosella petal extract, calliandra honey ) and ethyl vitamin C as an active ingredient. The lotion of ethanolic extract of rosela flower petals was made with three active ingredients: ethanolic extract of roselle flower petals with a concentration of 2.5%, calliandra honey 2.5%, and ethyl vitamin C 2%. Then, calliandra honey and ethanol extract of roselle flowers are combined with a concentration of extract 2.5% and calliandra honey (1.5%, 2%, and 2.5%). The physical and stability tests are the organoleptic, homogeneity, viscosity, dispersibility, pH, lotion stability, and the value of lotion's antioxidant activity. The activity test was carried out using the 2,2-Diphenyl-1-Picryhidrazil (DPPH) method, and the IC50 of inhibition was calculated. The results of the study showed that all lotion formulations had antioxidant activity. The highest antioxidant activity was obtained in formula three, which had a value of 95.2 ppm (2.5: 2.5 %). Based on the Kruskal Wallis test, the asymp value was obtained. Sig. 0.000, which indicates that there is a significant difference in antioxidant activity. This is because the percent inhibition of each sample has a large enough difference.

Comparison of Maceration and Soxhletation Methods on the Antioxidant Activity of the Bouea macrophylla Griff Plant

The impact of extraction methods on the potency of plant extracts is crucial. Bouea macrophylla Griff., a tropical fruit plant rich in phenolic and flavonoid compounds, exhibits strong antioxidant activity. This study aimed to evaluate the effect of maceration and soxhletation extraction techniques on B. macrophylla plants on antioxidant activity in vitro using the method of inhibiting DPPH radical compounds. Ethyl acetate and ethanol solvents were utilized to macerate and soxhlet all parts of the plant. Subsequently, each extract was subjected to quantitative analysis for antioxidant activity, total phenolic, and flavonoid content through UV-Vis spectrophotometry. Quantitative analysis revealed substantial antioxidant activity and notable levels of total phenolic and flavonoid content across all plant parts. The result indicated that although both maceration and soxhletation showed a significant impact on yield (p=0.009) and total flavonoids (p=0.038), significant differences in antioxidant activity (p=0.409) or total phenolics (p=0.874) within the plant extracts of B. macrophylla were not observed at a significance level of 5%.

Antioxidant Activity of Different Hop (Humulus lupulus L.) Genotypes.

The antioxidant activity (AA) of hop extracts obtained from different hop genotypes (n = 14) was studied. For comparison, the purified β-acids-rich fraction and α-acids-with-β-acids-rich fraction were also used to test the antioxidative potential. The AA of purified hydroacetonic hop extracts was investigated using the Ferric Reducing Ability of Plasma (FRAP), Oxygen Radical Absorption Capacity (ORAC) and Intracellular Antioxidant (IA) methods. The FRAP values in different hop genotypes ranged between 63.5 and 101.6 μmol Trolox equivalent (TE)/g dry weight (DW), the ORAC values ranged between 1069 and 1910 μmol TE/g DW and IA potential values ranged between 52.7 and 118.0 mmol TE/g DW. Significant differences in AA between hop genotypes were observed with all three methods. AAs were determined using three different methods, which did not highly correlate with each other. We also did not find significant correlations between AA and different chemical components, which applies both to AA determined using individual methods as well as the total AA. Based on this fact, we assume that the synergistic or antagonistic effects between hop compounds have a more pronounced effect on AA than the presence and quantity of individual hop compounds.

Assessment of antioxidant activity and physical characteristics of PJTSAU released sesame seed varieties

Sesame (Sesamum indicum L.) is one of the oldest annual herbs from the Pedaliaceae family. It is considered an essential crop, due to its nutritional properties of edible oil and economic viability. The oil from this seed crop has a high nutritional value such as protein and mineral content as well as an excellent source of antioxidant activity which helps in preventing chronic diseases. Due to increased health awareness, the worldwide sesame market demand is growing across the world. The physical properties of seeds can be useful for storage and processing. This knowledge plays a vital role in the preparation of the processing chain from seed to food. Due to this reason, the present study aimed to investigate the IC50 antioxidant activity as well as physical properties such as 1000 seed weight, seed size, geometric diameter, arithmetic diameter, bulk density, tapped density and porosity of among three selected sesame seed varieties (JCS 1020, Hima and Swetha) released from PJTSAU. Results concluded that the highest IC50 antioxidant activity (5.27 µg/ml) was found in JCS 1020 and Swetha sesame seed varieties. However, there was no significant difference in antioxidant activity, length, width, thickness, tapped density and arithmetic diameter of the selected PJTSAU sesame seed varieties. Among the sesame seed varieties, 1000-seed weight, bulk density and porosity showed significant differences at p<0.05 whereas geometric diameter had a significant difference at p<0.01.

티 블렌딩 기초자료를 위한 덩굴장미차와 장미차의 항산화성분 및 관능평가연구

In modern society, there is a growing trend towards a healing movement that considers the quality of life and mental well-being. For those who live a modern life, rose tea is drawing much attention to food development due to the discovery of high-quality ingredients that have long been used for food as consumers' demand for high-quality flavors such as color, aroma, and nutrition of flowers increases. However, research on the excellent functionality of roses is still limited. For antioxidant experiments, Quercetin was selected as the standard substances of Gallic acid and Flavonoid as polyphenol standards. In addition, as a result of measuring the DPPH radical and ABTS radical scavenging activity using As a result of measuring the DPPH radical and ABTS radical scavenging activity with L-Ascorbic acid as a standard substance, the gallic acid content was measured in the standard test of polyphenols and flavonoids of two samples. Rose tea was 92.90mg GAE/g and climbing rose tea was 120.87mg GAE/g. As a result of measuring the quercetin content, rose flower tea was 9.44mg QE/g and climbing rose tea was 10.28mg QE/g, confirming that both polyphenol and flavonoid content of climbing rose tea were high. In DPPH radical scavenging activity measurement, rose tea was 96.3%, climbing rose tea was 94.3%, and in ABTS radical scavenging activity measurement, rose tea was 99.5% and climbing rose tea was 99.4%. In the measurement of antioxidant activity, there was no significant difference in antioxidant activity between climbing rose tea and rose tea, and both samples showed excellent antioxidant effects. In addition, it was confirmed that climbing rose tea had a higher evaluation than rose tea in aroma, taste, mouth feel and texture of sensory evaluation. Therefore, climbing roses are Tea with high value of blending of various tastes and functions of consumers, and it is believed that research on edible climbing roses that can bloom in all seasons as natural food materials and have the characteristics of multicultural flowers and fragrances is needed. As a result, it is hoped that recognition as a popular functional food will increase food consumption and serve as basic data for the development of Tea Blending.

Identification of sunflower, rapeseed, flaxseed and sesame seed oil metabolomic markers as a potential tool for oil authentication and detecting adulterations.

Testing the composition, quality and authenticity of edible oils is crucial to safeguard the consumers' rights and health. The aim of our study was to identify oil-specific markers to enable the differentiation and authentication of sunflower, sesame, flaxseed and rapeseed oils, and to evaluate their antioxidant activity, total phenolic and carotenoid content. A metabolomic approach based on liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry was employed for marker discovery. Spectrophotometric method was used for determination of antioxidant activity, total phenolic and carotenoid content. 76 oil samples from the four different manufacturers were examined. We identified 13 oil-specific markers for sunflower seed oil, 8 for rapeseed oil, 5 for sesame seed oil and 3 for flaxseed oil, their retention times, accurate masses, and characteristic fragment ions are reported. The abundances of the markers for each plant species were found to vary depending on the oil producer and the product batch. Significant differences in antioxidant activity, total phenolic and carotenoid content were also observed both between oils and within oil type. The highest total phenolic content (84.03 ± 4.19 to 103.79 ± 3.67 mg of gallic acid/kg) and antioxidant activity (245.67 ± 7.59 to 297.22 ± 2.32 mg Trolox/kg) were found in sesame seed and flaxseed oils, respectively. Identified metabolic markers can be used as qualitative markers to confirm the authenticity or to detect adulterations of oils. Composition, properties and authenticity testing should be more rigorous for food products marketed as health-promoting.

ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY

Antioxidant are nutritional and non-nutritional substances within in food preventing or slowering oxidative damage in the body. Antioxidant can be obtained by consuming healthy foods, fruits, and vegetables. Watermelon’s albedo and honey are both containing antioxidant which have the opportunity to be developed into products such as ice cream. This study aimed to determine the antioxidant activity, physical quality, and sensory properties of watermelon albedo ice cream with the addition of honey. This research was conducted experimentally by a completely randomized design (CRD), with four treatment levels. The ratio of watermelon albedo and honey were 30%:0%, 30%:10%, 20%:20%, and 10%:30%. Analysis carried out were antioxidant activity, physical quality (overrun, melting speed, and total solids), and sensory properties (color, aroma, taste, and texture). There was no significant difference in antioxidant activity of all ice cream samples (F0, F1, F2 and F3). The physical quality analysis resulted there were significant differences in melting speed and total solids parameters. The organoleptic quality test resulted that panelist preferred ice cream without the addition of watermelon albedo and honey.

PERBANDINGAN AKTIVITAS ANTIOKSIDAN SARI DAUN BAYAM MERAH (Amaranthus tricolor L.) SEGAR DAN REBUS DENGAN METODE DPPH (1,1–diphenyl-2-picylhydrazyl)

One of the highly nutritious vegetables because it contains a lot of protein, vitamin A, vitamin C and mineral salts that are needed by the body and contains anthocyanins which are useful in curing anemia. The purpose of this study was to determine the antioxidant activity and to determine the comparison between fresh and boiled red spinach leaf extract using the DPPH method. The research method used is an experimental method with a post test only control group design research by comparing the differences in the antioxidant activity content of fresh and boiled red spinach leaves. This study used red spinach which was divided into 2 groups, namely the fresh group and the boiled group. Each group of spinach was replicated 5 times using various concentrations (2500 ppm, 5000 ppm, 10000 ppm 15000 ppm, and 20000 ppm) for each replication. A linear regression analysis was performed between the concentration of fresh and boiled red spinach juice. The results showed that there was a very significant difference in antioxidant activity between fresh and boiled red spinach leaves. Fresh and boiled red spinach leaves have weak antioxidant activity due to IC50 150 g/ml. Fresh red spinach leaves have greater antioxidant activity, namely the IC50 value of 237,251 g/ml, while boiled red spinach leaves have an IC50 value of – 279,412 µg/ml.
 Keywords: Red spinach (Amaranthus tricolor L.), Antioxidant, DPPH.

Salicylic Acid and Jasmonic Acid Increase the Polysaccharide Production of Nostoc flagelliforme via the Regulation of the Intracellular NO Level

To significantly improve the polysaccharide production of Nostoc flagelliforme, a total of 12 chemicals were evaluated for their effects on polysaccharide accumulation. The results showed that salicylic acid and jasmonic acid increased the accumulation of the polysaccharides in N. flagelliforme significantly, by more than 20%. Three polysaccharides, namely control-capsule polysaccharide, salicylic acid-capsule polysaccharide, and jasmonic acid-capsule polysaccharide, were extracted and purified from N. flagelliforme under normal, salicylic acid, and jasmonic acid culture conditions, respectively. Their chemical compositions slightly differed regarding the total sugar and uronic acid contents, with average molecular weights of 2.06 × 103, 2.16 × 103 and 2.04 × 103 kDa, respectively. They presented similar Fourier transform infrared spectra and no significant difference in antioxidant activity. It was revealed that the salicylic acid and jasmonic acid significantly increased the level of nitric oxide. By investigating the effects of the exogenous nitric oxide scavenger and nitric oxide donor on the nitric oxide levels and polysaccharide yield of N. flagelliforme, the results showed that the increase in intracellular nitric oxide levels might be an important factor promoting the accumulation of polysaccharides. These findings provide a theoretical foundation for enhancing the yield of secondary metabolites by regulating the intracellular nitric oxide levels.

The Analysis of Antioxidant Activity and Capacity of Boiled and Infused Indonesian Herbals

Antioxidants from natural ingredients such as medicinal plants are crucial to improving endogenous antioxidant defense system. The aim of the study was to evaluate the antioxidant activity and capacity of boiled and infused Indonesian herbals using DPPH (2,2-iphenyl-1- picrylhydrazyl) assay. The DPPH assay was conducted with triplicate repetitions to 10 herbals (Phyllanthus niruri, Lantana camara, Piper crocatum, Curcuma xanthorrhiza, Moringa oleifera, Tamarindus indica, Kaempferia galanga, Citrus aurantifolia, Hibiscus sabdariffa, and Zingiber officinale), each consisting of boiled and infused samples. The antioxidant activities of those herbals were (boiled and infused samples, respectively): 91.88 %, 91.30 % (P. niruri), 92.14 %, 86.60 % (L. camara), 53.39 %, 58.99 % (P. crocatum), 18.73 %, 20.86 % (C. xanthorrhiza), 51.35 %, 59.96 % (M. oleifera), 63.60 %, 16.95 % (T. indica), 13.14 %, 18.82 % (K. galanga), 20.46 %,69.24 %. (C. aurantifolia), 34.49 %, 34.40 % (H. sabdariffa), and 27.16 %, 26.01 % (Z. officinale). P. niruri and L. camara reached the high R2 value. P. niruri and L. camara reached the stable antioxidant activity after 50 minutes, while the other herbals after 60 minutes. P. niruri and L. camara were the 2 herbals with the highest antioxidant activity and slightly lower antioxidant capacity. The other herbals had lower antioxidant activity and higher antioxidant capacity. There was no significant difference in antioxidant activity between boiled and infused samples of all herbals, except T. indica and C. aurantifolia.

Antioxidant Activity of Phenolic Extraction from Different Sweetpotato (Ipomoea batatas (L.) Lam.) Blades and Comparative Transcriptome Analysis Reveals Differentially Expressed Genes of Phenolic Metabolism in Two Genotypes.

Sweetpotato (Ipomoea batatas (L.) Lam.), which has a complex genome, is one of the most important storage root crops in the world. Sweetpotato blades are considered as a potential source of natural antioxidants owing to their high phenolic content with powerful free radical scavenging ability. The molecular mechanism of phenolic metabolism in sweetpotato blades has been seldom reported thus far. In this work, 23 sweetpotato genotypes were used for the analysis of their antioxidant activity, total polyphenol content (TPC) and total flavonoid content (TFC). ‘Shangshu19’ and ‘Wan1314-6’ were used for RNA-seq. The results showed that antioxidant activity, TPC and TFC of 23 genotypes had significant difference. There was a significant positive correlation between TPC, TFC and antioxidant activity. The RNA-seq analysis results of two genotypes, ‘Shangshu19’ and ‘Wan1314-6’, which had significant differences in antioxidant activity, TPC and TFC, showed that there were 7810 differentially expressed genes (DEGs) between the two genotypes. Phenylpropanoid biosynthesis was the main differential pathway, and upregulated genes were mainly annotated to chlorogenic acid, flavonoid and lignin biosynthesis pathways. Our results establish a theoretical and practical basis for sweetpotato breeding with antioxidant activity and phenolics in the blades and provide a theoretical basis for the study of phenolic metabolism engineering in sweetpotato blade.

Incidence Rates of Root Rot in Sweetpotato Caused by Cultivation Soil and Soil Microorganisms During Storage Periods.

Sweetpotatoes require a storage period for year-round use and improved sweetness by starch degradation. However, long-term storage can cause root rot, and a large amount of sweetpotatoes can be discarded. Root rot is typically caused by pathogenic soil-borne Fusarium spp., and the development of root rot induced by the characteristics of cultivating soil in stored sweetpotato has not yet been identified. In this study, the effect of Fusarium spp. and microbial community in the cultivated soil on the root rot of sweetpotatoes was to be elucidated. Wounded sweetpotato were treated in soil cultures inoculated with F. solani or F. oxysporum for 2 days, and showed symptoms of root rot after 2 months of storage. The three study fields (Naju, Yeongam A, and B) were subjected to the same curing and storage treatments after harvest, and the incidence of root rot was 1.7- to 1.8-fold different after 3 months of storage. Across the three fields, concentrations of Fusarium spp. and of microbial communities differed according to the cultivation soil and period. In particular, Naju, which had the lowest incidence of root rot, had the lowest concentration of Fusarium spp. before harvest, and the smallest change in diversity of the microbial community during the cultivation period. However, tuberous roots harvested from the fields showed no significant differences in antioxidant activity or lesion size with the treatment of 106 conidia/ml F. solani. By solidifying the importance of cultivating soil and related microorganisms in the advancement of root rot of sweetpotato, our results may aid in preventing the decrease in the yield of cultivated sweetpotatoes through root rot control.

Effect of using various tea types on the characteristics of wong tea balinese tradisional beverage

This study aimed to determine the effect of various types of tea solutions on the characteristics of Wong Tea. This study used a Randomized Block Design (RBD) of 4 treatments with various types of tea solutions with 4 replications. The results showed that there were significant differences in the organoleptic quality including the taste, aroma, and color of Wong tea. The results of the research on pH, total acid, alcohol content, and total soluble solid showed no significant difference. The pH of Wong tea ranged from pH 3.28 - pH 3.35, total soluble solid ranged from 13.90°Brix - 13.95°Brix, total acidity of Wong tea ranged from 1.58% - 1.72%. The alcohol content of Wong tea ranges from 0.33% - 0.41%. The results of this study also showed that there was a significant difference in antioxidant activity and phenol levels of Wong tea, i.e., the antioxidant capacity of Wong tea ranged from 6.50% - 7.30%. The components that act as antioxidants in Wong tea ingredients come from phenolic compounds. Phenol levels in Wong tea ranged from 125.80 mg% - 141.10 mg%.

Effects of cooking on antinutrients and antioxidant properties of different accessions of winged bean (Psophocarpus tetragonolobus)

Asides from its robust nutritional profile, Psophocarpus tetragonolobus also possesses other health-promoting attributes. Hence, this study was designed to investigate the antinutrient content and antioxidant property of five different varieties of raw and cooked P. tetragonolobus. The varieties studied included, the indigenous variety (designated local) and four improved varieties (designated: T11, T31, T125, T154). Antinutrients like phenolic, tannin, glycoside and phytate concentrations were determined using standard methods while 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was carried out to ascertain the antioxidant activity. Phytate, cyanogenic glycosides and tannin levels were significantly (p<0.05) reduced due to cooking in T11 variety. In T125 variety, tannin was significantly lower in the cooked sample compared to the raw sample. However, the phenolic content in the T125 variety increased significantly (p<0.05) due to cooking. There was no significant difference in antioxidant activity between the raw and cooked samples across the five varieties. However, the improved varieties showed higher antioxidant activity compared to the local. Based on these results, the cooking process reduced the phytate, cyanogenic glycosides and tannin levels in the T11 variety while only the tannin level in T125 variety was significantly reduced. However, the antioxidant activity of P. tetragonolobus was not significantly impacted by cooking.

Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

Fermented shrimp sausages are prepared spontaneously with Litopenaeus vannamei as raw material. Shrimp is one of the marine sources with rich chitosan as bioactive compounds, antioxidants, vitamin E, and probiotic lactic acid bacteria (LAB) produced by fermentation processes. This study aimed to analyze the variations in antioxidant activity, vitamin E content, total LAB, total pathogenic bacteria, pH, and acceptability of shrimp sausage produced at different fermentation times. A completely randomized experimental design study was performed using four levels of exposure time, including control (0 days), 1, 2, and 3 days. The treatment was conducted spontaneously with 1.2% salt concentration, a drying temperature of 50°C for 3 h, and fermentation at 35°C. The evaluated parameters included the antioxidant activity measured with the radical 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) method, vitamin E levels by high-performance liquid chromatography, total LAB with total plate count, and Escherichia coli bacteria by the most probable number method. Salmonella sp. and Staphylococcus aureus were estimated by the identification method. A pH meter was used to assess acidity, and hedonic organoleptic testing was performed for taste, aroma, color, and texture. The results show significant differences in antioxidant activity, vitamin E, and shrimp sausage acceptability at varied fermentation timesp≤0.05. However, the best formulation was obtained with the first-day fermented shrimp sausage, as shown by its bioactive content and the level of acceptability.

Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts.

Cereal preparation can be an excellent source of substances with proven health-promoting properties. Unfortunately, some types of bread, such as white flour bread, are devoid of many valuable nutrients. Therefore, it is necessary to look for ways to increase its density and nutritional value. The aim of the study was to investigate the effect of stabilized plant extracts on the quality of bread, its antioxidant activity and polyphenol content, and to evaluate the stability of bioactive compounds and antioxidant activity during in vitro digestion. The research material was the wheat bread baked with spray dried microcapsules of hawthorn bark, soybeans and onion husks in maltodextrin or inulin carriers. The addition of plant extracts resulted in the presence of phenolic compounds in the wheat bread, and its antioxidant activity significantly increased. There was no significant difference in antioxidant activity between breads containing microcapsules with different carriers. During in vitro digestion, procyanidins and isoflavones in bread were more resistant to the digestive processes than other compounds. The antioxidant activity during simulated digestion was the highest at the stage of gastric digestion, and its value depended on the extract used and the analytical method applied.

Extending the Shelf Life of Ghee Using Garden Cress and Jojoba Oils as Alternatives of Synthetic Antioxidants

The goal of this study was to assess the efficacy of garden cress (GCO) and jojoba (JO) oils compared to butylated hydroxyl anisole (BHA) to extend ghee shelf-life under accelerated conditions (80°C). Both oils were added individually to ghee at concentrations of 100, 200, and 300 ppm while BHA was added at 200 ppm. Oils were examined for some chemical properties as well as their phenolic components while ghee samples either incorporated with BHA or both oils were examined for their free fatty acids, peroxide value, thiobarbituric acid, conjugated dienes, and radical scavenging activity (%) during storage at 80°C. JO had a high content of vanillin, benzoic acid, cinnamic acid, and kaempferol compared to GCO. Both oils exhibited varying antioxidant potential. Statistically, ghee incorporated with BHA had the highest significant differences in antioxidant activity followed by JO (200 - 300 ppm) and GCO (300 ppm) which have proven to be effective in delaying the undesirable changes in the ghee. Overall, jojoba oil followed by garden cress oil offer a promising option as alternatives of synthetic antioxidants to extend ghee shelf-life under accelerated conditions.