This research was aimed to study chemical properties (antioxidant activity, total phenolic compound and anthocyanin content) and color of foam-mat dried purple-fleshed sweet potato powder affected by ...2 drying methods (tray drying and vacuum drying) and 3 drying temperatures (50, 60 and 70°C). The foaming process of purple-fleshed sweet potato used carboxymethyl cellulose (1%) mixed with hydroxy propylcellulose (1%) as a foaming agent. The results showed that different drying methods and temperatures affected qualities of foam-mat dried purple-fleshed sweet potato powder significantly (P <0.05). Vacuum drying method at 70°C showed antioxidant activity, total phenolic compound and anthocyanin content in foam-mat vacuum-dried powder than tray-dried one at 70°C. The results also showed that increasing temperature led to an increase in anthocyanins and antioxidant activities of the samples (P <0.05) because low oxygen and drying time condition could avoid the oxidation reaction. Therefore, their low phytochemical content loss during vacuum drying could be considered from the high intense of purple color (low b* value). Results of this study suggested that foam-mat drying by vacuum method at 70°C could retain higher quality of purple-fleshed sweet potato powder, in terms of phytochemical content as well as antioxidant capacities. This study has indicated that, under the experimental conditions, obtain for highly nutrition powder characteristics and applying for food ingredients.
The dried apple pomace composition of eleven cultivars was assessed in this work. The drying process of apple pomace spread in a thin layer in the trays of an oven with circulating heated air at 60ºC ...showed a 3rd order polynomial tendency and after 10 hours the product, with an equilibrium moisture of 10%, showed an homogeneous appearance according to colorimetric parameters. There are significant differences in the content of lipids, proteins, total titratable acids, total reducing sugars, dietetic fibers total phenol compounds and also in an oxidant activity. Total dietary fibers include pectin, 35%, and insoluble fibers (65%). The content of total phenolic compound, determined with the Folin Ciocalteu reagent and expressed as catechin, goes from 2.29 to 7.15 g kg-1 of dried apple pomace and the antioxidant capacity, expressed as total equivalent (TEAC), from 17.41 to 77.48 mMol g-1. A correlation of 82% between both these quality factors was found. The principal component analysis established the efficiency of total phenol compound, antioxidative capacity, total fiber and total reducing sugars to identify the best cultivar set as source of bioactive compound. Cv. M-2/00 shows high content of total phenol compound and antioxidant capacity, cv. Catarina, of pectin while cv. MRC 11/95, M-12/00, M-8/00, M6/00 e M-11/00, of malic acid and of total reducing sugars. The other cultivars show high content of fibers, ashes and lipids.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
We investigated the physicochemical properties and physiological activities of glasswort juice fermented naturally for different periods of time. Glasswort juice fermented for six years (LFGJ) showed ...higher crude fiber and lower NaCl content than glasswort juice fermented for two years (SFGJ). Fermented glasswort juice contained K, Mg, and Ca as the main minerals, and the mineral content in both SFGJ and LFGJ were similar. The main free amino acids of fermented glasswort juice were determined to be alanine, proline, aspartic acid, and lysine. The leucine and aspartic acid content in LFGJ was higher than that in SFGJ. SFGJ had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS+) radical-scavenging activities than LFGJ. Fermented glasswort juice showed high ACE inhibition and α-glucosidase inhibition activities regardless of how long it was fermented. An oral glucose tolerance test was carried out in rats fed diets containing 4% NaCl (control) or 4% NaCl＋2% LFGJ (LFGJ). The LFGJ group showed enhanced glucose tolerance compared to the control group.
The dried apple pomace composition of eleven cultivars was assessed in this work. The drying process of apple pomace spread in a thin layer in the trays of an oven with circulating heated air at 60°C ...showed a 3rd order polynomial tendency and after 10 hours the product, with an equilibrium moisture of 10%, showed an homogeneous appearance according to colorimetric parameters. There are significant differences in the content of lipids, proteins, total titratable acids, total reducing sugars, dietetic fibers total phenol compounds and also in an oxidant activity. Total dietary fibers include pectin, 35%, and insoluble fibers (65%). The content of total phenolic compound, determined with the Folin Ciocalteu reagent and expressed as catechin, goes from 2.29 to 7.15 g kg.sup.-1 of dried apple pomace and the antioxidant capacity, expressed as total equivalent (TEAC), from 17.41 to 77.48 mMol g.sup.-1. A correlation of 82% between both these quality factors was found. The principal component analysis established the efficiency of total phenol compound, antioxidative capacity, total fiber and total reducing sugars to identify the best cultivar set as source of bioactive compound. Cv. M-2/00 shows high content of total phenol compound and antioxidant capacity, cv. Catarina, of pectin while cv. MRC 11/95, M-12/00, M-8/00, M6/00 e M-11/00, of malic acid and of total reducing sugars. The other cultivars show high content of fibers, ashes and lipids. Key words: dried apple pomace, inverted sugar, dietary fiber, total phenolic compound, antioxidant capacity. A composicao do bagaco seco de maca de 11 novas cultivares foi determinada neste trabalho. A secagem do bagaco de maca disposto em camada fina em estufa de secagem por conveccao com ar aquecido a 60°C apresentou uma tendencia polinomial cubica e apos 10 horas o produto continha uma umidade de equilibrio de 10% com uma aparencia homogena, conforme parametros colorimetricos, sem evidencias de superaquecimento. Houve diferencas significativas entre os teores de lipideos, de acido malico, de compostos fenolicos totais, de acucares redutores totais e de fibras alimentares das amostras analisadas. O total de fibras dieteticas se constituiu de 35% de pectina e 65% de fibras insoluveis. O teor de compostos fenolicos totais (CFT), determinado com o reagente de Folin-Ciocalteu e expresso como catequina, variou de 2,29 a 7,15 g kg.sup.-1 de bagaco de maca e a capacidade antioxidante, expressa como valores de total de equivalentes (TEAC), variou de 17,41 a 77,48 mMol g.sup.-1. Foi observada uma correlacao de 82% entre estes dois atributos de qualidade. A analise dos componentes principais identificou a significancia dos compostos fenolicos totais, capacidade antioxidante, fibras totais e acucares redutores totais na qualificacao das amostras de bagaco de maca como fonte de compostos bioativos. A cultivar M2/00 apresentou maior teor de compostos fenolicos e capacidade antioxidante e a variedade Catarina esta mais relacionada aos teores de pectinas enquanto as cultivares MRC 11/95, M-12/00, M-8/00, M6/00 e M-11/00 apresentam teores mais elevados de acido malico e acucares redutores totais. As demais cultivares apresentaram teores elevados de fibras, cinzas e lipidios. Palavras-chave: bagaco seco de maca, acucar invertido, fibras dieteticas, compostos fenolicos totais, capacidade antioxidante.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
This study was conducted to investigate into the effective drying method for three greens such as bang-a (Isodon japonicus), aster (Aster yomena) and lettuce greens (Ixeris dentata) Nakai. We have ...dried three greens using the different drying methods, have made methanol extracts and have also determined the physiological activities in 1,000mgㆍL-¹ extracts. Total phenolic compound contents were most increased by 65.1 and 60.2mgㆍL-¹ in the extracts of bang-a and aster which were frozen dried, however, that in lettuce greens were oven dried by 51.2mgㆍL-¹. Total flavonoid contents were extremely much more in bang-a extracts dried in the oven by 70.6mgㆍL-¹, however, aster and lettuce greens extracts frozen dried by 53.9 and 35.8mgㆍL-¹. DPPH radical scavenging activity in bang-a extracts were greatly increased by 78.8% when bang-a were frozen and dried, however, that in aster were not significant by 89.8~90.9%. DPPH radical scavenging activities in lettuce greens extracts were became highest in the order f oven drying (91.9%), natural drying (91.0%) and freeze drying methods (90.9%). Nitrite radical scavenging activities in bang-a and aster extracts were most increased in the natural drying treatment by 73.3 and 78.2%, however, that in lettuce greens extracts were highest in freeze drying treatment by 75.1%.
This study was conducted to gather the basic data on making good use of a kind of groundsel (Ligularia fischeri). We have made methanol extracts from Ligularia fischeri and have also determined the ...effects of extracting temperature and time on the physiological activities of methanol extracts from Ligularia fischeri. Total phenolic compound and flavonoid contents in the methanol extracts from Ligularia fischeri at the extracting concentration of 1,000mgㆍL-¹ were 75.8-297.7mgㆍL-¹ and 45.6-173.6mgㆍL-¹. Total phenolic compound and flavonoid contents, and DPPH radical scavenging activities were most increased when Ligularia fischeri was extracted with methanol at 95℃ for 6 hours, however, nitrite radical scavenging activities were extremely increased at 75℃ for 12 hours by 97.4%. At 200mgㆍL-¹ and 400mgㆍL-¹ methanol extracting concentration, the hyperplasia of lung cancer cells (Calu-6) and stomach cancer cells (SNU-601) were effectively inhibited over 90%. Consequently, it was assumed that Ligularia fischeri was a functional vegetable with a higher physiological activities. Making the processed foods, it had better make the extracts from Ligularia fischeri with methanol at 95℃ for 6 hours.
The Antioxidant Activities of Artemisia spp. Collections Choi, Y.M. (Chungbuk National University, Cheongju, Republic of Korea); Chung, B.H. (Chungbuk National University, Cheongju, Republic of Korea); Lee, J.S. (Chungbuk National University, Cheongju, Republic of Korea) ...
Korean journal of crop science,
(Nov 2006), Letnik:
51
Journal Article
Recenzirano
One hundred Individuals that were collected from plains and mountains all around South Korea were used for this experiment. The inhibition abilities of lipid peroxidation by Artemisia spp. ...collections were compared with BHT (butylated hydroxytoluene). The results could be confirmed the excellency fur control of lipid peroxide level such as BHT 200 ppm in all mugwort collections. Antioxidant activity (AEAC), electron donating ability (EDA), total phenolic compound, and flavonoids of 100 Artemisia spp. collections were analyzed.
Fresh-cut paprika was treated with 245 nm UV-C irradiations of 7, 15, and 28 kJ.m-2, packaged using a laser ablation breathable film with permeability of 20,000 mL O2.m-2.day-1.atm-1, and was stored ...in general distribution temperature at 8 degrees centigrade. The paprikas were evaluated antioxidant activity and internal quality, reducing microbial populations, modifying composition of CO2, O2 and ethylene content in packages. Fresh-cut paprika irradiated with 15 kJ.m-2 UV-C has shown the lowest fresh weight loss and highest overall quality during MA storage. The gas composition (CO2 and O2 concentrations) of UV-C 15 kJ.m-2 treatment showed the closest conditions to CA conditions of paprika. All UV-C treatments presented higher ethylene concentration in package as compared to those of the control as well as NaOCl treatment, because the ethylene content was elevated in response to abiotic stress, possibly by the treatment of UV-C in paprika. After 7 days of storage at 8 degrees centigrade, the antioxidant activity (DPPH activity), total phenolic compound and vitamin C contents of fresh-cut paprika were maintained highest by UV-C 15 kJ.m-2 treatments, followed by 7 kJ.m-2 and 28 kJ.m-2. The microbial population was reduced by UV-C treatment on the 7 days of MA storage, with the fungal incidence rate lowest in 15 kJ.m-2 and 28 kJ.m-2 UV-C treatment and total bacterial numbers showed the lowest in UV-C 15 kJ.m-2 treatment representing lower than 6.0 log CFU.g-1 which was the reference limit for microbial contamination. These results suggest that the application of UV-C 15 kJ.m-2 on fresh-cut paprika represents the most favorable results of gas composition in package, antioxidant capacity (e.g., vitamin C contents) and sterilization of fungi and bacteria during MA storage, and extending the shelf life.
Castanea sativa Lim, T. K
Edible Medicinal And Non-Medicinal Plants,
2012, 20120507
Book Chapter
A species of chestnut originally native to the Mediterranean in south-eastern Europe to Caucasus in Asia Minor. Wild or naturalized populations occur throughout southern Europe, northern Africa and ...southwestern Asia. It is cultivated in mild temperate regions in Europe and in the southern hemisphere and some subtropical regions.
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