Physicochemical properties and antioxidant activity of Doshab (a traditional concentrated grape juice).
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Introduction. Apples have been part of the human diet since ancient times and are one of the most commonly consumed fruit worldwide, rich in phenolic compounds. Phenolics are naturally occurring non-nutritive plant compounds, possessing several health benefits. The effect of storage conditions on phenolics concentrations and on the antioxidant activity of apple juice and pomace was studied. Materials and Methods. Experiments were carried out with two apple varieties, an ancient Tuscan variety, Panaia-red, and a commercial variety, Golden Delicious. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of DPPH• radical, and inhibition of tyrosine nitration mediated by peroxynitrite (ONOO− ). Analyses of juices were carried out immediately after production and after 2 weeks storage in 3 different temperature conditions: 4 °C, –20 °C and room temperature after pasteurisation. Results and discussion. Highly significant differences were recorded between the two varieties, the Panaia-red juice having a higher concentration of phenolic compounds and a higher antioxidant activity. During apple juice storage, phenolic compound concentrations and antioxidant capacity remained quite stable. A correlation between antioxidant activity and phenolic concentration was observed (0.69 ≤ r ≤ 0.97). Conclusion. The effects of a short storage time and different conditions of storage on the phenolic concentration and antioxidant activity seem to be less relevant than variety effects. The apple pomace revealed an amount of phenolic compounds, ranging from 6.8 to 15.5 mg GAE 100 g-1 DM of total polyphenols, which paves the way for their use as ingredients in foods lacking in polyphenols.
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Background.The pomegranate (Punica granatum L.) has gained a reputation as a fruit with many healthpromoting properties.It is considered to help prevent or treat various disease risk factors including high blood pressure, high cholesterol, oxidative stress, hyperglycemia and inflammatory activities.It has been demonstrated that certain components of pomegranates, such as polyphenols, have potential antioxidant, anti-inflammatory and anticarcinogenic effects.Materials and methods.Five commercially available (CA) and three homemade (HM) pomegranate (Punica granatum L.) juices were evaluated for their physicochemical properties including titratable acidity (TA), pH and total soluble solids (TSS), as well as antioxidant properties such as anthocyanin content, ascorbic acid content (AA), antioxidant activity (DPPH), total phenolic compounds (TPC) and ferric reducing antioxidant power (FRAP).Moreover, the concentrations of 18 different elements (Ca, K, Mg, P, S, Na, Cr, Cu, Fe, Mn, Mo, Sr, Zn, Al, Cd, Ni, Pb, Hg) were determined using the ICP-OES method, with prior wet mineralization Results.TA was significantly lower (P < 0.05) in homemade than in commercial juices (0.380 and 1.318% citric acid respectively).The TPC and FRAP parameters were about 50% higher in commercial than in homemade juices.Polyphenols were strongly correlated with antioxidant activity measured by FRAP and DPPH tests (r = 0.958 and 0.886 respectively), and a significant correlation for anthocyanins and vitamin C (r = 0.849) was observed.The most common mineral in each tested juice was potassium (132.69-3151.87mg/dm 3 ) and a high level of magnesium (23.42-123.63 mg/dm 3 ) was found.Conclusions.Obtaining juices from whole fruits (peel and arils), as in commercial production, enhanced the content of polyphenol compounds and the antioxidant activity of the juice.However, a better mineral composition was observed in homemade juices.
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Bioactive compounds and antioxidant capacities of “Phulae” and “Nanglae” pineapple (Ananas comosus L. Merr) which are important geographical indications of Chiang Rai, Thailand were investigated. Two pineapple varieties were collected at 20-40 % yellow peel colour. Total soluble solids (TSS), titratable acidity (TA), total polyphenols, β-carotene, vitamin C and antioxidant capacity (ferric reducing antioxidant power (FRAP) assay and 2, 2-diphenyl-1-picrylhydrazil (DPPH assay) were analyzed in the fruit pulp. The TSS, TA and TSS/TA contents of both varieties were not significantly different. “Phulae” pineapple had vitamin C content, total polyphenol and β-carotene higher than “Nanglae” pineapple. However the antioxidant capacities (DPPH-assay and FRAP-assay) of “Phulae” were found to be significantly lower than “Nanglae” pineapple. This result indicates that vitamin C, phenolic compounds and β-carotene do not play a major role in the antioxidant capacity of pineapples and thus it may be a consequence of other bioactive compounds.
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ABSTRACT Acerola is a tropical fruit that stands out for its high content of ascorbic acid and phenolic compounds. However, there is currently a lack of information on the effects of the preparation and domestic storage of fruit juices, especially that of acerola. The objective of this work was to evaluate the effect of different liquefying times (10, 30 and 50 s) and cold storage at 4 °C for 0, 24, 48 and 72 h in domestic acerola juice. In relation to such, physicochemical determinations were performed, including pH, total titratable acidity, antioxidant potential, contents of phenolic compounds and total flavonoids in juices produced from the whole fruit, the pulp and acerola seed extracts. Whole fruit juice, liquefied for 10 s, had the highest pH and lowest acidity averages (P≤0.05). The contents of phenolic and flavonoid compounds ranged from 26.06±1.18 to 168.34±24.63 mg of gallic acid equivalents (GAE)/100 mL and 11.17±0.96 to 49.45±1.43 mg of catechin equivalents (CE)/100 mL, respectively. Total phenolics were higher in whole acerola juices and total flavonoids in seed extracts, both when liquefied for 50 s. The antioxidant potential ranged from 0.12±0.01 to 4.26±0.78 mmol of Trolox equivalents (TE)/100 mL, and was also higher in whole acerola juice, liquefied for 50 s (P≤0.05). The results showed that acerola pulp has higher phenolic content and antioxidant potential, while seeds have more flavonoids. The liquefying time of the whole fruit for 50 s and consumption during the first 24 h, were the best conditions tested in this study, for obtaining a juice with a high content of phenolic and antioxidant activity.
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Trolox
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Grapes are widely used in the wine and juice industries, which can lead to massive amounts of waste, mostly grape peels and seeds. The antioxidant capacities, total phenolic and flavonoid contents and phenolic profiles of peels and seeds from 30 grape varieties were systemically assessed. The antioxidant activities of fat-soluble, water-soluble and insoluble-bound fractions of grape peels and seeds were evaluated using ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays, and their total phenolic contents and total flavonoid contents were determined by the Folin-Ciocalteu method and AlCl3 colorimetry, respectively. It was found that the antioxidant capacities were diverse among different grape peels and seeds. Moreover, several phenolic compounds were identified and quantified, including gallic acid, cyanidin-3-glucoside, epicatechin, catechin gallate, ferulaic acid, rutin and resveratrol, which could contribute to the antioxidant capacities of these grape peels and seeds. Several grape wastes with strong antioxidant activity could be abundant sources of natural bioactive compounds, and have the potential for development into functional foods, food additives and pharmaceuticals.
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This study was carried out on the TP 3 in 1TM juice formulation, which consisted of pomegranate concentrate with guava and roselle extract. This study aimed to determine its physicochemical properties, proximate content, total phenolic content, antioxidant activity, total sugar, vitamin C and several targeted polyphenol compounds. Total phenol content was determined using Folin-Ciocalteu method while antioxidant activity was determined using DPPH and ABTS methods. The results showed pH and total soluble solid values of the juice were 3.69 and 8.1 °Brix, respectively. The juice has brightness colour of L = 33.25, a = 3.16 and b = -4.63. Every 100 ml juice contained 10.92 g total sugar, 4 mg vitamin C and 0.44% titratable citric acid. Proximate analyses showed TP 3 in 1TM juice contained 89.38% moisture, 0.15% total ash, 0.16% protein, 0% fat and 10.31% total carbohydrates. The juice was low in calories (42 kcal/100 ml) and contained total phenolic (609 mg GAE/100 ml) and total monomeric anthocyanin (12.94 mg C3G/100 ml). Antioxidant value obtained through DPPH and ABTS test methods were 88.90% and 472.44 µM TE/ml, respectively. Eight selected individual polyphenol compounds ranged from 0.13-633.73 mg/100 ml have been identified. TP 3 in 1TM juice consisting three different tropical fruits can be considered of having high phenolic content and antioxidant activity. Consumption of mixed tropical juices with various polyphenol compositions will protect human body from several diseases attributed to the reactions of free radicals.
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There are many studies related to the antioxidant activity of grape products; however, they concern only purple and white grape varieties. Up to now, there are no reports of studies on the Goethe rose grape variety, either on its antioxidant activity or on its phenolic and mineral quantification. Thus, the purpose of this study was to evaluate in vitro and in vivo antioxidant activity, as well as to quantify total phenolic compounds, ascorbic acid, and mineral content, in a Goethe rose grape juice. The results obtained showed that the Goethe rose grape juice is a great polyphenol source, which contains catechin, epicatechin, and procyanidins (B1, B2, B3, and B4). Of all metals analyzed, potassium, calcium, magnesium, and iron showed the highest values. We found that this rose grape juice shows an important antioxidant activity in in vitro (2,2-diphenyl-1-picrylhydrazyl radical scavenging activity) and in vivo (using the Saccharomyces cerevisiae yeast cells) assays. The antioxidant activity could be explained by the significant phenolic content and ascorbic acid levels found in the juice. The results showed that rose grape juice is an excellent antioxidant source, which could contribute to the prevention of many diseases related to oxidative stress, such as atherosclerosis and Parkinson's disease.
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