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Article
Publication date: 29 March 2011

Sinchan Biswas, Debabrata Sircar, Adinpunya Mitra and Bratati De

The purpose of this paper is to determine the antioxidant properties and phenol content of methanolic extracts of six white varieties and six purple/brown varieties of Indian rice…

Abstract

Purpose

The purpose of this paper is to determine the antioxidant properties and phenol content of methanolic extracts of six white varieties and six purple/brown varieties of Indian rice and to find some relationship between the antioxidant properties, phenolic content in the varieties analyzed.

Design/methodology/approach

Methanolic extracts of different rice varieties were analyzed for their superoxide radical scavenging activity, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity, total antioxidant capacity, reducing power and ferrous ion chelating properties. The extracts were analyzed for determination of total phenol content, anthocyanin content, oryzanol content. Phenolic acids were determined by HPLC.

Findings

All the rice varieties (white and purple/brown) showed activity in a dose‐dependent manner. Free phenolic acids, e.g. protocatechuic acid, caffeic acid, vanillic acid, p‐coumaric acid (PCA), ferulic acid and sinapic acid and the phenolic aldehyde vanillin could be detected in all the rice samples analyzed. No relationship could be established between activity and metabolite content. Principal component analysis and classification shows that superoxide radical scavenging activity, total phenolic acid, protocatechuic acid and ferulic acid are the components to differentiate the varieties from each other.

Originality/value

Little work has been done on the antioxidant activity of white rice. The authors report superoxide radical scavenging activity, DPPH radical scavenging activity, total antioxidant activity, reducing power and ferrous ion chelating properties and phenolic contents of six white varieties and six purple/brown varieties of Indian rice. Free phenolic acids like protocatechuic acid, caffeic acid, vanillic acid, PCA, ferulic acid and sinapic acid are reported from all the 12 varieties of rice.

Details

Nutrition & Food Science, vol. 41 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 17 May 2013

Pin‐Rou Lee, Rou‐Ming Tan, Bin Yu, Philip Curran and Shao‐Quan Liu

The purpose of this study was to characterise the physiochemical properties of selected exotic seasonal tropical fruits available in Singapore.

Abstract

Purpose

The purpose of this study was to characterise the physiochemical properties of selected exotic seasonal tropical fruits available in Singapore.

Design/methodology/approach

A total of 11 seasonal tropical fruits including cempedak, chiku, custard apple, jackfruit, longkong, mangosteen, red jambu, pearl jambu, rambutan, salak and starfruit were analyzed for their sugars, organic acids and free phenolic acids composition using liquid chromatographic methods. Total phenolic content (free and bound), total soluble solids and pH were determined using Folin‐Ciocalteu method, refractometer and pH meter, respectively.

Findings

Fructose, glucose and sucrose were the main sugars in all the fruits. Cempedak had the highest sucrose concentration, while custard apple had the highest content of fructose and glucose. Malic and citric acids were the major organic acids in most of the fruits, except for pearl jambu and red jambu where succinic acid was the dominant acid. The total phenolic content varied from 122.94 to 712.20 mg gallic acid equivalent (GAE)/kg fresh weight (FW). Ferulic (0.631 mg/kg) and sinapic acids (1.506 mg/kg) were the predominant free phenolic acids in custard apple, while caffeic acid was the main free phenolic acid in jackfruit, salak and starfruit.

Originality/value

The paper demonstrates that the physiochemical characteristics of the 11 tropical fruits varied markedly, which is responsible for the differential flavour and stability. The findings are useful for epidemiological research and predicting the degree of ripeness, stability and post‐harvest processing required for these fruits.

Details

Nutrition & Food Science, vol. 43 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 3 June 2019

Melek Çol Ayvaz, Figen Aksu and Filiz Kır

Mushrooms have always been treasured and appreciated, thanks to their nutritional as well as medicinal properties. The purpose of this paper is to reveal these properties such as…

Abstract

Purpose

Mushrooms have always been treasured and appreciated, thanks to their nutritional as well as medicinal properties. The purpose of this paper is to reveal these properties such as antioxidant activities and enzyme inhibition potentials of three mushroom species from Ordu, Turkey. Furthermore, phenolic profiles which are believed to be source of these properties are investigated.

Design/methodology/approach

The assays followed to determine total phenolic, flavonoid and antioxidant contents, antioxidative and enzyme inhibition activities are spectrophotometric methods. Phenolic profiles of mushroom samples were investigated by using the HPLC system.

Findings

The highest phenolic content was found for Lactarius deliciosus. Pyrogallol was the major phenolics in all three samples. Total phenolic content values supported that finding. But, total flavonoid content was the maximum for Cantharellus cibarius. The magnitude of the antioxidant activities revealed by the different tests varied between species. Furthermore, inhibition potential degrees on acetylcholinesterase, butrylcholinesterase, tyrosinase and urease activities were worth mentioning. Lactarius pyrogalus had anti-tyrosinase activity with a 26.229 percent inhibition rate. IC50 values for urease inhibition effect of mushroom samples were in the range of 0.37–0.90 mg/mL.

Originality/value

Enzyme inhibitory potentials for L. pyrogalus was revealed first time. On the other hand, studies on anti-tyrosinase activity of mushrooms are very rare, while almost no studies have been conducted on anti-urease activity. So, the results of present study are very valuable. Thus, the obtained data not only increase the ecological importance of the region but also provide significant contributions to the literature in terms of new sources rich in antioxidants.

Details

British Food Journal, vol. 121 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 November 2018

Rita Mansour

The purpose of this paper was to determine and compare nutritional composition of different parts of citrus fruits, namely, Citrus aurantium (peel: albedo, flavedo and pulp…

Abstract

Purpose

The purpose of this paper was to determine and compare nutritional composition of different parts of citrus fruits, namely, Citrus aurantium (peel: albedo, flavedo and pulp: juice, pomace) . This study was conducted through three stages of fruit maturity (green, yellow and orange). Total polyphenols, flavonoids, β-carotene, total chlorophyll, ascorbic acid, acidity, total soluble solid and the minerals (Ca, Mg, Zn, Na, K, Fe, Mn Cu) were evaluated. Moreover, the relationship between the total polyphenol, flavonoids and the antioxidant activity was determined.

Design/methodology/approach

Total polyphenols were determined by the Folin-Ciocalteu method. Flavonoids were assessed by the aluminum chloride colorimetric method. Ca, Mg, Zn, Fe, Mn and Cu were measured using an atomic absorption spectrophotometer. K and Na contents were determined by using a flame photometer. Other nutritional composition was determined by volumetric method.

Findings

The result showed that the concentrations of antioxidants, total polyphenols, flavonoids, vitamin C, total chlorophyll, total acidity and antioxidant activity (DPPH%) decreased during the maturity of fruit while the value of pH and β-carotene increases. In addition, the concentrations of the most minerals decreased through the maturation of fruit except Na. Anova statistical analysis of all the studied chemical variables was shown significant differences between all the samples. The pH, total soluble solids, β-caroteniod: orange juice had the highest average while green juice had the lowest. Ascorbic acid, total acidity, total chlorophyll: green juice had the highest average while orange juice has the lowest. Total phenol, K, Mg, Fe, Cu, Mn: green flavedo had the highest average while orange juice had the lowest. Flavonoid, antioxidant activity (DPPH%), Ca, Zn: green albedo had the highest average while orange juice had the lowest. Na: orange flavedo had the highest average while green juice had the lowest. The correlations between total polyphenol, flavonoid and antioxidant capacity were significantly higher (R = 0.935 and 0.960, respectively).

Originality/value

The stage of maturity affects nutritional composition in Citrus aurantium fruits (C. aurantium) peel and pulp, where some minerals of composition increased and others decreased, according to the results. This is the first study on comparing the nutritional composition of pulp: juice, pomace and peel: albedo, flavedo of Citrus aurantium L. during maturity in Syria, and it was also not found in previous works.

Details

Nutrition & Food Science, vol. 49 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 10 July 2020

Vinti Singh, Jyotsana Singh, Radha Kushwaha, Monika Singh, Sandeep Kumar and Awadhesh Kumar Rai

Flowers and fruits of Madhuca longifolia (Koenig) (mahua) tree are edible and used as traditional Indian medicines. The physicochemical properties of different parts of mahua are…

Abstract

Purpose

Flowers and fruits of Madhuca longifolia (Koenig) (mahua) tree are edible and used as traditional Indian medicines. The physicochemical properties of different parts of mahua are investigated. This study aims to estimate the different mineral contents, polyphenols compounds and antioxidant activities by 2,2-diphenyl-1-picrylhydrazyl inhibition, reducing power, free radical scavenging activity using 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power assays of mahua flower, ripe and unripe fruit.

Design/methodology/approach

Flavonoids were identified and quantified in yellow flowers and fruits of M. longifolia tree by high-performance liquid chromatography with diode array detector. Low molecular weight carbohydrates were determined by the ICBio scan, a specific method for determining of carbohydrates. Mineral content is determined by laser-induced breakdown spectroscopy (LIBS) and atomic absorption spectroscopy. Physicochemical, nutritional and mineral properties of mahua flower, ripe and unripe fruit were investigated by the statistical approach of principal component analysis (PCA).

Findings

Ascorbic acid, gallic acid (GA), quercetin and myrcetin were the phenolic compounds identified and quantified in mahua flower and fruit extracts. Sugar profiling of mahua flowers and fruits confirmed the presence of inositol, sorbitol, mannitol, dextrose, fructose, sucrose, raffinose and maltose. The mineral content of Na, K, Mg and Ca was present in quite a good amount in all samples. Total phenolic content (TPC) was significantly high in mahua flower (25.3 ± 1.0 mg GA equivalent/g FW) followed by mahua unripe (15.8 ± 1.0 mg GA equivalent/g FW) and ripe fruit (14.3 ± 1.0 mg GA equivalent/g FW) at p = 5%. In contrast, total flavonoid contents (TFCs) were highest in ripe fruit, then mahua flower and unripe fruit. Positive correlations were predicted by PCA for mahua flower with TPC, antioxidant activity assays and minerals except for Na; ripe fruit with TFC and Na; and unripe fruit with maltose and sorbitol.

Originality/value

This study demonstrates the application of LIBS for the determination of elements present in the mahua flowers and fruits and reveals that mahua can be a good source of nutrients. Sugar profiling of mahua flower showed that it is a rich source of reducing and non-reducing sugar, proving that mahua flower juice can be used as a natural sweetener in the development of different food products, namely, biscuits, cookies, cake, jam, jelly, juice and squash.

Details

Nutrition & Food Science , vol. 51 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 25 October 2021

Deepika Kathuria, Anju K. Dhiman, Surekha Attri and Manish Kumar

Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as…

Abstract

Purpose

Soybean is potentially a rich source of protein and lipids along with isoflavone. However, the use of soybean is limited due to presence of anti-nutritional factors such as trypsin inhibitor, phytic acid, etc. The present study aimed at evaluation of Harit soya seeds of different treatments such as soaking, dehulling, germination, soaking+roasting and roasting in order to enhance its quality.

Design/methodology/approach

Harit soya seeds were utilized were soaked overnight and subjected for dehulling, germination for 3 days as well as roasting followed by drying to obtain fine powder for quality evaluation.

Findings

Dehulling and germination produce significant (p < 0.01) increase in protein, crude fiber, total chlorophyll, ascorbic acid, total phenolics, flavonoids and isoflavones while fat was decreased non-significantly. The highest value of 12.4 mg/100g, 5.3 mgGAE/g and 6.6 mg/g for ascorbic acid, total phenolics and isoflavones was found in germinated seeds. Also, the effect of soaking, roasting and their combination lead to significant decrease in the functional properties of the seeds. Anti-nutritional factors were significantly (p < 0.01) reduced in all forms of treated seeds while pepsin and trysin digestibility was enhanced during soaking, dehulling and germination with maximum value of 72.6 and 25.8%, respectively in germinated seeds.

Originality/value

Improvement in quality of evergreen variety of soybean using cost effective traditional methods

Details

Nutrition & Food Science , vol. 52 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 27 March 2009

Amin Ismail, Ngee‐Wen Tiong, Seok‐Tyug Tan and Azrina Azlan

The purpose of this paper is to determine the antioxidant properties (capacity and component) of four non‐leafy vegetables. The correlation between the antioxidant capacity and…

799

Abstract

Purpose

The purpose of this paper is to determine the antioxidant properties (capacity and component) of four non‐leafy vegetables. The correlation between the antioxidant capacity and its components of the studied vegetables was also assessed.

Design/methodology/approach

Winged beans, also known as four‐angled bean (Psophocarpus tetragonolobus), French bean (Phaseolus vulgaris), string bean (Vigna sinensis) and snow pea (Pisum sativum) were selected as samples from among the common non‐leafy vegetables consumed by Malaysians. These fresh vegetables were lyophilised and ground and their ethanolic extracts were prepared for antioxidant capacity assays and total phenolic, β‐carotene and ascorbic acid contents.

Findings

Among the vegetables, string beans showed the highest antioxidant capacity compared to the other vegetables studied (p < 0.05). The total phenolic, ascorbic acid and β‐carotene contents of snow peas were significantly higher (p < 0.05) than the other vegetables. There was a significant positive correlation between scavenging activity and antioxidant components studied. On the other hand, a negative correlation was found between antioxidant activity and its components of the studied vegetables.

Originality/value

Previous reports have indicated that vegetables contain high levels of antioxidants. However, data on antioxidant capacity of these non‐leafy vegetables are still lacking. This research paper shows the non‐leafy vegetables studied is a promising source of antioxidants with good antioxidant capacity. Beside that, along with the studied antioxidant components, other compounds in these vegetables could also contribute to their antioxidant capacity.

Details

Nutrition & Food Science, vol. 39 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 4 April 2023

Eunmi Koh and Kyung Hwa Hong

The purpose of this study was to develop an environment-friendly finishing process for coloring and functionalizing fabrics using the extracts from aronia fruit (AF) and/or aronia…

Abstract

Purpose

The purpose of this study was to develop an environment-friendly finishing process for coloring and functionalizing fabrics using the extracts from aronia fruit (AF) and/or aronia leaf (AL).

Design/methodology/approach

Coloring and functional compounds were extracted from both AF and AL to prepare dyeing and finishing agents for textiles. The bioactive compounds were identified, and their concentrations were determined by spectrophotometry and high-performance liquid chromatography. The extracts were then used to dye and finish natural fibers. The cotton and wool fabrics treated with AF, AL and a combination of AF + AL extracts were investigated in terms of coloring properties and functionalities, specifically antioxidant capacity and antibacterial property.

Findings

According to the obtained results, AF extracts contained significant amounts of anthocyanins and phenols while AL extracts contained higher amounts of phenols with very low levels of anthocyanins. It was successfully demonstrated that the AF and AL extracts can be used to dye fabrics with good color properties. Moreover, textiles treated with aronia extracts inhibited the growth of gram-negative and gram-positive bacteria and exhibited antioxidant properties.

Originality/value

AF extract showed superior coloring and functional properties compared to AL extract. However, the treatment solution containing both AF and AL extracts demonstrated significant synergic effects on the antibacterial and antioxidant properties of the treated fabrics.

Details

International Journal of Clothing Science and Technology, vol. 35 no. 3
Type: Research Article
ISSN: 0955-6222

Keywords

Open Access
Article
Publication date: 11 February 2022

Folasade Olabimpe Adeboyejo, Olaide Ruth Aderibigbe, Fehintola Oluwatosin Ojo and Steven Akintomide Fagbemi

Several factors may play critical roles in alterations to product quality during storage of hog plum juice. This study aims to evaluate variations to physicochemical, antioxidant…

1136

Abstract

Purpose

Several factors may play critical roles in alterations to product quality during storage of hog plum juice. This study aims to evaluate variations to physicochemical, antioxidant, anti-nutritional properties and microbial stability of hog plum juice during storage.

Design/methodology/approach

Juice was produced from hog plum fruits and stored for eight weeks at refrigerated and ambient conditions. Physicochemical, antioxidant properties, antinutritional factors and microbial properties of juices were determined using standard procedures

Findings

Degradation of ascorbic acid was higher in juices stored at ambient conditions (64.4%) compared to those stored by refrigeration (44.4%). Trends were similar for total phenolic, total flavonoid and total carotenoid contents. Total phenolic, total carotenoid and lycopene contents of fresh juice were 3.9 mg GAE/mL, 4.0 mg/mL and 1.3 mg/mL, which were not significantly different (at p = 0.08, 0.07 and 0.08, respectively) from the values at two weeks of storage at refrigerated conditions (3.9 mg GAE/mL, 3.9 mg/mL and 1.3 mg/mL). A sharp decrease of more than 40% (p = 0.02) in lycopene was recorded after four weeks, irrespective of storage temperature. Pasteurized hog plum juice showed no microbial growth until after four weeks of refrigerated storage when 1 CFU/mL each of bacterial and fungal growth were recorded. The juices, however, showed higher susceptibility to fungal growth as storage period increased.

Research limitations/implications

Other variables not considered in this study such as nature of packaging materials may have significantly contributed to the observed data set. Further studies may, therefore, widen the scope of discussion to evaluate the associated relationship of these variables. Hog plum juice retained a considerable amount of bioactive components during refrigerated storage, which makes it a viable nutraceutical drink with industrial potentials and possible positive health implications for consumers.

Practical implications

This study provides new information that support the possible classification and use of hog plum juice as a safe functional beverage for human consumption.

Originality/value

Although the effect of storage temperature was significant in most of the properties studied, storage duration seems to have a greater influence on the stability of quality parameters during the storage of hog plum juice.

Details

Nutrition & Food Science , vol. 52 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 26 June 2019

Paula Nogueira Curi, Francielly Corrêa Albergaria, Rafael Pio, Maria Cecília Evangelista Vasconcelos Schiassi, Bruna de Sousa Tavares and Vanessa Rios de Souza

The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these…

Abstract

Purpose

The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions.

Design/methodology/approach

The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed.

Findings

With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing.

Originality/value

This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

Details

British Food Journal, vol. 121 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

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