Search

In this study the antioxidant capacity and content of polyphenolic compounds in the fruit of Banana Passion Fruit (Passiflora mollisima Baley) before and after spray drying was evaluated. The high water content makes horticultural foods highly perishable and limited shelf life. Drying methods ensure microbiological stability of the fruit, although they may induce nutraceutical losses in the final product due to high temperatures used. The results revealed preservation of the antioxidant capacity determined by the spectrophotometric ABTS and DPPH techniques and by fluorescence ORAC assay, obtaining 77.3, 84.2 and 82.1 % respectively. The results suggest that the spray-drying is a suitable technique for dehydration of Banana Passion Fruit (Passiflora mollisima baley) and may be useful for other food matrices. [ABSTRACT FROM AUTHOR]

The primary objective of this research study is to assess retention of antioxidant metabolites, antioxidant activity, and cup profile of cold coffee drinks prepared using five different methods: Toddy, Cold Tower, Mizudashi, Cold Brew, and Fretta. UV-Visible spectrophotometry and high efficiency liquid chromatography are applied to quantify antioxidants and antioxidant activity. The results show that the preparation method that registered the highest antioxidant retention is Cold Tower, followed by the Toddy and Cold Brew preparations. The highest content of hydroxycinnamic acids is obtained with Mizudashi, Cold Brew, and Toddy. Antioxidant capacity is proportional to antioxidant compound retention. The preparation methods with the highest global impression are Toddy and Mizudashi. The most predominant hydroxycinnamic acid is chlorogenic acid. In conclusion, the Cold Tower, Toddy, and Cold Brew coffee preparation methods are recommended for their positive acceptance, retention, and antioxidant expression, resulting in a well-balanced refreshing drink with sensory quality and functionality. [ABSTRACT FROM AUTHOR]

In this study, the retention of antioxidant metabolites, their antioxidant activity and the cup profile of roasted samples at different times at the same temperature and power of the toaster were determined. Roasting is a process of physicochemical transformation applied to coffee beans in order to enhance their sensory and nutraceutical qualities. The sensory profile of roasted samples between 5.5 and 6.5 min reached the qualification of an excelso pattern when evaluating 7 sensorial attributes, in addition, of having a high retention of antioxidant compounds (total phenols, flavonoids and condensed tannins) and an important antioxidant capacity. Consequently, it was shown that coffees referred to as medium roast have optimal sensory attributes combined with highlighted nutraceutical properties. [ABSTRACT FROM AUTHOR]

The antioxidant properties and physicochemical composition of 21 genotypes of diploid potato (Solanum tuberosum Phureja Group) were studied. The content of moisture, ash, proteins, starch, total and reducing sugars, antioxidant activity (ABTS and FRAP), total phenols and vitamin C were determined. The physicochemical analysis showed significant genotypic variations in raw sample. Humidity between 72.06% - 77.07%; Ash 0.96% - 2.56%; Proteins 6.95% - 11.38% DB; Starch 14.44% - 22.4%; Total sugars WB 16,38%-23,67% and reducing sugars WB 0,88%-3,8%. The antioxidant profile showed genotypic differences. ABTS between 4408 - 12543 (raw) and 6644 to 14492 (cooked) µmol Trolox / 100g DB. FRAP from 76.4 to 203.2 (raw) and from 121.6 to 324.8 (cooked) ascorbic acid / 100 g DB. The phenols in cooked samples were higher than in crude (245.2-524.8 and 161.6 - 442.7 mg gallic acid/100 g BS, respectively, vitamin C decreased from 33.07% to 68.8% after cooking. [ABSTRACT FROM AUTHOR]

The compositional change of roasted and ground coffee in terms of the concentration of antioxidants and their antioxidant capacity due to their storage in oak barrels used in the aging of rum has been studied. The sensorial profile of the aged samples was similar to the untreated coffee, emphasizing the aroma, fragrance and overall impression of these samples. The increase in the concentration of total phenols, flavonoids, chlorogenic acid and the capacity of absorption of oxygen radicals was registered in the samples subjected to the aging process in oak barrels. The aging process in oak increased the concentration of antioxidant metabolites and the oxygen radical absorption capacity. Additionally, it gave the coffee obtained a good cup profile and nutraceutical properties, which makes it a recommended product for mass consumption. [ABSTRACT FROM AUTHOR]

The present study investigated the anthocyanins and total polyphenols contents. Nalca (Gunnera tinctoria) is a plant of recognized importance in southern Chile, since it has an edible petiole which provides incomes to rural groups that are engaged in their commercialization. Nevertheless, no background exists about his secondary metabolites. The antioxidant capacity was determined by DPPH method, and its biological activity was evaluated against Cladophialophora and Cryptococcus laurentii. The results indicated that the Nalca petiole has high crude fiber content (11.57%). Also, it presented a high concentration of total polyphenols (7291.1 ± 224 mg GAE/100 g dry weight) and a high antioxidant capacity ((105735 ± 3008.14 μmoles TEAC/100 g dry weight). On the other hand, the extract showed a fungicide effect against the microorganisms assayed. The results suggest that Nalca is promissory source of bioactive compounds and a potential fungicide alternative in development. [ABSTRACT FROM AUTHOR]

In this study, the physicochemical, probiotic and antioxidant properties in time, of yogurt prepared with Colombian berry syrup (Vaccinium meridionale Swartz) at two concentrations (15 and 20 % of fruit).The physicochemical changes experienced by the product during storage were the pH decrease, increasing acidity values and decreased sucrose concentration. The results of the probiotic stability for all samples revealed that the concentration of 106 CFU/mL is stable for the first 16 days of storage as recommended by the standards for the description of probiotic products. The results of antioxidant activity, of total phenols content and of anthocyanins, revealed an increase of these between the first 8 and 12 days of storage and after that a decline of these characteristics. It is concluded that the product can be considered as a nutraceutical food. [ABSTRACT FROM AUTHOR]

In this study the effects of fetal calf serum (FCS), bovine serum albumin (BSA), and the antioxidants alpha tocopherol (AT) and ascorbic acid (AA), on the production of reactive oxygen species (ROS) in culture media, in vitro matured (IVM) bovine oocytes and the rate of embryo development were evaluated. The culture conditions were as follows: incubation at 38.5°C, with 5%CO2 and 95% of humidity. The results showed higher production of ROS in culture media supplemented with FCS (p<0.05), while ROS production was similar in culture media containing BSA and FBS-BSA (p>0.05).AA and AT showed antioxidant effect on culture media containing serum and in success rate of IVM oocytes, but AA only improved the developmental competence of oocytes. This result provides evidence on the importance of reducing ROS production during IVM for improvement of in vitro bovine embryo production. [ABSTRACT FROM AUTHOR]

The content of polyphenol compounds such as total phenols, total flavonoids, condensed tannins and phenolic acids of the sour guava fruits (Psidium araca) was determined. These compounds determine the antioxidant capacity, property that expresses the facility for scavenging reactive oxygen species as nutraceutical value of the specie. The antioxidant activity of sour guava was determined by different methods such as DPPH, ABTS, FRAP and ORAC. The results are comparable with those found for common guava (Psidium guajava) and higher than those reported for common fruits such as pineapple, watermelon, passion fruit and melon. In conclusion, sour guava is a fruit with antioxidant potential, which can be handled by various technological methods to get high added-value products. [ABSTRACT FROM AUTHOR]

In this work, the antioxidant activity of essential oils obtained from eucalyptus seed in the Cesar Department (Colombia) was evaluated. The extraction yields of essential oils varied between 0.59-1.24%. The chemical composition of essential oils from the eucalyptus leaves (tereticornis and camaldulensis) was evaluated by Gas Chromatography-Mass Spectrometry (GC-MS). The main components of the essential oils were eucalyptol (41-50%), α-pinene (7-13%), α-terpineol (3-7%) and β-pinene (2-4%). The antioxidant activity was determined by the techniques of Total Phenols (600-950 mg / L), FRAP (600-2500 mg / L), DPPH (440-600 μmol / L) and ORAC (60000-120000 μmol/L). [ABSTRACT FROM AUTHOR]