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The quality attributes of a set-type yogurt fortified with different levels (0%, 2%, and 4%) of white radish powder (WRP) during cold storage were evaluated. WRP contains high total phenolic content (TPC, 276.8 mg GAE/100 g) and fiber (11.8%) and possessed high DPPH scavenging activity (63.35% inhibition). WRP increased the ash, fiber, TPC, DPPH scavenging activity, viscosity, acidity, water holding capacity (WHC), a*, b*, cohesiveness, springiness, and storage modulus (G´) and reduced the pH, total solids, syneresis, hardness, adhesiveness, protein, fat, L*, thiobarbituric acid (TBARS), gumminess, color, flavor, taste, smoothness, sourness, and general acceptability of yogurt. The pH, viscosity, WHC, hardness, gumminess, adhesiveness, TPC, DPPH scavenging activity, and sensory characteristics were reduced, whereas syneresis, acidity, a*, b*, G´, TBARS were augmented in all yogurt during storage with WRP-yogurt showed less changes indicating high storage stability of WRP-yogurt. Conclusively, WRP improved the quality attributes and storage stability of a set-type yogurt. [ABSTRACT FROM AUTHOR]

The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of refrigerated storage, were explored. GTF-DG contained high phenolics and flavonoid contents and, therefore, displayed strong DPPH, radical ABTS, and ferric-reducing activity. The GTF-DG effectively stopped the development of bacterial strains at 100 g/disc. The burgers' pH did not change significantly after the addition of GTF-DG. The burger's antioxidant content and activity increased when GTF-DG was added at 4 and 6%, resulting in a significant decrease in microbial spoilage and lipid oxidation throughout the storage. GTF-DG caused a significant (p ≤.05) improvement in burger cooking parameters. Burgers with 4% and 6% GTF-DG had higher sensory acceptance (p ≤.05) than other treatments. In conclusion, burgers' shelf life can be improved by the bioactive components in GTF-DG. [ABSTRACT FROM AUTHOR]

In the current study, we examined the effects of boiling cauliflower in a pressure cooker, conventional boiling, conventional heating, and microwave heating on the chemical components, total phenol, flavonoids, antioxidant capacity (DPPH test), phenolic compounds, and mineral contents of cauliflower florets to reveal the differences between these cooking methods. Cauliflower is generally consumed either boiled or cooked in dry heat. In this study, different boiling and dry heat cooking methods were tried to reveal the changes in phytochemical composition and protein and mineral contents of cauliflower florets. Depending on the cooking methods of the cauliflower florets, the total phenolic and flavonoid contents of the cauliflower florets were determined to be between 273.72 (conventional heating) and 731.01 mg GAE/100 g (microwave heating) and 142.02 (conventional heating) and 797.10 mg/100 g (conventional boiling), respectively. The antioxidant capacity results of cauliflowers were found to be between 8.30 (conventional heating) and 33.69 mmol/kg (fresh). Statistically significant differences were detected in the moisture, total phenol, total flavonoid, and antioxidant activity values of cauliflower depending on the cooking techniques applied (p < 0.05). The gallic acid and 3,4-dihydroxybenzoic acid values of fresh and cooked cauliflowers were identified to be between 10.93 (microwave heating) and 194.79 mg/100 g (boiling in pressure cooker) and 17.58 (conventional heating) and 145.80 mg/100 g (boiling in pressure cooker), respectively. In general, the lowest amounts of phenolic compounds were defined in cauliflower samples boiled with a conventional heating system, followed by cauliflower samples cooked with the microwave heating method. Considering the component amounts as a result of cooking, the highest phenolic component amounts were specified in the cauliflower sample cooked by boiling in a pressure cooker. The protein quantities of fresh and cooked cauliflowers were determined to be between 16.11 (fresh) and 19.79% (microwave heating). The K and S contents of fresh cauliflowers and cauliflowers cooked with different blanching methods were specified to be between 19,647.62 (conventional boiling) and 35,130.01 mg/kg (conventional heating) and 3196.54 (boiling in pressure cooker) and 5105.65 mg/kg (microwave heating), respectively. The K, Mg, S, Fe, Cu, Mn, and Zn results of cauliflowers cooked in an oven and microwave were higher than those cooked using the control and boiling methods. [ABSTRACT FROM AUTHOR]

Date (Phoenix dactylifera) seed is a potential source of natural antioxidants, and the use of innovative green and low temperature antioxidant recovery techniques (using CO2 as solvent) such as supercritical fluid (SFE) and subcritical (SubCO2) extractions can improve their yields and quality in the extracts. SFE, SubCO2 and Soxhlet techniques were employed to enrich antioxidants in extracts from Sukari (SKSE), Ambara (AMSE), Majdool (MJSE) and Sagai (SGSE) date seeds. Extract yields were evaluated and modelled for SFE extract using response surface methodology. Significantly higher (p < 0.05) phenolics (143.48–274.98 mg GAE/100 g), flavonoids (78.35–141.78 mg QE/100 g), anthocyanins (0.39–1.00 mg/100 g), and carotenoid (1.42–1.91 mg BCE/100 g) contents were detected in extracts obtained using SFE and SubCO2 methods. The evaluation of in vitro antioxidant properties showed that SFE and SubCO2 seed extracts demonstrated promising antioxidant (13.42–23.83 µg AAE/mL), antiradical (228.76–109.69 µg/mL DPPH IC50), ferric reducing antioxidant power (1.43–2.10 mmol TE/100 g) and ABTS cation scavenging (375.74-717.45 µmol TE/100 g) properties that were significantly higher than Soxhlet extracts. Both SFE and SubCO2 techniques can be effectively utilized as innovative and environmentally friendly alternatives to obtain high quality antioxidant rich extracts from date seed. These extracts may have potential functional and nutraceutical applications. [ABSTRACT FROM AUTHOR]

The bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of methanolic extracts of propolis collected from five locations in Turkey were examined. The total phenolics (TP) of propolis samples ranged from 79.17 to 174.51 mg GA/kg while the total flavonoids (TF) varied from 41.19 to 70.19 mg QE/kg; Muğla and Konya samples exhibited (p < 0.05) high TP and TF values, respectively. The antioxidant activity as DPPH varied between samples and was observed to be higher in the Muğla region than others, while as FRAP ranged from 1.17 to 3.74 µmol Fe (II)/g. HPLC analysis of phenolic compounds (PC) showed that pinocembrin was the major constituent, followed by pinobanksin. Analysis of fatty acids showed that eicosenoic acid was dominant in the Konia, Adana and Osmaniye samples, palmitic acid in the Erzurum sample, and cis-11, 14-eicosadienoic in the Muğla sample. All samples demonstrated varied inhibitory effects against gram-positive and gram-negative bacteria. [ABSTRACT FROM AUTHOR]

The antioxidant activity (1,1‐diphenyl‐2‐picrylhydrazyl (DPPH)) values varied between 9.71 (methanol:water, 60:40 v/v) and 13.30% (methanol:water, 50:50 v/v) and total phenol contents ranged between 12.43 (ethanol:water, 60:40 v/v) and 22.91 mg GAE/kg (methanol:water, 50:50 v/v). In general, pomelo fruit carpels (PFCs or the carpels with juicy vesicles) extracts obtained using methanol:water solutions exhibited higher antioxidant activities and total phenolic content in comparison with those obtained using ethanol:water solutions. Gallic acid, 3,4‐dihydroxybenzoic acid, (+)‐catechin, and 1,2‐dihydroxybenzene were the major phenolic compounds of PFC extract obtained by methanol:water and ethanol:water solutions at different concentrations. Gallic acid contents of PFC extract obtained by both solutions varied between 9.35 (methanol:water, 100:0 v/v) and 34.30 mg/kg (methanol:water, 50:50 v/v), whereas 3,4‐dihydroxybenzoic acid contents of those changed between 1.02 (ethanol:water, 80:20 v/v) and 8.70 mg/kg (methanol:water, 50:50 v/v). Overall, a combination of methanol and water at 1:1 ratio is optimal for extraction of bioactive compounds and antioxidant activity from PFCs. Practical applications: Pomelo is one of the major citrus plants. Polyphenolic compounds have demonstrated various health‐promoting effects. Fruits and vegetables are generally considered as healthy foods, and their consumption is crucial to disease prevention and in cases their treatment due to the occurrence of bioactive. Such bioactive compounds play vital roles toward health‐promoting properties of different fruits and vegetables, and hence, interest in investigation for different bioactive compounds, extraction procedures, and their biological properties is increasing. Pomelo fruit is a rich source of these bioactive compounds. The current study investigates the extraction of bioactive compounds from pomelo fruit carpel using organic solvents. [ABSTRACT FROM AUTHOR]