20 research outputs found
Effects of different drying methods on the antioxidant activities of leaves and berries of cayratia trifolia
This study aimed to assess the effects of fresh, thermal drying method (vacuum oven drying), and nonthermal drying method (freeze drying) on the antioxidant activities of leaves and berries of Cayratia trifolia using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-1-picrylhydrazyl radical scavenging capacity (DPPH) assays. The total phenolic content (TPC) and flavonoid content (TFC) of the leaves and berries of C. trifolia were also measured. Based on the results obtained, the TPC, TFC, and antioxidant activities of the leaves and berries were arranged in the following order: freeze-dried sample with methanol extraction > vacuum-dried sample with methanol extraction > freeze-dried sample with water extraction > vacuum-dried sample with water extraction > fresh sample with methanol extraction > fresh sample with water extraction. The results showed a significant difference (p<0.05) between the fresh and dried samples. In conclusion, freeze drying was found to be a good method for maintaining TPC, TFC, and antioxidant activities by FRAP and DPPH methods in the leaves and berries of C. trifolia
Enzymatic hydrolysis as an approach to produce alternative protein from cephalopods ink powder: A short review
Cephalopoda is a class of Mollusca that lives in marine environments, well-known as the
most distinctive features of their ink especially squid and cuttlefish species. The various
valuable constituents in their ink have been used over millennia for practical and
commercial purposes. The current world population of 7.6 billion is expected to reach 8.6
billion in 2030, 9.8 billion in 2050, and 11.2 billion in 2100. Thus, the amount of food, types
of food in demand, and their relative contribution to diets will all change
Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves
Effects of Different Cooking Methods on the Physico-Chemical and Quality Attributes of Eggplants
Two types of eggplants (Solanum melongena L.), Chinese Eggplant and Indian Eggplant were cooked at three different
cooking methods including frying, grilling and superheated steam (SHS). The objective of this research was to discover the effect of
different cooking methods on the quality attributes of eggplant in terms of the physico-chemical properties, antioxidant properties
and overall acceptability. The conditions for frying and grilling were set at 170°C for 7 minutes meanwhile; two parameters were
used in SHS including 170°C for 7 minutes and 220°C at 15 minutes as the optimum conditions. SHS gives highest results in terms of
physicochemical properties and antioxidant properties but frying methods gain high scores for the overall acceptability. Based on the
results it can be concluded that even though SHS gives healthier and better results of the eggplant, but, texture, taste and aroma will
influence on the acceptability of the final food products
Preliminary screening on wound healing potential of Ocimum tenuiflorum l. using in vitro assays
Total phenolic content and ferric reducing antioxidant power of the leaves and fruits of Garcinia atrovirdis and Cynometra cauliflora
Abstract In this study, two types of plants materials were used namely Garcinia atrovirdis and Cynometra cauliflora to determine the proximate composition, mineral content and antioxidant activities. Total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) assay had been used to determine antioxidant activity in both samples. The moisture, ash, fiber, fat, protein and carbohydrate content in both samples were determined by using Association of Official Analytical Chemists (AOAC) methods. Mineral content in the sample was determined using Atomic absorption spectrophotpmetry (AAS). The results showed higher TPC and FRAP values in Cynometra cauliflora compared to Garcinia atrovirdis. Methanol extractions gave higher TPC and FRAP values compared to water extraction. The results obtained indicated that both samples have the potential to be as a source of natural antioxidants. Further study should be conducted to explore the benefits of underutilized fruits not only in antioxidant activity but other usages as well