Bioactive Components and Quality Assessment of Jamun (&lt;I&gt;Syzygium cumini&lt;/I&gt; L.) Powder Supplemented &lt;I&gt;Chapatti&lt;/I&gt;

Kapoor, Swati; Ranote, P. S.; Sharma, Satyawati

doi:10.17485/ijst/2015/v8i4/60440

Cited by 9 publications

(9 citation statements)

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“…Similarly, 7.5% BCF supplemented crumb portion of bread had highest antioxidant activity (72.48%) followed by decreasing BCF supplementation and control. Similar results were obtained by other studies for rocket used in bread (Jdir et al, 2017), black carrot flour added sponge cake (Song et al, 2016), jamun enriched flat bread (Kapoor et al, 2015) and black carrot fiber incorporated cookies (Turksoy et al, 2011). In the present study, the bread supplemented with BCF increased the antioxidant potential due to incorporation of phenolic compounds.…”

Section: Antioxidant Activitysupporting

confidence: 88%

Si̇yah Havuç (Daucus Carota Ssp. Sativus Var. Atrorubens Alef) Li̇fi̇ İle Zengi̇nleşti̇ri̇lmi̇ş Ekmeği̇n Kali̇te Ve Anti̇oksi̇dan Özelli̇kleri̇

Pekmez

Yilmaz

2020

Gıda

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The objectives of this study were to determine the quality and antioxidant properties of bread fortified with black carrot fiber (BCF) at five levels (0, 1.0, 2.5, 5.0 and 7.5% (w/w)). In order to determine the effects of BCF fortification on the properties of bread, the total phenolic content (TPC), antioxidant activity (AA), color, physical and sensorial characteristics were examined. TPC and AA of the bread incorporated by BCF increased regularly with increasing percentages of BCF. The physical properties, diameter, thickness and spread ratio of bread samples supplemented with 1.0 to 7.5% BCF were not significantly different from the control sample (P>0.05). According to the sensory evaluation, the bread containing 1.0 and 2.5% BCF were found to be the most acceptable. The results showed that the BCF fortification of bread is an alternative way to provide more attractive apperance and increase the phenolic content for a healthy diet.

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Section: Antioxidant Activitysupporting

confidence: 88%

Si̇yah Havuç (Daucus Carota Ssp. Sativus Var. Atrorubens Alef) Li̇fi̇ İle Zengi̇nleşti̇ri̇lmi̇ş Ekmeği̇n Kali̇te Ve Anti̇oksi̇dan Özelli̇kleri̇

Pekmez

Yilmaz

2020

Gıda

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“…It seems that a lot of phenolics were lost due to pyrolysis during the bread baking process. Baking process has been shown to reduce some of the constituents during bread manufacture (Kapoor et al 2015b). In case of bread made with 1% of the SD, OD and FD amla powders, the TEAC values were found to deviate from the original values by -4.4% (decrease), -12.7% (decrease) and 9.4% (increase) in the finished bread, respectively.…”

Section: Vitamin C Tpc and Teac Analysismentioning

confidence: 99%

Development of a functional food (pan bread) using amla fruit powder

2019

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The amla fruit powders were analyzed for ascorbic acid, sugars, pectin, total phenolics (TPC), and total antioxidant activities (TEAC). Fresh amla was found to have 6644.305 mg/100 g ascorbic acid with sun-dried, oven-dried and freeze-dried having 748.427 mg/100 g, 641.364 mg/100 g, 791.233 mg/100 g, respectively. There were no significant differences for the TPC values which ranged from 113.1 for oven-dried (OD), 128.7 for sun-dried (SD), 161.2 mg for freeze-dried (FD) and 1410.5 GAE/g for fresh amla pulp (FA). The TEAC values ranged from 6.6 for OD, 6.8 for FD, 7.6 for SD and 116.4 mM/g for FA. The FD amla fruit powder had the highest total sugars (36.94%, db). The specific loaf volume of bread improved significantly (from 3.54 to 3.79 cc/g) as the level of SD or OD amla powder addition was raised to 0.25% but then decreased at higher level of addition (3.41 cc/g). However, in case of FD amla powder, the bread volume increased up to the addition level of 0.50% (4.09) then decreased slightly (3.95 cc/g) but was still significantly higher the SD and OD amla powders. Similarly, the TPC (from 0.32 to 1.16 mg GAE/g, db), TEAC (0.06-0.14 mM/g, db) and vitamin C (3.80-31.98 mg/100 g, db) contents also improved significantly as the level of amla powders were increased to 1%. The supplemented breads were well-accepted by the consumers. It can be concluded that amla supplemented pan bread with its superior nutritional and sensory qualities can be a possibility to improve consumer nutrition.

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“…TPC was estimated by the Folin-Ciocalteu method (spectrophotometric method). During the process, phosphotungstic acid is reduced into phosphotungstic blue, increasing its absorbance due to the higher amount of aromatic phenolic groups (Kapoor, Ranote, & Sharma, 2015). Then, 50 μl of jamun pulp extract was mixed with 250 μl Folin reagent and subsequently, after 4 min, 750 μl of sodium carbonate solution (7.5%, wt/vol) was added to the extract mixture.…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Deep eutectic solvent‐based microwave‐assisted extraction of phytochemical compounds from black jamun pulp

Sharma

Dash

2021

J Food Process Engineering

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Microwave-assisted extraction of black jamun fruit pulp was conducted under different processing conditions and the phytochemical compounds of the extract were accessed. The extraction method was modeled by an artificial neural network (ANN) by varying microwave power, extraction time, liquid-solid ratio, and water percentage in deep eutectic solvent (DES) in the range of 200-400 W, 240-300 s, 20-50 ml g À1 , and 10-40%, respectively. The ANN result showed that microwave power had the highest effect on total phenolic content (TPC) followed by microwave heating duration, water contents in DES, and the solid-to-liquid ratio. The water content in DES significantly affected the yield of TPC and TAC and had a positive effect on both the responses. The optimum values obtained from the integrated ANN and genetic algorithm (ANN-GA) approach for TPC and total anthocyanin content (TAC) were 44.483 mg gallic acid equivalent (GAE) g À1 and 9.682 mg C3G g À1 , respectively.The optimum values were attained at a microwave power of 400 W, the water content in DES of 40%, the liquid-solid ratio of 48 ml g À1 , and extraction time of 240 s.Integrated ANN-GA modeling of extraction is vital for selecting the correct extraction method and the industrial scale-up of the technique. Practical ApplicationsThe research uses a hybrid artificial neural network and genetic algorithm approach to obtain the optimum condition for the extraction of black jamun pulp. The application of deep eutectic solvents (DES) in bioactive compound extraction is an innovative approach for reducing pollution, lowering costs, and enhancing extraction efficiency.The water content of the DES had a positive impact on total phenolic content and anthocyanin content yield. Therefore, the suggested optimization of the extraction process by applying DES would provide increased extract yield within a shorter extraction time with lesser solvents consumption. The anthocyanin compounds extracted can be used in various industries, including food, pharmaceuticals, and chemicals. | INTRODUCTIONBlack jamun fruit is a tropical fruit under the family of Myrtaceae scientifically recognized as Syzygium cumini and commonly named Jamun, Jambolan, or Indian blackberry. Black jamun fruits are deep purple blackish color fruit at matured stage containing a fleshy pink color pulp (Benherlal & Arumughan, 2007). Many products are prepared from Jamun fruit, such as juice, wine, jams, osmotic dried fruit, and spray-dried powder (Sharma & Dash, 2019). Jamun contains five anthocyanins, including cyanidin, delphinidin, malvidin, peonidin-mono, and diglucosides, and petunidin that impart purple color. The fruit has antidiabetics, antibacterial and antifungal, antiproliferative, and proapoptotic effects counter to various diseases

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Bioactive Components and Quality Assessment of Jamun (<I>Syzygium cumini</I> L.) Powder Supplemented <I>Chapatti</I>

Cited by 9 publications

References 0 publications

Si̇yah Havuç (Daucus Carota Ssp. Sativus Var. Atrorubens Alef) Li̇fi̇ İle Zengi̇nleşti̇ri̇lmi̇ş Ekmeği̇n Kali̇te Ve Anti̇oksi̇dan Özelli̇kleri̇

Si̇yah Havuç (Daucus Carota Ssp. Sativus Var. Atrorubens Alef) Li̇fi̇ İle Zengi̇nleşti̇ri̇lmi̇ş Ekmeği̇n Kali̇te Ve Anti̇oksi̇dan Özelli̇kleri̇

Development of a functional food (pan bread) using amla fruit powder

Deep eutectic solvent‐based microwave‐assisted extraction of phytochemical compounds from black jamun pulp

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