Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

Chumyam, Athiwat; Whangchai, Kanda; Jungklang, Jarunee; Faiyue, Bualuang; Saengnil, Kobkiat

doi:10.2306/scienceasia1513-1874.2013.39.246

Cited by 65 publications

(49 citation statements)

References 23 publications

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“…The DPPH activity also has a positive correlation with the total phenolic content (R 2 = 0.98) after heating of syrup and suggests that increasing amounts of phenolic compounds directly enhanced radical scavenging capacity. Similar interaction between total phenolic content and DPPH activity was also reported (Chumyam et al 2013).…”

Section: Total Phenol Content and Hydroxyl Methyl Furfuralsupporting

confidence: 85%

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Selection and Characterization of Sugar Syrups for Preparation of Nut Brittle (Chikki)

2016

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The effect of incorporating different sugar syrups formulation by varying amount of jaggery (80-120 g) with other ingredients (30 g corn syrup, 100 g sugar, 2.5 g butter and 0.2 g NaHCO 3 ) was studied. The syrup prepared in the ratio of 1:1:0.3 for sugar, jaggery syrup (jaggery ? water) and corn syrup along with 2.5 g of butter and 0.2 g of sodium bicarbonate per 100 g of syrup achieved highest sensory score, when incorporated in nut brittle. Syrup was evaluated for total phenol content, antioxidant activity and hydroxyl methyl furfural at different interval of times (0-12 min) at 140°C temperature. Hydroxyl methyl furfural was increased with the increase in time. All the syrups showed a decrease in apparent viscosity with respect to shearing time at a fix rpm with constant temperature. The colour parameters, L*, a*, b* and DE, were adjusted to zero-and first-order models at different temperatures. The results revealed that first-order model was better as compared to the zero-order model in predicting colour a*, b* and DE values.

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Section: Total Phenol Content and Hydroxyl Methyl Furfuralsupporting

confidence: 85%

“…The increase in phenolic content with respect to heating time may be attributed to increase in Maillard reaction with heating time (Chumyam et al 2013). Free radical scavenging activity of syrup ranged from 62.3 to 76.1 %.…”

Section: Total Phenol Content and Hydroxyl Methyl Furfuralmentioning

confidence: 96%

Selection and Characterization of Sugar Syrups for Preparation of Nut Brittle (Chikki)

2016

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“…Then 7.5% Na 2 CO 3 was added to the mixture and incubated for 2h in dark at room temperature. Samples were analyzed spectrophotometrically at 765 nm using distilled water as blank (Chumyama et al, 2013).…”

Section: Closed Controlled Fermentationmentioning

confidence: 99%

Process optimization for anti-nutrient minimization of millets

Singh¹,

Gupta²,

Kaur³

et al. 2017

AJDFR

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The millets were processed by soaking, germination, microwave treatment and fermentation (open & closed). Application of the process parameters for pearl millet, finger millet and sorghum showed significant differences on nutrients and antinutrients components. The protein and fiber value increased significantly whereas anti-nutrients viz. tannin and phytic acid decreased maximally to ~90% and 80% respectively by fermentation. Reduction in tannin follows the order Untreated >Microwave Treated > Soaking >Germination >Open Controlled Fermentation>Closed Controlled Fermentation. Germination favors maximum reduction of polyphenolics to a level of 75% and least with both open and close controlled fermentation.

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“…Perubahan tersebut dapat menguntungkan, seperti meningkatkan kualitas flavor, warna, dan tekstur bahan pangan. Akan tetapi, perubahan tersebut dapat juga berupa perubahan yang merugikan, seperti berkurangnya komponen nutrisi pada bahan pangan (Chumyam et al 2013).…”

Section: Pendahuluanunclassified

Proximate and Sensory Properties of Red Sweet Potatoes (Ipomea batatas (L.) Lam.) on Various Cooking Process

Febriantini¹,

Mulyati²,

Widiastuti³

2016

jipi

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ABSTRAK PENDAHULUANDefinisi pangan fungsional menurut BPOM-RI (2005) adalah pangan yang secara alami maupun telah mengalami proses (produk olahan) mengandung satu atau lebih komponen fungsional yang berdasarkan kajian ilmiah memiliki fungsi fisiologis tertentu, terbukti tidak membahayakan, dan bermanfaat bagi kesehatan. Pernyataan tersebut menunjukkan bahwa diet atau asupan makanan memiliki peranan penting untuk kesehatan manusia. Salah satu pangan fungsional yang relatif mudah diperoleh adalah ubi jalar yang mengandung berbagai macam zat gizi dan komponen bioaktif lain yang sangat bermanfaat bagi tubuh (Islam 2006). Warna ungu dan merah yang tampak pada ubi jalar menunjukkan adanya antosianin dan β-karoten yang tinggi; yang mana karotenoid dan antosianin termasuk senyawa flavanoid dapat bersifat sebagai antioksidan (Blessington et al. 2010). Bolivar dan Luis (2004) menyatakan bahwa terdapat jumlah pigmen antosianin yang tinggi dalam ubi jalar ungu dan bersifat lebih stabil dibandingkan dengan tanaman berwarna ungu-merah lainnya. Kestabilan antosianin dipengaruhi oleh pH, cahaya, oksigen, aktivitas enzim, konsentrasi, asam askorbat, dan gula (Patras et al. 2010;Cavalcanti et al. 2011).Tekstur ubi jalar merah yang keras menyebabkannya tidak dapat langsung dikonsumsi oleh beberapa kalangan masyarakat sehingga memerlukan berbagai macam proses pemasakan agar ubi jalar merah tersebut lebih layak untuk dikonsumsi. Pemasakan dapat diartikan sebagai berbagai macam cara dalam mentransformasi bahan pangan mentah menjadi suatu bentuk lain yang memiliki keunggulan tertentu. Proses transformasi tersebut dipicu dengan adanya panas, sehingga perpindahan energi panas dari suatu

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Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

Cited by 65 publications

References 23 publications

Selection and Characterization of Sugar Syrups for Preparation of Nut Brittle (Chikki)

Selection and Characterization of Sugar Syrups for Preparation of Nut Brittle (Chikki)

Process optimization for anti-nutrient minimization of millets

Proximate and Sensory Properties of Red Sweet Potatoes (Ipomea batatas (L.) Lam.) on Various Cooking Process

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