Response Surface Optimization for Antioxidant Extraction from Jackfruit (&lt;i&gt;Artocarpus heterophyllus&lt;/i&gt; Lam.) Seed and Pulp

Hossain, Mohammad Afzal; Evan, M. S. S.; Moazzem, Md. Shakir; Roy, Mukta; Zzaman, Wahidu

doi:10.3329/jsr.v12i3.44459

Cited by 20 publications

(11 citation statements)

References 41 publications

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“…Increased drying temperatures also cause cell wall disruption, which releases oxidative and hydrolytic enzymes that can degrade flavonoid content ( Rodríguez et al, 2017 ). Changes in flavonoid structure affected the extract's antioxidant activities during heating treatment ( Ghanem Romdhane et al, 2015 , Hossain et al, 2020b ).…”

Section: Discussionmentioning

confidence: 99%

Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices

Hossain

Dey

Joy

2021

Saudi Journal of Biological Sciences

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Taikor ( Garcinia pedunculata Roxb.) is an underutilized, however nutritious fruit, typically found in Bangladesh and northeast parts of India. Taikor slices (1 ± 0.25 cm thickness) were pretreated for 10 min in 10% sucrose, 10% fructose, and 2% brine solution. Three different temperatures, such as 45, 50, and 55 °C were used to perform the drying operation at 30% constant relative humidity (RH). The thin-layer dehydration characteristics of taikor slices were analyzed using the Newtonian, Page, and Henderson and Pabi’s model. The changes in pH, total acidity, color, β-carotene, vitamin C, B vitamins, antioxidant activity, and microbial load calculation were done to compare the comprehensive quality of untreated and pre-treated dried taikor. After assessing the coefficient of determination (R 2 ) and root mean square error (RMSE) values, the Page model was obtained as the best-suited model. For this model, the R 2 and RMSE values were found to be approximately 1 and below 0.1094, respectively. Among the pretreatments, sucrose helped retain quality characteristics like ascorbic acid (115.25 ± 0.19 mg/100 g), antioxidant activity (33.25 ± 0.07%) more in the dried samples. The brine pretreated sample had minimum microbial growth. Fructose pretreated taikor samples dried at 45 °C exhibited maximum value of B vitamins (B 1 0.025 ± 0.002 mg/100 g, B 2 0.016 ± 0.002 mg/100 g, B 3 0.011 ± 0.001 mg/100 g), total phenolic content (15.78 ± 0.15 mg GAE/100 g), total flavonoid content (11.11 ± 0.08 mg QE/100 g). Overall, fructose pretreated sample dried at 55 °C was found to be the best method for preserving the maximum physical and chemical quality of dried Garcinia pedunculata .

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Section: Discussionmentioning

confidence: 99%

Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices

Hossain

Dey

Joy

2021

Saudi Journal of Biological Sciences

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“…The method described by Hossain et al (2020) was used to estimate the ferric reducing antioxidant power of the solution. Approximately, 0.3 mL of the extract was mixed with 0.85 mL of phosphate buffer (pH 6.6, 0.2 M) and 0.85 mL of potassium ferricyanide (1%), and vortexed well.…”

Section: Determination Of Ferric Reducing Antioxidant Power (Frap)mentioning

confidence: 99%

“…Several previous studies were accompanied to study the antioxidant activity of natural sources like fruits, vegetables, plants, etc. (Ahmad et al, 2016;Rahman et al, 2016;Mohammed et al, 2019;Sevindik, 2019;Hossain et al, 2020;Mohammed et al, 2020;Sevindik, 2020;. Moringa leaves are a comparatively cheaper source of major essential nutrients and natural antioxidants that can potentially decrease malnutrition (Kunyanga, 2017).…”

Section: Introductionmentioning

confidence: 99%

Determination of Antioxidant Activity and Total Tannin from Drumstick (Moringa oleifera Lam.) Leaves Using Different Solvent Extraction Methods

Hossain

Disha

Shourove

et al. 2020

Turkish JAF Sci.Tech.

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This study was undertaken to estimate the antioxidant activity and total tannin content of Moringa olifera Lam. (Moringa) leaves and find a suitable extraction condition for maximum yield. Two types of solvent and three different extraction times and temperatures were experimented for extraction. Moringa leaves were oven-dried and powdered to determine the antioxidant activity in terms of total phenolic content (TPC), ferric reducing antioxidant power (FRAP), and DPPH radical scavenging activity and total tannin content. The maximum TPC value noted in methanol extract, and it ranges from 6.46 ± 0.34 g to 3.91±0.19 g gallic acid equivalent (GAE)/100g dry sample (DM). The FRAP values varied from 211.6 ± 3.75 to 344.13 ± 3.26 mg ascorbic acid equivalent (AAE)/100g DM and 166.67 ± 2.90 to 224.93 ± 1.94 mg AAE/100g DM, for methanol and ethanol extract, respectively. The DPPH radical scavenging activity ranged from 46.32 ± 1.07 to 58.09 ± 0.92% for methanol extract and 56.76 ± 1.48% to 69.72 ± 1.15% for ethanol extract. The total tannin content varied from 6.84 ± 0.05 to 10.22 ± 1.11 mg GAE/100 g dry sample and 6.77 ± 0.08 to 9.23 ± 0.51 mg GAE/ 100g DMfor methanol and ethanol extract, respectively. The highest antioxidant yield for methanol and ethanol extract of Moringa leaves differed for various conditions. Overall, Moringa leaves showed excellent antioxidant properties that can be commercially and domestically used.

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“…Then the gelatinized product is cooled, followed by slicing and drying to the moisture content of around 10% [9]. Gelatinization of starch is a major factor that determines the quality of the final product [4,10]. Consumers always consider crispiness or crunchiness as the most important sensory quality for snack items [11].…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Nutritious Fish Crackers Developed from Three Carp Fish Species

Baishak

Islam

Moazzem

et al. 2020

AFSJ

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Aims: A large number of food industries are focusing their interests recently on the commercial production of fish crackers for their nutritional values and health benefits. The goal of this study was to develop a set of formulae for the preparation of nutritious and tasty fish crackers using three low-value carp fish species namely mirror carp (Cyprinus carpio var. specularis), Mrigal (Cirrhinus cirrhosis) and Pangasius (Pangasius hypothalamus). Methodology: Six different fish crackers were developed and their proximate analysis, linear expansion, oil absorption, texture hardness, color components were analyzed as per standard established methods. Sensory attributes were carried out by 60 naïve panelists to evaluate their consumers’ acceptance. The obtained data were analyzed by SPSS for Windows (Version 25). Results: The one-way analysis of variance (ANOVA) followed by Duncan’s multiple range test (DMRT) of all parameters showed significant differences (at P< 0.05) among the prepared fish crackers with significantly better results (at P< 0.05) for Sample 3. The moisture, ash, protein, fat and carbohydrate content of the fish crackers ranged from 2.42±0.05–3.18 ± 0.07%, 1.53±0.66–2.87±0.05%, 12.55±0.11–17.82±0.09%, 19.71±0.14–24.26±0.17% and 28.76±0.12–47.56±1.07%, respectively. The linear expansion, oil absorption and texture hardness of the fish crackers varied from 40.86±0.55–60.99±0.65%, 0.98±0.14–7.12±0.21% and 1208.30±109.08–2011.64±98.06 N/cm2, respectively. The range of Hunter lab color components e.g. lightness (L*), redness (a*) and yellowness (b*) of the fish crackers were 41.96±0.68–69.15±0.08, 0.89±0.11–9.09±0.08 and 7.51±0.03–30.88±0.06, respectively. For all of the above-mentioned parameters, significantly better results (at P< 0.05) were observed in Sample 3 than the other samples. The 9-point Hedonic scale rating of the fish crackers rated by 200 naïve panelists revealed a significant difference (at P< 0.05) for Sample 3 than the others crackers in terms of appearance (8.30±0.79), taste (8.53±0.78), crispiness (7.63±0.85), aroma (7.91±1.09) and overall acceptability (8.64±0.72). Conclusion: Significantly better results (at P< 0.05) were observed for Sample 3, whereas the results of other samples were also acceptable. Findings of this investigation can also be helpful for the commercial production of value-added, nutritious fish crackers from low-value carp fishes like Cyprinus carpio var. specularis, Cirrhinus cirrhosis and Pangasius hypothalamus.

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Response Surface Optimization for Antioxidant Extraction from Jackfruit (<i>Artocarpus heterophyllus</i> Lam.) Seed and Pulp

Cited by 20 publications

References 41 publications

Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices

Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices

Determination of Antioxidant Activity and Total Tannin from Drumstick (Moringa oleifera Lam.) Leaves Using Different Solvent Extraction Methods

Quality Evaluation of Nutritious Fish Crackers Developed from Three Carp Fish Species

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