Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Shahdadi, Fatemeh; Mirzaei, Habibollah; Garmakhany, Amir Daraei

doi:10.1007/s13197-013-1177-6

Cited by 45 publications

(28 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Moreover, anti‐HIV activity of olive leaf extract was proved by modulation of host cell gene expression by HIV‐1 infection (Lee‐Huang, Zhang, Huang, Chang, & Huang, ). The antioxidative, antimicrobial, anti‐inflammatory, antithrombotic, antihypertensive, and hypoglycemic properties of the olive leave extracts have been reported to be attributed to their bioactives such as phenolic compounds (e.g., oleuropein) (Shahdadi, Mirzaei, & Garmakhany, ). Several methods have been applied for the extraction of phenolic compounds from olive leaves and by‐products, such as pressurized liquid extraction (Xynos et al, ), microwave‐assisted extraction (Şahin et al, ), electrotechnologies (Puértolas & Barba, ), and ultrasonic‐assisted extraction (Dedousi, Mamoudaki, Grigorakis, & Makris, ; Roselló‐Soto, Galanakis, et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Şahın

Elhussein

Bilgin

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

The purpose of this research was to study the effect of microwave drying (MD) on the major phenolic compound oleuropein, total phenolic and flavonoid contents, and antioxidant activity of the olive leaves. The results were compared to those obtained after using freeze drying (FD), vacuum drying (VD), oven drying (OD), and ambient air‐drying (AAD). Response surface methodology, using a central composite face‐centerd design, was used to optimize the effects of microwave irradiation power (300–500 W), solid mass (1.5–2.5 g), and drying time (4–6 min) on oleuropein and other olive leaves antioxidant compounds. The second‐order models were found highly adequate with very low root mean squared deviation (RMSD) and high coeffecient of determination (R2) values. The results of MD under optimum conditions (2.085 g sample at 459.257 W for 6 min of drying period) has demonstrated to be the best drying method followed by FD, VD, OD, and AAD. Practical applications Olive leaves are agricultural waste which contains significant amounts of valuable compounds such as oleuropein and phenolic compounds. Nowadays, application of these compounds has attracted considerable interest as food additives and/or nutraceuticals in both food and pharmaceutical industries. Several methods have been applied for the extraction of phenolic compounds from olive leaves and by‐products. However, to obtain higher extraction yield, it is important to reduce the water content of the samples before extraction. This study demonstrates the feasibility of using microwave drying as a promising technique compared to other methods (e.g., freeze‐, vacuum‐, oven‐, and ambient air‐drying) for drying of olive leaves with minimum changes in total phenolic, flavonoids, antioxidant activity, and oleuropein contents.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Şahın

Elhussein

Bilgin

et al. 2018

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Biglari et al (2008) reported amounts that ranged from 2.89 to 6.64 mg/100 g in different genotypes of Phoenix dactylifera; Jacques et al (2009) reported an average of 328.6 mg/100 g in B. odorata and Faria et al (2008) reported amounts that ranged from 163 to 250 mg/100 g fw in B. capitata. However, Shahdadi et al (2015) observed a variation in amounts of phenols in four fruit ripening stages of Phoenix dactylifera, with values ranging from 2.89 to 4.82 mg/100 g fw in mature fruits. These compounds are essential to plant growth, reproduction and defense against Mean value ± standard deviation of fruit pulp weight; n = 3.…”

Section: Resultsmentioning

confidence: 94%

Evaluating chemical composition of Butia capitata pulp among various populations and locations using multivariate analysis

Magalhães¹,

Brandão²,

Stracieri³

et al. 2017

Afr. J. Biotechnol.

View full text Add to dashboard Cite

There are many native species from Cerrado that are used as food supply. However, their nutritional constitution is still unknown. The objective of this study was to evaluate and quantify the nutritional composition of coquinho-azedo fruits, obtained from different regions and populations in Northern Minas Gerais, using multivariate analysis. Ripe fruits of various B. capitata populations were obtained from four locations in Northern Minas Gerais. Fruit samples were analyzed for total acidity, total sugars, ascorbic acid, phenolic compounds, antioxidant activity, macro-and microelements. Results show that Butia capitata fruits are acidic given that values of titratable acidity ranged from 1.57 to 2.61, and Brix values ranged from 6.6° to 10.00°Bx. The total sugar content was relatively low with the lowest values observed in groups 4, 5 and 8 from Cristália (0.65, 0.75 and 0.78%, respectively). Ascorbic acid content also varied among populations and locations; the highest average (92.43) was observed in group 2 from Cristália and the highest value (821.63 mg/100 g fw) was observed in group 7 from Bonito de Minas. The highest antioxidant activity value (58.39%) was observed in group 7 from Cristália. Multivariate analysis grouped and separated populations that were genetically similar or dissimilar for ascorbic acid, antioxidant activity, total phenolic compounds and total sugars. The nutritional composition of B. capitata varied widely according to the sampled site and groups of plants. In general, the fruits contain high amounts of ascorbic acid, potassium and iron.

show abstract

“…It is well known that the freeze‐drying method is the best technique to dehydrate foods with the best preservation of functional ingredients in foods (Garcia‐Amezquita, Welti‐Chanes, Vergara‐Balderas, & Bermúdez‐Aguirre, 2016), because many functional compounds, including phenolic compounds and antioxidants, are susceptible to oxidation, which results in a loss of their bioactive functions (Joshi, Rupasinghe, & Khanizadeh, 2011). During the freeze‐drying process, low temperature condition with the absence of oxygen could better prevent these functional elements from being oxidized (Shahdadi, Mirzaei, & Daraei Garmakhany, 2015; Shahdadi, Mirzaei, Maghsoudlou, Ghorbani, & Daraei, 2011). In the present study, all the freeze‐dried Sedum aizoon L. sample fractions exhibited the highest total flavonoids content compared to those under the oven and sun‐drying methods.…”

Section: Resultsmentioning

confidence: 99%

Effect of different drying methods on phenolic compounds and antioxidant capacity in different fractions of Sedum aizoon L.

Gong

Qiu

Weng

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

This study investigated the effect of different drying treatments on phenolic composition and antioxidant activity in different fractions of Sedum aizoon L. Results showed that the highest flavonoids content was found in the flower fraction, which also possessed the strongest antioxidant capacity confirmed by DPPH, ABTS, and FRAP assays. Four phenolic compounds were detected in Sedum aizoon L. Myricetrin and quercitrin were the dominant phenolic compounds in all the fractions, whereas the stem fraction did not contain myricetin. Among the drying treatments, each freeze‐dried fraction exhibited the highest antioxidant activities and total flavonoids. The oven‐ and sun‐drying treatments resulted in a loss on the total flavonoids and antioxidant properties. A positive correlation of antioxidant activities in Sedum aizoon L. was found with myricetrin, quercitrin and total flavonoids. This study could provide useful information on the nutritional quality improvement of Sedum aizoon L. through different drying methods. Practical applications Sedum aizoon L. has been generally consumed as a folk medicine with multiple health beneficial features in China. The health beneficial properties of Sedum aizoon L. have been confirmed to be attributed primarily to phytochemicals, such as flavonoids and phenolic acids. The major consumption parts in Sedum aizoon L. in China include stems, leaves, and flowers. Normally, a drying process has been applied to Sedum aizoon L. for a longer shelf life need. The present study investigated the distribution of gallic acid, myricetrin, quercitrin, and myricetin in different parts of Sedum aizoon L., and further assessed if different drying methods could alter the level of these phenolic compounds and antioxidant properties in these parts of Sedum aizoon L. This study provides direct knowledge on the accumulation of phenolic compounds in different parts of Sedum aizoon L., and further bring a practical method on the best preserve functional compounds in Sedum aizoon L.

show abstract

Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process

Cited by 45 publications

References 36 publications

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

Evaluating chemical composition of Butia capitata pulp among various populations and locations using multivariate analysis

Effect of different drying methods on phenolic compounds and antioxidant capacity in different fractions of Sedum aizoon L.

Contact Info

Product

Resources

About