Evaluation of the physical, chemical and sensory properties of raisins produced from grapes of the cultivar Crimson

2020

Open Agriculture

Self Cite

This study investigated the Lebanese consumers’ knowledge about healthy food perception and their food motivations according to gender and also to environmental, social, and health behaviors. The survey consisted of a longitudinal study undertaken on a sample of 450 participants from which only 410 questionnaires were considered to be valid. For the analysis of the data, basic descriptive statistics were used, complemented with statistical tests (Student t-test for comparisons between two groups and ANOVA for comparisons between three or more groups). Finally, analyses were done to evaluate the importance of healthy food perception among these people, and the possible sociodemographic variables are as follows: age group, level of education, gender, and living environment. The results allowed identifying which types of factors mostly influence people's food choices. They revealed that both the economic and availability motivations (mean scores 2.83 and 2.98 for female and male participants, respectively) and the social and cultural motivations (mean scores 2.90 and 3.09) have less impact on the perception of a healthy diet than the healthy motivations (mean scores 3.48 and 3.29) and the environmental and political motivations (mean scores 3.35 and 3.43), this last being also the highest expression and without statistical gender differences. This work is relevant because it highlights the food motivation factors that influence people’s perception about a healthy diet in a developing country, facing social and economic crisis in addition to many gender inequalities, yet having the highest education levels in the region in addition to its multiethnical diversity and religiosity.

Section: Discussionmentioning

confidence: 99%

Food choice motivations and perception of a healthy diet in a developing Mediterranean country

Boustani

2020

Open Agriculture

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“…Several evidences suggest that these health benefits are related to the presence of phytochemicals, such as phenolic compounds (Ferreira et al, 2017). Phenolic compounds are secondary metabolites present in plants with an important role in the sensory and nutritional quality of fruits, vegetables and other plants (Guiné et al, 2015a(Guiné et al, , 2018cZhang et al, 2019a). They have also been identified as the major antioxidants in fruits (Zhang et al, 2019b).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions

Correia

Ferrão

et al. 2020

Braz. J. Food Technol.

We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and 20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that, although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best extraction conditions, both for the 1st and 2nd recovered extracts. However, the solvent had a marked effect on anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components, which was confirmed by the dendogram obtained from cluster analysis.

“…However, if the residual moisture content is above 10%, it can favor the development of fungi and bacteria, as well as enable the hydrolytic activity of several enzymes present in plant cells, leading to the oxidation and degradation of the active compounds and may thus influence their biological activity. Thus, the application of appropriate drying methodologies for each species is necessary to preserve the active substances [9,13,14].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower

Pedro²,

Matos³

et al. 2016

Food Measure

Self Cite

The objective of this work was to characterize the thistle flower in relation to the composition of phenolic compounds and antioxidant activity, as well as the evaluation of the stability of the phenols along the digestive tract. In addition, the effect of drying temperature was evaluated and the composition in polysaccharides was also studied. For this, samples of thistle flower were lyophilized and dried at 40, 50 and 60 ºC. Methanol:acetic acid (98:2 v/v) and acetone:water (60:40 v/v) extracts were obtained and analysed for antioxidant activity, phenolic compounds, ortho-diphenols, flavonoids, phenolic acids and polysaccharides, using colorimetric methods, HPLC and GC-FID. The results showed that the phenolic compounds and antioxidant activity with ABTS or DPPH methods on thistle flower decreased by 20%, 34% and 72%, respectively, with increasing temperature from 40 to 60 ºC. The amount of compounds available for intestinal absorption decreased along the gastrointestinal system, by 15% to 50%. The presence of sugars constituent of pectic polysaccharides was observed (101.6-222.0 mg/g) as well as of hydroxybenzoic (0.19-1.26 mg/g) and hydroxycinnamic acids (1.57-5.59 mg/g). As a conslusion it was found that thistle flower is rich in bioactive compounds with potential importance for the human health.