Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey

Molaveisi, Mohammad; Beigbabaei, Adel; Akbari, Esmaeil; Shahidi‐Noghabi, Mostafa; Mohamadi, Morteza

doi:10.1016/j.heliyon.2019.e01129

Cited by 55 publications

(36 citation statements)

References 39 publications

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“…We used seven temperatures in our experiment, allowing us to notice the behavior of the roasting process; when Taoukis et al [56] states that five or six experimental temperatures are the practical optimum to obtain meaningfully narrow confidence limits in kinetic parameters (E a and k). The values obtained from the fitted parameters in Matlab are given in Table 2 and consistent with previous studies [26,28,41,57], in which the first-order kinetic model explains both TPC and epicatechin degradation at all temperatures; the k value of epicatechin is higher than the k value of TPC. These results suggest that the degradation of epicatechin is faster than the degradation of TPC.…”

Section: Discussionsupporting

confidence: 86%

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The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

et al. 2020

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Cocoa beans are the main raw material for the manufacture of chocolate and are currently gaining great importance due to their antioxidant potential attributed to the total phenolic content (TPC) and the monomeric flavan-3-ols (epicatechin and catechin). The objective of this study was to determine the degradation kinetics parameters of TPC, epicatechin, and catechin during the roasting process of Criollo cocoa for 10, 20, 30, 40, and 50 min at 90, 110, 130, 150, 170, 190, and 200 • C. The results showed a lower degradation of TPC (10.98 ± 6.04%) and epicatechin (8.05 ± 3.01%) at 130 • C and 10 min of roasting, while a total degradation of epicatechin and a 92.29 ± 0.06% degradation of TPC was obtained at 200 • C and 50 min. Reaction rate constant (k) and activation energy (E a ) were 0.02-0.10 min −1 and 24.03 J/mol for TPC and 0.02-0.13 min −1 and 22.51 J/mol for epicatechin, respectively. Degradation kinetics of TPC and epicatechin showed first-order reactions, while the catechin showed patterns of formation and degradation.Antioxidants 2020, 9, 146 2 of 12 concentrations of polyphenols as antioxidants [12]. These health effects have been assumed to be associated with the presence of polyphenols, among which are monomeric flavan-3-ols: epicatechin and catechin [5,[13][14][15][16]. The beneficial effects of cocoa polyphenols to human health are, among others, the scavenge of free radicals and prevention of damage to DNA, the chelation of metals, vasoprotective effects, improvements in endothelial function, anti-inflammatory effects, the amelioration of insulin resistance, and anticarcinogenic effects, among others [13,[17][18][19][20][21]. Cocoa is a rich source of polyphenolic compounds and may account for 12-18% of the dry mass of the beans [5]. Typically, polyphenols are sensitive to heat during the process, especially under a high temperature environment, i.e., roasting and drying [22,23]. Additionally, roasting influences the alteration of bioactive compounds [24]. In particular, the roasting process leads to the loss or modification of flavanols, which leads to a 14% loss of the total phenolic content (TPC), as well as the epimerization of epicatechin to catechin [25][26][27][28][29][30][31][32].Kinetic modeling can provide a deeper understanding of the changes that occur during thermal processing controlling and food quality optimization [33,34]. Since these roasting techniques were introduced to the chocolate industry, the roasting time and temperature have been studied, applying designs or models that allow for a proper assessment of the process [35]. Various studies have been reported on the effect of roasting on cocoa nibs' coloration, physical/chemical changes [4,5,8,16,23,25,36], flavor changes [37], and the kinetics of polyphenol degradation during drying [12,28,38]; however, studies on the kinetics of the polyphenol and monomeric flavan-3-ol degradation of Criollo cocoa during the roasting process are scarce, so the aim of the present study was to understand this degradation and determine the ki...

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Section: Discussionsupporting

confidence: 86%

“…Fitting procedures (Matlab 2014) were used to determine the reaction rate constants for TPC, epicatechin, and catechin. The general kinetic models of zero-, first-, and second-order reactions were used, presented in Equations (2)-(4), respectively [41].…”

Section: Experimental Desing For Kinetics Of Tpc and Monomeric Flavanmentioning

confidence: 99%

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

et al. 2020

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“…Furthermore, the chromatogram of phenolic components divulged that the concentrations of gallic acid, ferulic, epicatechin, catechin, and p‐coumaric derivatives among others were high in HEVCO compared to CEVCO (Srivastava et al, ). Authors reasoned that high temperatures during the hot process of VCO production could improve the incorporation of high phenolic substances (Marina, Man, & Amin, ; Molaveisi, Beigbabaei, Akbari, Noghabi, & Mohamadi, ; Seneviratne & Sudarshana Dissanayake, ; Srivastava et al, ). Contrarily, Ghani et al () reported that TPC of VCO from wet process such as fermentation (12.54 ± 0.96 mg GAE/g) was high compared to the dry processing during hot process evaporates excess moisture in coconut milk emulsion (VCO‐Hot) improving the incorporation of phenolics (Mulyadi, Schreiner, & Dewi, ).…”

Section: Resultsmentioning

confidence: 99%

Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods

Ramesh

Pandiselvam

Thushara

et al. 2020

J Food Process Engineering

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ICAR-Central Plantation Crops Research Institute, India, has designed and developed a virgin coconut oil (VCO) cooker for the extraction of oil by the hot process. However, a number of VCO production processes being followed in India and elsewhere cause variations in the physicochemical properties, which in turn potentially affect the nutritional and medicinal properties of VCO. The physical and biochemical properties of VCO from the hot process (VCO-Hot), fermentation (VCO-Fer), expelled from dried gratings (VCO-EDG), centrifugation (VCO-Cen), and conventionally prepared copra coconut oil (CCO) were investigated in light of the design concept of the VCO cooker. The nutritionally important total phenolic content (mg GAE/100 g) and antioxidant capacity of all the VCOs were found to be in the range of 0.446 ± 0.041 (VCO-Cen) to 2.867 ± 0.152 (VCO-Hot) and 3.87 mM Trolox equivalent (TE) (VCO-Cen) to 11.31 mM TE (VCO-Hot), respectively. Multivariate analysis revealed that quality attributes viz., total phenol, total flavonoid, and cupric ion reducing antioxidant capacity of VCO-Hot defined by principal component 1. Hierarchical clustering showed that the VCO-Hot belonged to the group with high total phenolic and flavonoids content and strong antioxidant capacity. Comparative biochemical properties along with multivariate analysis differentiated the various VCO samples. Practical ApplicationsProduction of virgin coconut oil (VCO) by the hot process has been standardized by ICAR-CPCRI and the technology has been successfully adopted by several entrepreneurs. VCO has a tremendous export potential and hence has a greater demand in the international market. The quantum of VCO export from India has been 818 MT to various destinations such as the United States, Japan, Australia, United Kingdom, and Middle East (https://www.coconutboard.in). The export earnings of VCO have reached over Rs. 260 million in 2015-2016. The consumers are not aware of the different VCO production methods and the resultant properties of VCO (Manikantan

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“…The method described by Molaveisi, Beigbabaei, Akbari, Noghabi, and Mohamadi () was slightly modified and then used to determine the DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) radical scavenging activity. In brief, 0.5 mL of jujube honey dissolved in warm water and 1.5 mL of 0.1 mM DPPH (Sigma) were mixed in methanol.…”

Section: Methodsmentioning

confidence: 99%

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

Shahidi‐Noghabi¹,

Molaveisi²

2019

J Food Process Engineering

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A simple centroid mixture design was used to optimize the ratio of the wall materials for the production of the cinnamon essential oil microcapsules by spray-drying. Gum Arabic (GA), maltodextrin (MD), and inulin (IN) were used as wall materials. Four parameters were evaluated as responses, containing the surface cinnamaldehyde, the encapsulation efficiency of cinnamaldehyde, the release of cinnamaldehyde (RC), and powder recovery (PR). The cinnamon essential oil was purely formed of cinnamaldehyde (about 99.96%), based on results obtained from the gas chromatography device. The multiple response optimization analysis showed that the optimum compound concentration for walls will be 27.87% wt/wt GA, 27.59% MD, and 44.53% IN. It can be concluded that the optimal compound was suitable to the RC in the mouth medium due to its Tg. The microscopy images of the optimal compound showed a smooth surface, spherical, and slight crack in the microparticles. Furthermore, the optimum compound improved the stability of antioxidant activity compared to the pure oil during 30 days storage. It was observed that the Fickian diffusion was the main mechanism involved in the release process of the microencapsulated cinnamon essential oil in the mouth medium.Practical Applications: In the food industry, the major aromatic components utilized are essential oils, synthetic flavoring agents, and natural oleoresin. The key constituent of cinnamon essential oil is cinnamaldehyde. Cinnamaldehyde is often used as a flavoring agent, but its importance as a natural antimicrobial, antioxidant, and antiseptic agent has recently been established. The knowledge of encapsulation techniques allows the control of the bioactive components, the release time, and the dosage of essential oil in the structure of the food. Moreover, the encapsulation of essential oils helps to reduce the oxidation of process by exposure to the environment, increasing the shelf life and the solubility. The results of this work lead to the use of flavored components for implementation in similar products, thereby improving their flavor.

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Kinetics of temperature effect on antioxidant activity, phenolic compounds and color of Iranian jujube honey

Cited by 55 publications

References 39 publications

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

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