Nutritional assessment, polyphenols evaluation and antioxidant activity of food resource plant Decalepis hamiltonii Wight &amp; Arn

Samydurai, P; Thangapandian, V.

doi:10.7324/japs.2012.2518

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…The increasing DPPH radical scavenging activity could be a result of grown MRPs and caramelization products. Previous studies have reported that MRPs possessed the ability to donate hydrogen and had the potential for free radical reaction [71,72].…”

Section: Total Phenolic Content and Antioxidant Propertiesmentioning

confidence: 99%

Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar

Lu²,

2020

Sustainability

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Palmyra palm (Borassus flabellifer Linn.) is an important sugar-producing plant that is widely distributed in tropical Asian countries. Its jaggery and sweet sap are prevalent in Cambodia as a substitute for table sugar. They contain essential minerals, vitamins, and biological compounds. We investigated the changes in the nutritional composition, antioxidant properties, and biological activity of palm granulated sugar prepared by using three different drying–solidification processes under vacuum conditions: the drying temperature was controlled at 80 °C, 90 °C, and 100 °C, and the drying time was 60, 75, and 90 min, respectively. Palm granulated sugar contains 10 kinds of vitamins (mainly vitamin E 52.15–55.12 mg/100 g), 5-hydroxymethylfurfural (2.18 to 41.92 mg/100 g), and 38 volatile compounds that belong to the alcohol, ketones, pyrazines, acids, and phenols groups, and an aldehyde group. Moreover, palm granulated sugar exhibits a high total phenolic content (2.77–8.94 mg gallic acid equivalent/100 g), 2,2-diphenyl-1-1picrylhydrazyl (DPPH) radical scavenging activity (20.15%–37.88%), and ferric reducing antioxidant power (FRAP) value (322.68–378.23 μmol Fe2+/mL). Furthermore, palm granulated sugar-treated NIH3T3 cells showed a higher cell viability of 18.10% to 23.68%. This study confirmed that palm granulated sugar prepared at 90 °C for 75 min can have a better product quality with increased vitamin and mineral contents, antioxidant properties, and biological activity, while also being low in 5-hydroxymethylfurfural (HMF) content.

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Section: Total Phenolic Content and Antioxidant Propertiesmentioning

confidence: 99%

Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar

Lu²,

2020

Sustainability

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“…Nowadays, wet-chemical analysis such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenz-thiazoline-6-sulfonic acid) (ABTS), ferric reducing/antioxidant power (FRAP), trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) are widely used to measure the antioxidant activity of various food samples [9–11]. However, these methods are time consuming and inconvenient for the applications of online and rapid analysis.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Recognition of Species, Quality Grades, and Multivariate Calibration of Antioxidant Activities for 12 Famous Green Teas Using Mid- and Near-Infrared Spectroscopy Coupled with Chemometrics

et al. 2019

Journal of Analytical Methods in Chemistry

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In this paper, mid- and near-infrared spectroscopy fingerprints were combined to simultaneously discriminate 12 famous green teas and quantitatively characterize their antioxidant activities using chemometrics. A supervised pattern recognition method based on partial least square discriminant analysis (PLSDA) was adopted to classify the 12 famous green teas with different species and quality grades, and then optimized sample-weighted least-squares support vector machine (OSWLS-SVM) based on particle swarm optimization was employed to investigate the quantitative relationship between their antioxidant activities and the spectral fingerprints. As a result, 12 famous green teas can be discriminated with a recognition rate of 100% by MIR or NIR data. However, compared with individual instrumental data, data fusion was more adequate for modeling the antioxidant activities of samples with RMSEP of 0.0065. Finally, the performance of the proposed method was evaluated and validated by some statistical parameters and the elliptical joint confidence region (EJCR) test. The results indicate that fusion of mid- and near-infrared spectroscopy suggests a new avenue to discriminate the species and grades of green teas. Moreover, the proposed method also implies other promising applications with more accurate multivariate calibration of antioxidant activities.

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Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study

Bhattacharjee¹,

Sultana²,

Sazzad³

et al. 2013

IJNFS

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Nutritional assessment, polyphenols evaluation and antioxidant activity of food resource plant Decalepis hamiltonii Wight & Arn

Cited by 6 publications

References 24 publications

Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar

Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar

Simultaneous Recognition of Species, Quality Grades, and Multivariate Calibration of Antioxidant Activities for 12 Famous Green Teas Using Mid- and Near-Infrared Spectroscopy Coupled with Chemometrics

Analysis of the Proximate Composition and Energy Values of Two Varieties of Onion (Allium Cepa L.) Bulbs of Different Origin: A Comparative Study

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