Phenolic Composition and Antioxidant Properties of Some Spices

Muchuweti, Maud; ., E. Kativu; Mupure, Chipo; Chidewe, Cathrine; Ndhlala, A.R.; Benhura, M. A. N.

doi:10.3923/ajft.2007.414.420

Cited by 124 publications

(46 citation statements)

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“…These results can be related to previously published data. Muchuweti et al [30] and Chitindingu et al [31] reported that some vegetables are rich sources of phenolic compounds and that might contribute to their antioxidant activities. These components were affected differently when exposed to various processing techniques.…”

Section: Discussionmentioning

confidence: 99%

Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts

Thaiphanit¹,

Wedprasert²,

Srabua³

2020

ScienceAsia

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The purposes of this research are to measure the chemical composition, bioactive compounds and antioxidant activities in dried coffee cherry peel by products from the mature fruits of Arabica and Robusta coffee beans and to determine the effects of conventional and microwave-assisted extraction techniques on the quantities of those compounds and antioxidant activities in aqueous extracts. Bioactive compounds from the by-products were extracted with water using either conventional or microwave-assisted extraction equipment at temperatures of 80, 90 and 100°C or at microwave power settings of 450, 630 and 900 W, respectively, for various time period (1-5 min). The results showed that Arabica coffee cherry peel extracts exhibited significantly higher levels of bioactive compounds (except total carotenoids) and antioxidant activities than the Robusta coffee cherry peel extracts. The highest quantities of bioactive compounds in the aqueous extracts were found with conventional extraction. However, microwave-assisted extraction was far more efficient for compounds with antioxidant activity. The optimum extraction process for caffeine and carotenoids was a conventional extraction at 100°C with a 5 min holding time using either Robusta or Arabica coffee cherry peels.

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Section: Discussionmentioning

confidence: 99%

Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts

Thaiphanit¹,

Wedprasert²,

Srabua³

2020

ScienceAsia

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“…Dregano has been reported as the laminaceae herb with the highest antioxidant activity (Munchweti et al, 2007).…”

Section: Herbs (Lamiaceae)mentioning

confidence: 99%

Lipid oxidation in meat: mechanisms and protective factors – a review

2018

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Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive oxygen species leading to a series of secondary reactions which in turn lead to degradation of lipids and development of oxidative rancidity. This process is one of the major factors responsible for the gradual reduction of sensory and nutritional quality of meats, thus affecting consumer acceptance. Therefore, the control and minimization of lipid oxidation in meat and meat products is of great interest to the food industry. On view of this, some technologies have been developed, such as vacuum packaging, modified atmosphere, and use of antioxidants. The aim is understanding the lipid oxidation mechanisms responsible for sensory and nutritional quality reduction in meat and meat products and identify the most effective methods to control this process. Lipid oxidation in meat can be controlled using different strategies, such as animal dietary supplements, addition of antioxidants, processing, and the use of special packaging. Better results can be obtained by using synergistic strategies and focusing attention on food safety and to prevent negative effects to other sensory properties.Practical Application: Lipid oxidation is an important issue in many food studies, and we discuss some aspects that influence the lipid oxidation of meat.

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“…On the initial day, all samples showed significant (p < .05) differences ( Figure 1b). The breads incorporated with herbs evinced lower pH probably due to the H-donating potential of phenolic substances which are abundantly found in oregano and bay (Brewer, 2011;Chen, Lin, & Hsieh, 2007;Muchuweti et al, 2007). The bay and oregano incorporated breads evinced comparable (p > .05) pH throughout storage.…”

Section: Physico-chemical Parametersmentioning

confidence: 99%

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

Umaraw

Chauhan

Mendiratta

et al. 2020

J Food Process Preserv

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Natural herbs incorporated novel meat breads were studied for their shelf life analysis. Novel meat breads were formulated by fortifying whole wheat breads with protein (30% spent hen chicken meat), fiber (10% amaranth flour) and were flavored with culinary herbs, 0.5% oregano and 0.5% bay separately. These breads were stored at ambient temperature (27 ± 1 °C) for 9 days. Storage stability was analyzed in terms of various parameters such as pH, aw, oxidation parameters (PV, TBARS, free fatty acids, DPPH), microbiological estimation such as SPC, Coliforms, Yeast and mold count, Color analysis and sensorial profile. The outcome of present study was that the shelf life of novel protein and fiber fortified bread can be increased by incorporation of natural herbs viz. bay and oregano. Practical applications Bread is a staple food item which is consumed worldwide and its consumption among snack food items ranks highest. Bread is cereal‐based snack product but deficient in good quality protein therefore addition of high quality animal protein would enhance its quality attributes, which is essential for healthy life. The practical implication of the study is that natural herbs (bay and oregano) can be efficiently used to enhance the quality and safety of novel meat breads stored at ambient temperature under aerobic packaging condition.

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Phenolic Composition and Antioxidant Properties of Some Spices

Cited by 124 publications

References 0 publications

Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts

Conventional and microwave-assisted extraction for bioactive compounds from dried coffee cherry peel by-products and antioxidant activity of the aqueous extracts

Lipid oxidation in meat: mechanisms and protective factors – a review

Effect of oregano and bay as natural preservatives in meat bread for extension of storage stability at ambient temperature

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