“Qualitative and Quantitative Analysis of Flavonoids”

Kumar, Pradeep; Bhatia, Sandeep; Aseri, Ajay; Garg, Shiv; Ghadge, Madhvi; Prasad, Tuman

doi:10.9790/3008-1201036282

Cited by 2 publications

(2 citation statements)

References 30 publications

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“…Subsequently, the homogenized mixture was allowed to stand for 15 minutes at room temperature before the absorbance was measured at a wavelength of 354.6 nm. The total flavonoid content expressed as % w/w QE (Quercetin Equivalents) (Kumar et al, 2017).…”

Section: Measurement Of Flavonoid Contentmentioning

confidence: 99%

The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic

Krisnawan

Budiono

Natarika

et al. 2022

J. Teknol Industri Pangan

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Black garlic is produced by processing multi-bulb garlic (Allium sativum) or single-bulb garlic in high temperature and high humidity for several days. Black garlic has many health benefits, such as an antioxidant activity resulting from its compound, including groups of flavonoid and phenolic compounds. This study aimed to analyze the effect of aging time on multi-bulb and single-bulb black garlic on the content of total phenolic, flavonoid, and antioxidant activity. Black garlic was processed at a 60-70°C heating temperature and 70-80% relative humidity for 25 days. Determination of total phenol and flavonoid contents was conducted using spectrophotometric methods with gallic acid as a standard of total phenolic and quercetin as a standard of flavonoid, while the antioxidant activity was determined by DPPH radical reduction. The results showed that total phenolic contents (% w/w GAE), flavonoids contents (% w/w QE), and EC50 values at 0 until day 25 increased on a particular day in multi-bulb and single-bulb black garlic. The optimal total phenolic content of both black garlic was obtained by heating for 20 days, flavonoid content of multi-bulb garlic for 10 days, and single-bulb black garlic for 15 days. Highest antioxidant activity was obtained on days 20 and 25 for single-bulb black garlic and multi-bulb black garlic, respectively. The aging time of black garlic affects total phenolic, flavonoid content, and antioxidant activity. In general, longer processing time caused an increase in the total phenolic content, flavonoid content, and antioxidant activity of both black garlics. Multi-bulb black garlic showed higher phenolic or flavonoid content and antioxidant activity than single-bulb black garlic.

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Section: Measurement Of Flavonoid Contentmentioning

confidence: 99%

The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic

Krisnawan

Budiono

Natarika

et al. 2022

J. Teknol Industri Pangan

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show abstract

“…), and other foodstuffs. However, there is strong evidence that such compounds can also be present in agro-food and agro-industrial by-products (Teixeira et al, 2014;Kumar et al, 2017;Abbasi-Parizad et al, 2021). These by-products could be a new source for the recovery of polyphenols leached from both industrially processed natural products and their discarded materials.…”

Section: Introductionmentioning

confidence: 99%

The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications

Parizad

Scarafoni²,

Pilu³

et al. 2022

Front. Sustain. Food Syst.

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Food and agro-industrial processing produce a great amount of side-stream and waste materials that are excellent sources of functional bioactive molecules such as phenolic compounds that recover them can be beneficial not only for food sustainability but also to human for many industrial applications such as flavor compounds and therapeutic applications such as antimicrobial and anti-inflammatory. The treatments and extraction techniques have major effects on the recovery of bioactive compounds. Along with the conventional extraction methods, numerous innovative techniques have been evolved and have been optimized to facilitate bioactive extraction more efficiently and sustainably. In this work, we have summarized the state-of-the-art technological approaches concerning novel extraction methods applied for five most produced crops in Italy; Grape Pomace (GP), Tomato Pomace (TP), Olive Pomace (OP), Citrus Pomace (CP), and Spent Coffee Grounds (SCG), presenting the extraction yield and the main class of phenolic classes, with the focus on their biological activity as an anti-inflammatory in vitro and in vivo studies via describing their molecular mechanism of action.

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“Qualitative and Quantitative Analysis of Flavonoids”

Cited by 2 publications

References 30 publications

The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic

The Effects of Processing Time on the Total Phenolic, Flavonoid Content, and Antioxidant Activity of Multi Bulb and Single Bulb Black Garlic

The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications

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