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Register a new userImpact of cooking time on the antioxidant activity for samples of the Syrian onions
تأثير زمن الطهي في النشاط المضاد للأكسدة لعينات من البصل السوري
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Damascus University ورقة بحثية
Publication date
2014
fields
Chemistry
and research's language is
العربية
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Shamra Editor
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درس في هذا البحث تأثير أماكن الزراعة و زمن الطهي مدة min ( 5-10-15-20-40) لخمس و أشارت النتائج إلى وجود فروق بين محتويات أصناف البصل المدروسة من الفينولات الكلية إذ راوحت قيمها ضمن المجال (279-583)mg/100g عينة جافة, أما الفلافونيدات فراوحت قيمها ضمن المجال (80-180)mg/100g عينة جافة و قيس النشاط المضاد للأكسدة و كان (60-75%). أدى غلي العينات بالماء في أزمنة مختلفة إلى ازدياد في نسب الفينولات الكلية و الفلافونيدات إذ ازدادت الفينولات الكلية ضمن المجال (383 -789)mg/100g عينة جافة و نتج عن ذلك ازدياد قيم النشاط المضاد للأكسدة بطريقة DPPH لتصبح (77% - 88%).
This research studied the impact of planting location and cooking time periods of (5, 10, 15, 20 and 40 minutes) on the antioxidant effect, and on the total Phenols and Flavonoids contents using five different samples of Syrian onions. The results showed that the total Phenols, total Flavonoids and antioxidant activity contents were between (279-583)mg/100g dry wt, (80-180)mg/100g dry wt, and (60-75%) respectively. In addition, boiling for different periods resulted in increased total Phenols from (383 to789)mg/100g dry wt and in total Flavonoids from (124 to 205)mg/100g dry wt as well as an increase of (77% to 88%) of antioxidant activity as measured using the DPPH method.
References used
Antonious, G. F; Kochhar, T. S; Jarret, R. L; and Snyderm, J. C. (2006). Antioxidant in hot pepper: variation among accessions. J. Environmental Science and Health,part,B,41(7);1237-1247
Adefegha, S. A; and Oboh, G. (2011). Cooking enhances the antioxidant properties of some tropical green leafy vegetables, African Journal of Biotechnology Vol. 10 (4): 632-639
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Classified locality Yeasts have been culturing in plantology
department at the Faculty of Science-University of Damascus,
from genera of Pichia, Candida, Geotrichum, Rhodotorula, Phaffia
on solid Czhapek agar medium, and after incubated in appropr
iate
conditions their colonies showed evidence of different colors to
produce a variety of pigments. Then it cultured in liquid Czhapek
medium to increase biomass and the genera producing
endocellular pigment separated from the medium by filtration with
added ethanol on them and blasting cells by ultrasonic waves to
get a pigment, while the genera producing exocellular pigment is
separated about the liquid medium also by filtration but the solvent
was added to the medium containing the pigment.
The antioxidant activity of pomegranate juices extracted by two methods
was determined using three methods: β- carotene, Linoleic acid emulsion, and
DiPhenel Picryl Hydrazyl (DPPH). The juice was extracted by separation arils
from fruits and squee
zed using Cyclone machine (T-1), while the second
extraction method included squeezing the whole halve fruit with previous
machine, (T-2). The potential compounds were determined using ethanol in a
comparison with Butylated hydroxyl Anisole (BHA) as reference antioxidant.
There were significant differences (P<0.05) in the antioxidant activity between
the treatments in all measuring methods. The means of antioxidant activity
amounted to 82.66% in T-1, 86.82% in T-2 and 86.98% in BHA. There was
significant relationship between total phenols and antioxidant activity in all
treatments.
The main properties(yield of juice, total soluble solid, pH, total acidity, total
sugars), some antioxisant compounds as (vitamin C, carotenoids, total phenol,
anthocyanins), and antioxidant activity measured by DPPH method for some
main Syrian or
ange cultivars (navel, valancia, blood orange, and shamouti)
were investigated. The results showed that valancia was the highest in juice
yield (55.16%), while navel had the highest content of carotenoids(8.68mg/100g)
and the lowest one of vitamin C(31.53mg/100g). Whereas, blood orange was
superior in its content of total phenolic (295.73 mg gallic acid100/g) and
antioxidant activity, (74.833%) among the studied cultivars.
The changes in green peas, processed by using freezing and bleaching were
compared with their chemical composition (moisture, ash, sugar, fat). Effect of
freezing and bleaching processes of green peas on the ascorbic acid, total
phenolic compounds
,and antioxidant activity were investigated. Significant
changes were occurred between fresh and processed peas with regard to their
content of ascorbic acid, total phenols, and antioxidant activity as measured by
DPPH. Vitamin C content reduced to 65% in frozen peas and to16% in
bleaching peas. The decreased in total phenols was less, being 150mg/100g fw in
fresh peas reduced to 140 mg/100g fw in bleaching peas, and reached 120mg
/100g fw in freeze peas. These changes have been reflected significantly
(P<0.05) in antioxidant activities. Storage of green peas, frozen or boiled peas,
for 8 weeks, resulted in significant loss in vit C, antioxidant activity(P<0.05).
This study was carried out in the laboratories of the Faculty of Agriculture,
Damascus University in 2012 season. Clusters of local yellowish baladi grape
exposed to the concentration (2000 Ppm) of gas SO2 for 3 hours were dried to
moisture conten
t not exceeded 18% by different drying methods (sun drying,
heat drying, solar energy-green house) in the aim of determining their effect on
some chemical indices (total sugar, pH, acidity, solid soluble, non enzymatic
browning), some antioxidants (vitamin C, total phenols) and antioxidant
activity according to 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
assay. The results showed superiority (p<0.05) of the way solar drying of the
fruits of the grape-treatment with gas SO2 to maintain vitamin C (7.17 mg/ 100
g dry weight) while outperformed the fruits of grapes dried with heat treatment
and gas SO2 in content of phenols (7.24 mg acid Gaelic/ 100 g dry weight).
Results also showed that samples of grapes dried solar and non-treated with gas
SO2 noticeable increase in its activity in the antioxidant, which amounted to
82.42%. The results confirmed that the importance of treatment with gas SO2
prior to the fruits of grapes in reducing (p<0.05) the time required to complete
the drying process, especially in the way of thermal drying to (137 hours)
compared with other transactions.
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