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Register a new userDetermination of Phenolic Compounds Levels and Their Antioxidant Activity in Some Local Functional Juices
تحديد سويات المركبات الفينولية و فعاليتها المضادة للأكسدة في بعض العصائر الوظيفية المحلِّيَّة
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Added by
Tishreen University ورقة بحثية
Publication date
2015
fields
Pharmacy
and research's language is
العربية
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Shamra Editor
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تتصف الأغذية الوظيفية بأنها أغذية مشابهة للغذاء التقليدي، غير أنّ لها تأثيرات مفيدة مثبتة علمياً تفوق قيمتها الغذائية الأساسية. و تُعزى هذه التأثيرات إلى وجود مكوّن وظيفي إمّا أن يوجد في الغذاء بحالة طبيعية في غذاء معين، و إما تتم إضافته إلى هذا الغذاء. هناك عدد من المنتجات الوظيفية المتوافرة في السوق العالمية كالعصائر الوظيفية الطبيعية الغنية بالمركبات الفينولية. و يهدف البحث إلى تحديد محتوى بعض العصائر الوظيفية المحلية من المركبات الفينولية و ما ينتج عنها من فعالية مضادة للأكسدة باتباع طريقة Folin-Ciocalteu لتحديد المحتوى الكلي من المركبات الفينولية فكان عصير التوت الأسود هو الأغنى، بينما كان عصير العنب الأحمر الأقل غنى. كما جرى خلال الدراسة تحديد الشروط المثلى لتخريب حمض الأسكوربيك دون تخريب المركبات الفينولية فكانت الحرارة الأمثل 75°C و الزمن الأمثل 30 دقيقة. جرى بعدها تحديد الفعالية المضادة للأكسدة بكاشف ferricyanide potassium حيث كانت العصائر الأغنى بالمركبات الفينولية هي الأكثر فعالية مضادة للأكسدة. و اعتماداً على النتائج السابقة تم إيجاد ارتباط قوي بين المحتوى الكلي من المركبات الفينولية و الفعالية المضادة للأكسدة.
Functional foods are similar to conventional food and demonstrate beneficial effects beyond their nutritional value. These effects are attributed to the presence of functional ingredients. Functional ingredients can either be found naturally in a certain food or added to it. There’s a number of functional food products available in the market. For example, natural functional juices containing polyphenols. The aim of this study is to determine total phenolic content and antioxidant activity in some local functional juices. Total phenolic content was determined according to Folin- Ciocalteu method. The highest in content was mulberry juice, while the lowest was red grape juice. The best conditions for eliminating ascorbic acid were also determined which were heating for 30 min at 75°C. Antioxidant activity was subsequently determined using potassium ferricyanide. The highest in phenolic content among the studied juices were the highest in antioxidant activity. Thus a strong correlation was found between total phenolic content and antioxidant activity.
References used
ALZAMORA, S. M.; SALVATORI, D.; TAPIA, M. S.; LO´PEZ-MALO, A.; WELTI-CHANES, J.; FITO, P. Novel functional foods from vegetable matrices impregnated with biologically active compounds. Journal of Food Engineering, Nº. 67, 2005, 205–214
BAEA, S. H.; SUH, H. J. Antioxidant activities of five different mulberry cultivars in Korea. LWT, Nº.40, 2007, 955–962
CHUA, M. T.; TUNG, Y. T.; CHANG, S. T. Antioxidant activities of ethanolic extracts from the twigs of Cinnamomum osmophloeum. Bioresource Technology, Nº. 99, 2008, 1918–1925
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The phenolic compounds were extracted from leaves and flowers of Hops and grape
seeds from local production by soaking with different solvents (Methanol-ethanol-alcohol
and water mixture) . The polyphenols content in the methanol extracts for 100 g
dry matter
was 6.31 g for the grape seeds, 2.08 g for Hops leaves and 0.6 g for Hops flowers.
Methanol extracts were characterized by an antioxidant activity that appeared by their
ability to Reduce ions ferriques Fe+3, at a concentration of 2500 ppm, the Reducing Power
was 96.45% , 67.56% for the grape seeds and Hops leaves, respectively. The methanolic
extracts of grape seeds and Hops leaves at 80 ppm showed activity in scavenge free radical
DPPH. was 82.04% and 40.92% respectively. The methanolic extracts of grape seeds and
Hops leaves at 250 ppm gave the ability to protect linoleic acid from the oxidation process
of 78.98% and 48.41%, respectively. The antioxidant activity values of the extracts were
compared with standard samples of ascorbic acid and BHT.
The aim of this study was to determine the
phenolic content in the fruit, leaf and root samples of the fennel
plant and in the fruit samples from several different areas, and
then to determine the antioxidant capacity of these samples.
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.
Phenols were studied in the leaves of Syrian olive varieties collected from (Harasta
and Ghouta, Damascus Countryside and Qalamun). Phenolic compounds were extracted
from the olive leaf varieties after disposal of plant pigments and fatty compounds, and
total phenols separated with solvent (methanol - water).
Grapefruit (Citrus Paradisi) is one of many citrus species that are widely cultivated
in the west Mediterranean coast of Syria, the fruit is rich in flavonoid (a natural medical
compounds), naringin considered the major flavonoid in Grapefruit.
Pr
evious studies have documented a wide range of biological effects and therapeutic
properties that belong to naringin; therefore, it became a raw material in pharmaceutical
industries.
It was the aim of this study is to have naringin extracted from grapefruit by an
economic method, and assign its levels, in preparation for industrial investment.
Two types (red blush) and (march) where collected from three districts in Syrian
coast, they were collected at the beginning of harvest season and at the end of it, fruits
grown in sun light and those grown in shade were collected tow, so that healthy fruit and
partly infected.
A water alkaline method was applied to extract naringin, then a quantitive and
qualitative determination was made to the resulting compound.
Results revealed that naringin content in March grapefruit at the beginning of the
harvest season was 45.53 g/kg and 44.8 g/kg in Red Blush grapefruit so on at the end of the
harvest season it was 10.29 g/kg in March and 9.32 g/kg in Red Rlush.
We have concluded that that Syrian Grapefruit have sufficient naringin cotent for
economical investment, and that water alkaline method is a suitable economic method to
extract naringin from grapefruit white peels.
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