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phenolics</title> <meta name="description" content="Search results for: phenolics"> <meta name="keywords" content="phenolics"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="phenolics"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 109</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: phenolics</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">109</span> Antioxidant Potential of Methanolic Extracts of Four Indian Aromatic Plants</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Harleen%20Kaur">Harleen Kaur</a>, <a href="https://publications.waset.org/abstracts/search?q=Richa"> Richa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plants produce a large variety of secondary metabolites. Phenolics are the compounds that contain hydroxyl functional group on an aromatic ring. These are chemically heterogeneous compounds. Some are soluble only in organic solvents, some are water soluble and others are large insoluble polymers. Flavonoids are one of the largest classes of plant phenolics. The carbon skeleton of a flavonoid contains 15 carbons arranged in two aromatic rings connected by a three carbon ridge. Both phenolics and flavonoids are good natural antioxidants. Four Indian aromatic plants were selected for the study i.e, Achillea species, Jasminum primulinum, Leucas cephalotes and Leonotis nepetaefolia. All the plant species were collected from Chail region of Himachal Pradesh, India. The identifying features and anatomical studies were done of the part containing the essential oils. Phenolic cotent was estimated by Folin Ciocalteu’s method and flavonoids content by aluminium chloride method. Antioxidant property was checked by using DPPH method. Maximum antioxidant potential was found in Achillea species, followed by Leonotis nepetaefolia, Jaminum primulinum and Leucas cephalotes. Phenolics and flavonoids are important compounds that serve as defences against herbivores and pathogens. Others function in attracting pollinators and absorbing harmful radiations. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=DPPH" title=" DPPH"> DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=flavonoids" title=" flavonoids"> flavonoids</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a> </p> <a href="https://publications.waset.org/abstracts/37377/antioxidant-potential-of-methanolic-extracts-of-four-indian-aromatic-plants" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/37377.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">347</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">108</span> Bioaccessible Phenolics, Phenolic Bioaccessibilities and Antioxidant Activities of Cookies Supplemented with Pumpkin Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emine%20Aydin">Emine Aydin</a>, <a href="https://publications.waset.org/abstracts/search?q=Duygu%20Gocmen"> Duygu Gocmen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, pumpkin flours (PFs) were used to replace wheat flour in cookie formulation at three different levels (10%, 20% and 30% w/w). For this purpose PFs produced by two different applications (with or without metabisulfite pre-treatment) and then dried in freeze dryer. Control sample included no PFs. The total phenolic contents of the cookies supplemented with PFs were higher than that of control and gradually increased in total phenolic contents of cookies with increasing PF supplementation levels. Phenolic content makes also significant contribution on nutritional excellence of the developed cookies. Pre-treatment with metabisulfite (MS) had a positive effect on free, bound and total phenolics of cookies which are supplemented with various levels of MS-PF. This is due to a protective effect of metabisulfite pretreatment for phenolic compounds in the pumpkin flour. Phenolic antioxidants may act and absorb in a different way in humans and thus their antioxidant and health effects will be changed accordingly. In the present study phenolics’ bioavailability of cookies was investigated in order to assess PF as sources of accessible phenolics. The content of bioaccessible phenolics and phenolic bioaccessibility of cookies supplemented with PFs had higher than those of control sample. Cookies enriched with 30% MS-PF had the highest bioaccessible phenolics (597.86 mg GAE 100g-1) and phenolic bioaccessibility (41.71%). MS application in PF production caused a significant increase in phenolic bioaccessibility of cookies. According to all assay (ABTS, CUPRAC, FRAP and DPPH), antioxidant activities of cookies with PFs higher than that of control cookie. It was also observed that the cookies supplemented with MS-PF had significantly higher antioxidant activities than those of cookies including PF. In presented study, antioxidative bioaccessibilities of cookies were also determined. The cookies with PFs had significantly (p ≤ 0.05) higher antioxidative bioaccessibilities than control ones. Increasing PFs levels enhanced antioxidative bioaccessibilities of cookies. As a result, PFs addition improved the nutritional and functional properties of cookie by causing increase in antioxidant activity, total phenolic content, bioaccessible phenolics and phenolic bioaccessibilities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title="phenolic compounds">phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20fiber" title=" dietary fiber"> dietary fiber</a>, <a href="https://publications.waset.org/abstracts/search?q=pumpkin" title=" pumpkin"> pumpkin</a>, <a href="https://publications.waset.org/abstracts/search?q=freeze%20drying" title=" freeze drying"> freeze drying</a>, <a href="https://publications.waset.org/abstracts/search?q=cookie" title=" cookie"> cookie</a> </p> <a href="https://publications.waset.org/abstracts/69024/bioaccessible-phenolics-phenolic-bioaccessibilities-and-antioxidant-activities-of-cookies-supplemented-with-pumpkin-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69024.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">258</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">107</span> Bioaccessible Phenolics, Phenolic Bioaccessibility and Antioxidant Activity of Pumpkin Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emine%20Aydin">Emine Aydin</a>, <a href="https://publications.waset.org/abstracts/search?q=Duygu%20Gocmen"> Duygu Gocmen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pumpkin flour (PF) has a long shelf life and can be used as a nutritive, functional (antioxidant properties, phenolic contents, etc.) and coloring agent in many food items, especially in bakery products, sausages, instant noodles, pasta and flour mixes. Pre-treatment before drying is one of the most important factors affecting the quality of a final powdered product. Pretreatment, such as soaking in a bisulfite solution, provides that total carotenoids in raw materials rich in carotenoids, especially pumpkins, are retained in the dried product. This is due to the beneficial effect of antioxidant additives in the protection of carotenoids in the dehydrated plant foods. The oxygen present in the medium is removed by the radical SO₂, and thus the carotene degradation caused by the molecular oxygen is inhibited by the presence of SO₂. In this study, pumpkin flours (PFs) produced by two different applications (with or without metabisulfite pre-treatment) and then dried in a freeze dryer. The phenolic contents and antioxidant activities of pumpkin flour were determined. In addition to this, the compound of bioavailable phenolic substances which is obtained by PF has also been investigated using in vitro methods. As a result of researches made in recent years, it has been determined that all nutrients taken with foodstuffs are not bioavailable. Bioavailability changes depending on physical properties, chemical compounds, and capacities of individual digestion of foods. Therefore in this study; bioaccessible phenolics and phenolic bioaccessibility were also determined. The phenolics of the samples with metabisulfite application were higher than those of the samples without metabisulfite pre-treatment. Soaking in metabisulfite solution might have a protective effect for phenolic compounds. Phenolics bioaccessibility of pumpkin flours was investigated in order to assess pumpkin flour as sources of accessible phenolics. The higher bioaccessible phenolics (384.19 mg of GAE 100g⁻¹ DW) and phenolic bioaccessibility values (33.65 mL 100 mL⁻¹) were observed in the pumpkin flour with metabisulfite pre-treatment. Metabisulfite application caused an increase in bioaccessible phenolics of pumpkin flour. According to all assay (ABTS, CUPRAC, DPPH, and FRAP) results, both free and bound phenolics of pumpkin flour with metabisulfite pre-treatment had higher antioxidant activity than those of the sample without metabisulfite pre-treatment. The samples subjected to MS pre-treatment exhibited higher antioxidant activities than those of the samples without MS pre-treatment, this possibly due to higher phenolic contents of the samples with metabisulfite applications. As a result, metabisulfite application caused an increase in phenolic contents, bioaccessible phenolics, phenolic bioaccessibility and antioxidant activities of pumpkin flour. It can be said that pumpkin flour can be used as an alternative functional and nutritional ingredient in bakery products, dairy products (yoghurt, ice-cream), soups, sauces, infant formulae, confectionery, etc. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=pumpkin%20flour" title="pumpkin flour">pumpkin flour</a>, <a href="https://publications.waset.org/abstracts/search?q=bioaccessible%20phenolics" title=" bioaccessible phenolics"> bioaccessible phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20bioaccessibility" title=" phenolic bioaccessibility"> phenolic bioaccessibility</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity "> antioxidant activity </a> </p> <a href="https://publications.waset.org/abstracts/69035/bioaccessible-phenolics-phenolic-bioaccessibility-and-antioxidant-activity-of-pumpkin-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69035.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">325</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">106</span> Effects of Microwave Heating Rate on the Color, Total Anthocyanin Content and Total Phenolics of Elderberry Juice during Come-up-Time</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Balunkeswar%20Nayak">Balunkeswar Nayak</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanjun%20Cao"> Hanjun Cao</a>, <a href="https://publications.waset.org/abstracts/search?q=Xinruo%20Zhang"> Xinruo Zhang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Elderberry could protect human health from oxidative stress, and reduce aging and certain cardiovascular diseases due to the presence of bioactive phytochemicals with high antioxidant capacity. However, these bioactive phytochemicals, such as anthocyanins and other phenolic acids, are susceptible to degradation during processing of elderberries to juice, jam, and powder due to intensity and duration of thermal exposure. The effects of microwave heating rate during come-up-times, using a domestic 2450 MHz microwave, on the color, total anthocyanin content and total phenolics on elderberry juice was studied. With a variation of come-up-time from 30 sec to 15 min at different power levels (10–50 % of total wattage), the temperature of elderberry juice vary from 40.6 °C to 91.5 °C. However, the color parameters (L, A, and B), total anthocyanin content (using pH differential method) and total phenolics did not vary significantly when compared to the control samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=elderberry" title="elderberry">elderberry</a>, <a href="https://publications.waset.org/abstracts/search?q=microwave" title=" microwave"> microwave</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20exposure" title=" thermal exposure"> thermal exposure</a> </p> <a href="https://publications.waset.org/abstracts/16824/effects-of-microwave-heating-rate-on-the-color-total-anthocyanin-content-and-total-phenolics-of-elderberry-juice-during-come-up-time" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16824.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">603</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">105</span> TNF-Alpha and MDA Levels in Hearts of Cholesterol-Fed Rats Supplemented with Extra Virgin Olive Oil or Sunflower Oil, in Either Commercial or Modified Forms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ageliki%20I.%20Katsarou">Ageliki I. Katsarou</a>, <a href="https://publications.waset.org/abstracts/search?q=Andriana%20C.%20Kaliora"> Andriana C. Kaliora</a>, <a href="https://publications.waset.org/abstracts/search?q=Antonia%20Chiou"> Antonia Chiou</a>, <a href="https://publications.waset.org/abstracts/search?q=Apostolos%20Papalois"> Apostolos Papalois</a>, <a href="https://publications.waset.org/abstracts/search?q=Nick%20Kalogeropoulos"> Nick Kalogeropoulos</a>, <a href="https://publications.waset.org/abstracts/search?q=Nikolaos%20K.%20Andrikopoulos"> Nikolaos K. Andrikopoulos</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Oxidative stress is a major mechanism underlying CVDs while inflammation, an intertwined process with oxidative stress, is also linked to CVDs. Extra virgin olive oil (EVOO) is widely known to play a pivotal role in CVD prevention and CVD reduction. However, in most studies, olive oil constituents are evaluated individually and not as part of the native food, hence potential synergistic effects as drivers of EVOO beneficial properties may be underestimated. In this study, EVOO lipidic and polar phenolics fractions were evaluated for their effect on inflammatory (TNF-alpha) and oxidation (malondialdehyde/MDA) markers, in cholesterol-fed rats. Thereat, oils with discernible lipidic profile and polar phenolic content were used. Wistar rats were fed on either a high-cholesterol diet (HCD) or a HCD supplemented with oils, either commercially available, i.e. EVOO, sunflower oil (SO), or modified as to their polar phenol content, i.e. phenolics deprived-EVOO (EVOOd), SO enriched with the EVOO phenolics (SOe). After 9 weeks of dietary intervention, heart and blood samples were collected. HCD induced dylipidemia shown by increase in serum total cholesterol, low-density lipoprotein cholesterol (LDL-c) and triacylglycerols. Heart tissue has been affected by dyslipidemia; oxidation was indicated by increase in MDA in cholesterol-fed rats and inflammation by increase in TNF-alpha. In both cases, this augmentation was attenuated in EVOO and SOe diets. With respect to oxidation, SO enrichment with the EVOO phenolics brought its lipid peroxidation levels as low as in EVOO-fed rats. This suggests that phenolic compounds may act as antioxidant agents in rat heart. A possible mechanism underlying this activity may be the protective effect of phenolics in mitochondrial membrane against oxidative damage. This was further supported by EVOO/EVOOd comparison with the former presenting lower heart MDA content. As for heart inflammation, phenolics naturally present in EVOO as well as phenolics chemically added in SO, exhibited quenching abilities in heart TNF-alpha levels of cholesterol-fed rats. TNF-alpha may have played a causative role in oxidative stress induction while the opposite may have also happened, hence setting up a vicious cycle. Overall, diet supplementation with EVOO or SOe attenuated hypercholesterolemia-induced increase in MDA and TNF-alpha in Wistar rat hearts. This is attributed to phenolic compounds either naturally existing in olive oil or as fortificants in seed oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extra%20virgin%20olive%20oil" title="extra virgin olive oil">extra virgin olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=hypercholesterolemic%20rats" title=" hypercholesterolemic rats"> hypercholesterolemic rats</a>, <a href="https://publications.waset.org/abstracts/search?q=MDA" title=" MDA"> MDA</a>, <a href="https://publications.waset.org/abstracts/search?q=polar%20phenolics" title=" polar phenolics"> polar phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=TNF-alpha" title=" TNF-alpha"> TNF-alpha</a> </p> <a href="https://publications.waset.org/abstracts/29822/tnf-alpha-and-mda-levels-in-hearts-of-cholesterol-fed-rats-supplemented-with-extra-virgin-olive-oil-or-sunflower-oil-in-either-commercial-or-modified-forms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29822.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">498</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">104</span> Aorta Adhesion Molecules in Cholesterol-Fed Rats Supplemented with Extra Virgin Olive Oil or Sunflower Oil, in Either Commercial or Modified Forms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ageliki%20I.%20Katsarou">Ageliki I. Katsarou</a>, <a href="https://publications.waset.org/abstracts/search?q=Andriana%20C.%20Kaliora"> Andriana C. Kaliora</a>, <a href="https://publications.waset.org/abstracts/search?q=Antonia%20Chiou"> Antonia Chiou</a>, <a href="https://publications.waset.org/abstracts/search?q=Apostolos%20Papalois"> Apostolos Papalois</a>, <a href="https://publications.waset.org/abstracts/search?q=Nick%20Kalogeropoulos"> Nick Kalogeropoulos</a>, <a href="https://publications.waset.org/abstracts/search?q=Nikolaos%20K.%20Andrikopoulos"> Nikolaos K. Andrikopoulos</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Chronic inflammation plays a pivotal role in CVD development, while phytochemicals have been shown to reduce CVD risk. Several studies have correlated olive oil consumption with CVD prevention and CVD risk reduction. However, the effect of individual olive oil macro- or micro-constituents and possible synergisms among them needs to be further elucidated. Herein, extra virgin olive oil (EVOO) lipidic and polar phenolics fractions were evaluated for their effect on inflammatory markers in cholesterol-fed rats. Oils combining different characteristics as to their polar phenolic content and lipid profile were used. Male Wistar rats were fed for 9 weeks on either a high-cholesterol diet (HCD) or a HCD supplemented with oils, either commercially available, i.e. EVOO, sunflower oil (SO), or modified as to their polar phenol content, i.e. phenolics deprived-EVOO (EVOOd), SO enriched with the EVOO phenolics (SOe). Post-intervention, aorta and blood samples were collected. HCD induced dyslipidemia, manifested by serum total cholesterol and low-density lipoprotein cholesterol elevation. Additionally, HCD resulted in higher adhesion molecules’ levels in rat aorta. In the case of E-selectin, this increase was attenuated by HCD supplementation with EVOO and EVOOd, while no alterations were observed in SO and SOe groups. No differences were observed between pairs of commercial and modified oils, indicating that oleates may be the components responsible for aorta E-selectin levels lowering. The same was true for vascular adhesion molecule-1 (VCAM-1); augmentation in cholesterol-fed animals was attenuated by EVOO and EVOOd diets, highlighting oleates effect. In addition, VCAM-1 levels were higher in SO group compared to the respective SOe, indicating that in the presence of phenolic compounds linoleic acid have become less prone to oxidation. Intercellular adhesion molecule-1 (ICAM-1) levels were higher in cholesterol-fed rats, however not affected by any of the oils supplemented during the intervention. Overall, EVOO was found superior in regulating adhesion molecule levels in rat aorta compared to SO. EVOO and EVOOd exhibited analogous effects on all adhesion molecules assessed, indicating that EVOO major constituents (oleates) improve E-selectin and VCAM-1 levels in rat aorta, independently from phenolics presence. Further research is needed to elucidate the effect of phenolics and oleates in other tissues. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extra%20virgin%20olive%20oil" title="extra virgin olive oil">extra virgin olive oil</a>, <a href="https://publications.waset.org/abstracts/search?q=cholesterol-fed%20rats" title=" cholesterol-fed rats"> cholesterol-fed rats</a>, <a href="https://publications.waset.org/abstracts/search?q=polar%20phenolics" title=" polar phenolics"> polar phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=adhesion%20molecules" title=" adhesion molecules "> adhesion molecules </a> </p> <a href="https://publications.waset.org/abstracts/29371/aorta-adhesion-molecules-in-cholesterol-fed-rats-supplemented-with-extra-virgin-olive-oil-or-sunflower-oil-in-either-commercial-or-modified-forms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/29371.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">267</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">103</span> Selected Ethnomedicinal Plants of Northern Surigao Del Sur: Their Antioxidant Activities in Terms of Total Phenolics, ABTS Radical Cation Decolorization Power, and Ferric Reducing Ability</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gemma%20A.%20Gruyal">Gemma A. Gruyal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Plants can contain a wide variety of substances with antioxidative properties which are associated to important health benefits. These positive health effects are of great importance at a time when the environment is laden with many toxic substances. Five selected herbal plants namely, Mimosa pudica, Phyllanthus niruri, Ceiba pentandra, Eleusine polydactyla and Trema amboinensis, were chosen for the experiment to investigate their total phenolics content and antioxidant activities using ABTS radical cation decolorization power, and ferric reducing antioxidant power. The total phenolic content of each herbal plants ranges from 0.84 to 42.59 mg gallic acid equivalent/g. The antioxidant activity in the ABTS radical cation decolorization power varies from 0.005 to 0.362 mg trolox equivalent/g and the FRAP ranges from 0.30 to 28.42 mg gallic acid equivalent/g. Among the five medicinal plants, Mimosa pudica has been an excellent performer in terms of the 3 parameters measured; it is followed by Phyllanthus niruri. The five herbal plants do not have equivalent antioxidant power. The relative high values for M. pudica and P. niruri supports the medicinal value of both plants. The total phenolics, ABTS and FRAP correlate strongly with one another. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ABTS" title="ABTS">ABTS</a>, <a href="https://publications.waset.org/abstracts/search?q=FRAP" title=" FRAP"> FRAP</a>, <a href="https://publications.waset.org/abstracts/search?q=Leaf%20extracts" title=" Leaf extracts"> Leaf extracts</a>, <a href="https://publications.waset.org/abstracts/search?q=phenol" title=" phenol"> phenol</a> </p> <a href="https://publications.waset.org/abstracts/28034/selected-ethnomedicinal-plants-of-northern-surigao-del-sur-their-antioxidant-activities-in-terms-of-total-phenolics-abts-radical-cation-decolorization-power-and-ferric-reducing-ability" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28034.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">433</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">102</span> Determination of Physicochemical Properties, Bioaccessibility of Phenolics and Antioxidant Capacity of Mineral Enriched Linden Herbal Tea Beverage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Senem%20Suna">Senem Suna</a>, <a href="https://publications.waset.org/abstracts/search?q=Canan%20Ece%20Tamer"> Canan Ece Tamer</a>, <a href="https://publications.waset.org/abstracts/search?q=%C3%96mer%20Utku%20%C3%87opur"> Ömer Utku Çopur</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, dried linden (<em>Tilia argentea</em>) leaves and blossoms were used as a raw material for mineral enriched herbal tea beverage production. For this aim, %1 dried linden was infused with boiling water (100 °C) for 5 minutes. After cooling, sucrose, citric acid, ascorbic acid, natural lemon flavor and natural mineral water were added. Beverage samples were plate filtered, filled into 200-mL glass bottles, capped then pasteurized at 98 °C for 15 minutes. Water soluble dry matter, titratable acidity, ascorbic acid, pH, minerals (Fe, Ca, Mg, K, Na), color (L*, a*, b*), turbidity, bioaccessible phenolics and antioxidant capacity were analyzed. Water soluble dry matter, titratable acidity, and ascorbic were determined as 7.66±0.28 g/100 g, 0.13±0.00 g/100 mL, and 19.42±0.62 mg/100 mL, respectively. pH was measured as 3.69. Fe, Ca, Mg, K and Na contents of the beverage were determined as 0.12±0.00, 115.48±0.05, 34.72±0.14, 48.67±0.43 and 85.72±1.01 mg/L, respectively. Color was measured as 13.63±0.05, -4.33±0.05, and 3.06±0.05 for <em>L*, a*,</em> and <em>b*</em> values. Turbidity was determined as 0.69±0.07 NTU. Bioaccessible phenolics were determined as 312.82±5.91 mg GAE/100 mL. Antioxidant capacities of chemical (MetOH:H<sub>2</sub>O:HCl) and physiological extracts (in vitro digestive enzymatic extraction) with DPPH (27.59±0.53 and 0.17±0.02 μmol trolox/mL), FRAP (21.01±0.97 and 13.27±0.19 μmol trolox/mL) and CUPRAC (44.71±9.42 and 2.80±0.64 μmol trolox/mL) methods were also evaluated. As a result, enrichment with natural mineral water was proposed for the development of functional and nutritional values together with a good potential for commercialization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=linden" title="linden">linden</a>, <a href="https://publications.waset.org/abstracts/search?q=herbal%20tea%20beverage" title=" herbal tea beverage"> herbal tea beverage</a>, <a href="https://publications.waset.org/abstracts/search?q=bioaccessibility" title=" bioaccessibility"> bioaccessibility</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20capacity" title=" antioxidant capacity"> antioxidant capacity</a> </p> <a href="https://publications.waset.org/abstracts/85375/determination-of-physicochemical-properties-bioaccessibility-of-phenolics-and-antioxidant-capacity-of-mineral-enriched-linden-herbal-tea-beverage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85375.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">173</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">101</span> Compositional and Morphological Characteristics of Three Common Dates (Phoenix dactylifera L.) Grown in Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=H.%20Amellal">H. Amellal</a>, <a href="https://publications.waset.org/abstracts/search?q=Y.%20Noui"> Y. Noui</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Djouab"> A. Djouab</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Benamara"> S. Benamara</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mech-Degla, Degla-Beida, and Frezza are the date (Phoenix dactylifera L.) common varieties with a more or less good availability and feeble trade value. Some morphologic and physicochemical factors were determined. Results show that the whole date weight is significantly different (P= 95%) concerning Mech-Degla and Degla-Beida which are more commercialised than Frezza whereas the pulp/kernel ratio for this last is highest (above 7) since it represents almost the double of that found for the two other varieties. The water content for all fruits is below 15g/100g (wet basis) what confers a dried consistence for common date. Some other morphologic and chemical proprieties of the whole pulps and their two constitutive parts (brown or pigmented and white) are also investigated. The predominance of phenolics in Mech-Degla (4.01g/100g, w.b) and Frezza (4.96 g/100g, w.b) pulps brown part is the main result revealed in this study. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=common%20dates" title="common dates">common dates</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=sugars" title=" sugars"> sugars</a>, <a href="https://publications.waset.org/abstracts/search?q=tissues" title=" tissues"> tissues</a> </p> <a href="https://publications.waset.org/abstracts/16455/compositional-and-morphological-characteristics-of-three-common-dates-phoenix-dactylifera-l-grown-in-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16455.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">412</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">100</span> Antibacterial and Antioxidant Properties of Total Phenolics from Waste Orange Peels</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kanika%20Kalra">Kanika Kalra</a>, <a href="https://publications.waset.org/abstracts/search?q=Harmeet%20Kaur"> Harmeet Kaur</a>, <a href="https://publications.waset.org/abstracts/search?q=Dinesh%20Goyal"> Dinesh Goyal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Total phenolics were extracted from waste orange peels by solvent extraction and alkali hydrolysis method. The most efficient solvents for extracting phenolic compounds from waste biomass were methanol (60%) > dimethyl sulfoxide > ethanol (60%) > distilled water. The extraction yields were significantly impacted by solvents (ethanol, methanol, and dimethyl sulfoxide) due to varying polarity and concentrations. Extraction of phenolics using 60% methanol yielded the highest phenolics (in terms of gallic acid equivalent (GAE) per gram of biomass) in orange peels. Alkali hydrolyzed extract from orange peels contained 7.58±0.33 mg GAE g⁻¹. By using the solvent extraction technique, it was observed that 60% methanol is comparatively the best-suited solvent for extracting polyphenolic compounds and gave the maximum yield of 4.68 ± 0.47 mg GAE g⁻¹ in orange peel extracts. DPPH radical scavenging activity and reducing the power of orange peel extract were checked, where 60% methanolic extract showed the highest antioxidant activity, 85.50±0.009% for DPPH, and dimethyl sulfoxide (DMSO) extract gave the highest yield of 1.75±0.01% for reducing power ability of the orange peels extract. Characterization of the polyphenolic compounds was done by using Fourier transformation infrared (FTIR) spectroscopy. Solvent and alkali hydrolysed extracts were evaluated for antibacterial activity using the agar well diffusion method against Gram-positive Bacillus subtilis MTCC441 and Gram-negative Escherichia coli MTCC729. Methanolic extract at 300µl concentration showed an inhibition zone of around 16.33±0.47 mm against Bacillus subtilis, whereas, for Escherichia coli, it was comparatively less. Broth-based turbidimetric assay revealed the antibacterial effect of different volumes of orange peel extracts against both organisms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=orange%20peels" title="orange peels">orange peels</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolic%20content" title=" total phenolic content"> total phenolic content</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=antibacterial" title=" antibacterial"> antibacterial</a> </p> <a href="https://publications.waset.org/abstracts/177083/antibacterial-and-antioxidant-properties-of-total-phenolics-from-waste-orange-peels" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/177083.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">73</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">99</span> Identification of Bioactive Substances of Opuntia ficus-indica By-Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Chougui">N. Chougui</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Larbat"> R. Larbat</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The first economic importance of Opuntia ficus-indica relies on the production of edible fruits. This food transformation generates a large amount of by-products (seeds and peels) in addition to cladodes produced by the plant. Several studies showed the richness of these products with bioactive substances like phenolics that have potential applications. Indeed, phenolics have been associated with protection against oxidation and several biological activities responsible of different pathologies. Consequently, there has been a growing interest in identifying natural antioxidants from plants. This study falls within the framework of the industrial exploitation of by-products of the plant. The study aims to investigate the metabolic profile of three by-products (cladodes, peel seeds) regarding total phenolic content by liquid chromatography coupled to mass spectrometry approach (LC-MSn). The byproducts were first washed, crushed and stored at negative temperature. The total phenolic compounds were then extracted by aqueous-ethanolic solvent in order to be quantified and characterized by LC-MS. According to the results obtained, the peel extract was the richest in phenolic compounds (1512.58 mg GAE/100 g DM) followed by the cladode extract (629.23 GAE/100 g DM) and finally by the seed extract (88.82 GAE/100 g DM) which is mainly used for its oil. The LC-MS analysis revealed diversity in phenolics in the three extracts and allowed the identification of hydroxybenzoic acids, hydroxycinnamic acids and flavonoids. The highest complexity was observed in the seed phenolic composition; more than twenty compounds were detected that belong to acids esters among which three feruloyl sucrose isomers. Sixteen compounds belonging to hydroxybenzoic acids, hydroxycinnamic acids and flavonoids were identified in the peel extract, whereas, only nine compounds were found in the cladode extract. It is interesting to highlight that the phenolic composition of the cladode extract was closer to that of the peel exact. However, from a quantitative viewpoint, the peel extract presented the highest amounts. Piscidic and eucomic acids were the two most concentrated molecules, corresponding to 271.3 and 121.6 mg GAE/ 100g DM respectively. The identified compounds were known to have high antioxidant and antiradical potential with the ability to inhibit lipid peroxidation and to exhibit a wide range of biological and therapeutic properties. The findings highlight the importance of using the Opuntia ficus-indica by-products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=characterization" title="characterization">characterization</a>, <a href="https://publications.waset.org/abstracts/search?q=LC-MSn%20analysis" title=" LC-MSn analysis"> LC-MSn analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=Opuntia%20ficus-indica" title=" Opuntia ficus-indica"> Opuntia ficus-indica</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a> </p> <a href="https://publications.waset.org/abstracts/45238/identification-of-bioactive-substances-of-opuntia-ficus-indica-by-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45238.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">229</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">98</span> Evaluation of the Capabilities of Saccharomyces cerevisiae and Lactobacillus plantarum in Improvement of Total Phenolic Content and Antioxidant Activity in Carob Kibble</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thi%20Huong%20Vu">Thi Huong Vu</a>, <a href="https://publications.waset.org/abstracts/search?q=Vijay%20Jayasena"> Vijay Jayasena</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhongxiang%20Fang"> Zhongxiang Fang</a>, <a href="https://publications.waset.org/abstracts/search?q=Gary%20Dykes"> Gary Dykes</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Carob kibble has recently received attention due to the presence of high level of polyphenol antioxidants. The capacity of microorganisms to improve antioxidant activities and total phenolics in carob kibble was investigated in the study. Two types of microorganisms including lactic acid bacteria Lactobacillus plantarum (L. plantarum) and yeast Saccharomyces cerevisiae (S. cerevisiae) were used in single and in their combination as starters. The total phenolic content was determined by the Folin–Ciocalteu method. Antioxidant activities were assessed scavenging capacity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS). The study found that S. cerevisiae alone considerably improved 55% total phenolics content at 15 h, while L. plantarum caused in a loss of 20% through the process. Antioxidant capacity of the yeast-fermented samples significantly increased by 43 % and 10 % in ABTS and DPPH assays, respectively. However, reduction of 13 % and 32 % inhibition were recorded in the carob treated with L. plantarum. In the combination of S. cerevisiae and L. plantarum (1:1), both total phenolic content and antioxidant activity of carob kibble were a similar trend as these of S. cerevisiae single, but a lower improvement. The antioxidant power of the extracts was linearly correlated to their total phenolic contents (R=0.75). The results suggested that S. cerevisiae alone was the better for enhancement of both total phenolic content and antioxidant activity in carob kibble using submerged fermentation. The efficiency of fermentation reached the highest at 15h. Thus submerged fermentation with S. cerevisiae offers a tool with simple and cost effective to further increase the bioactive potential of carob kibble, which is in use for food, cosmetic and pharmaceutical industries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=carob%20kibble" title=" carob kibble"> carob kibble</a>, <a href="https://publications.waset.org/abstracts/search?q=lactobacillus%20plantarum" title=" lactobacillus plantarum"> lactobacillus plantarum</a>, <a href="https://publications.waset.org/abstracts/search?q=saccharomyces%20cerevisiae" title=" saccharomyces cerevisiae"> saccharomyces cerevisiae</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolics" title=" total phenolics"> total phenolics</a> </p> <a href="https://publications.waset.org/abstracts/54352/evaluation-of-the-capabilities-of-saccharomyces-cerevisiae-and-lactobacillus-plantarum-in-improvement-of-total-phenolic-content-and-antioxidant-activity-in-carob-kibble" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54352.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">290</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">97</span> Total Phenols, Total Flavonoids Contents and Free Radical Scavenging Activity of Seeds Extracts of Lawsonia alba (henna) from Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rekia.%20Cherbi">Rekia. Cherbi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mokhtar.%20Saidi"> Mokhtar. Saidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed.%20Yousfi"> Mohamed. Yousfi</a>, <a href="https://publications.waset.org/abstracts/search?q=Zhor.%20Rahmani"> Zhor. Rahmani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lawsonia alba (Henna) is widely used in folkloric medicinal for a treatment of various skin diseases such as Eczema (atopic dermatitis), boils and sores. The aim of the present study is to determine the antioxidant activity, total phenolics, flavonoids, and condensed tannins content of extracts from the seeds of Lawsonia. alba grown in Algeria and selected from three different regions (Adrar, Biskra, and Ouargla). Total phenolics content ranged from 68,42 ± 0,54 to 88,31 ± 0,78mg gallic acid equivalents (GAE)/g dry weight, the flavonoids content varied from 1,13 ± 0,0035 to 1,367 ± 0,002mg quercetin equivalents (Q)/ g dry weight and condensed tannins (14,47 ± 0,138 to 25,50 ± 0,076 mg catechin equivalents (CE)/g dry weight). The antioxidant activities of the extracts were evaluated by DPPH assay. The results showed that all extracts from the seeds of Lawsonia. alba seem to be good trappers of radicals, the IC50 values of the extracts ranged between 0,00826 and 0,01 g/l. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=Lawsonia.%20alba" title=" Lawsonia. alba"> Lawsonia. alba</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=seeds" title=" seeds"> seeds</a> </p> <a href="https://publications.waset.org/abstracts/40390/total-phenols-total-flavonoids-contents-and-free-radical-scavenging-activity-of-seeds-extracts-of-lawsonia-alba-henna-from-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40390.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">347</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">96</span> Saco Sweet Cherry: Phenolic Profile and Biological Activity of Coloured and Non-Coloured Fractions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Catarina%20Bento">Catarina Bento</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Carolina%20Gon%C3%A7alves"> Ana Carolina Gonçalves</a>, <a href="https://publications.waset.org/abstracts/search?q=F%C3%A1bio%20Jesus"> Fábio Jesus</a>, <a href="https://publications.waset.org/abstracts/search?q=Lu%C3%ADs%20Rodrigues%20Silva"> Luís Rodrigues Silva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Increasing evidence suggests that a diet rich in fruits and vegetables plays important roles in the prevention of chronic diseases, such as heart disease, cancer, stroke, diabetes, Alzheimer’s disease, among others. Fruits and vegetables gained prominence due their richness in bioactive compounds, being the focus of many studies due to their biological properties acting as health promoters. Prunus avium Linnaeus (L.), commonly known as sweet cherry has been the centre of attention due to its health benefits, and has been highly studied. In Portugal, most of the cherry production comes from the Fundão region. The Saco is one of the most important cultivar produced in this region, attributed with geographical protection. In this work, we prepared 3 extracts through solid-phase extraction (SPE): a whole extract, fraction I (non-coloured phenolics) and fraction II (coloured phenolics). The three extracts were used to determine the phenolic profile of Saco cultivar by liquid chromatography with diode array detection (LC-DAD) technique. This was followed by the evaluation of their biological potential, testing the extracts’ capacity to scavenge free-radicals (DPPH•, nitric oxide (•NO) and superoxide radical (O2●-)) and to inhibit α-glucosidase enzyme of all extracts. Additionally, we evaluated, for the first time, the protective effects against peroxyl radical (ROO•)-induced hemoglobin oxidation and hemolysis in human erythrocytes. A total of 16 non-coloured phenolics were detected, 3-O-caffeoylquinic and ρ-coumaroylquinic acids were the main ones, and 6 anthocyanins were found, among which cyanidin-3-O-rutinoside represented the majority. In respect to antioxidant activity, Saco showed great antioxidant potential in a concentration-dependent manner, demonstrated through the DPPH•,•NO and O2●-radicals, and greater ability to inhibit the α-glucosidase enzyme in comparison to the regular drug acarbose used to treat diabetes. Additionally, Saco proved to be effective to protect erythrocytes against oxidative damage in a concentration-dependent manner against hemoglobin oxidation and hemolysis. Our work demonstrated that Saco cultivar is an excellent source of phenolic compounds which are natural antioxidants that easily capture reactive species, such as ROO• before they can attack the erythrocytes’ membrane. In a general way, the whole extract showed the best efficiency, most likely due to a synergetic interaction between the different compounds. Finally, comparing the two separate fractions, the coloured fraction showed the most activity in all the assays, proving to be the biggest contributor of Saco cherries’ biological activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biological%20potential" title="biological potential">biological potential</a>, <a href="https://publications.waset.org/abstracts/search?q=coloured%20phenolics" title=" coloured phenolics"> coloured phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=non-coloured%20phenolics" title=" non-coloured phenolics"> non-coloured phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20cherry" title=" sweet cherry"> sweet cherry</a> </p> <a href="https://publications.waset.org/abstracts/76618/saco-sweet-cherry-phenolic-profile-and-biological-activity-of-coloured-and-non-coloured-fractions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76618.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">256</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">95</span> Influence of Species and Harvesting Height on Chemical Composition, Buffer Nitrogen Solubility and in vitro Ruminal Fermentation of Browse Tree Leaves</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Thabiso%20M.%20Sebolai">Thabiso M. Sebolai</a>, <a href="https://publications.waset.org/abstracts/search?q=Victor%20Mlambo"> Victor Mlambo</a>, <a href="https://publications.waset.org/abstracts/search?q=Solomon%20Tefera"> Solomon Tefera</a>, <a href="https://publications.waset.org/abstracts/search?q=Othusitse%20R.%20Madibela"> Othusitse R. Madibela</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In some tree species, sustained herbivory can induce changes in biosynthetic pathways resulting in overproduction of anti-nutritional secondary plant compounds. This inductive mechanism, which has not been demonstrated in semi-arid rangelands of South Africa, may result in browse leaves of lower nutritive value. In this study we investigate the interactive effect of browsing pressure and tree species on chemical composition, buffer nitrogen solubility index (NSI), in vitro ruminal dry matter degradability (IVDMD) and in vitro ruminal N degradability (IVND) of leaves. Leaves from Maytenus capitata, Olea africana, Coddia rudis, Carissa macrocarpa, Rhus refracta, Ziziphus mucronata, Boscia oliedes, Grewia robusta, Phyllanthus vessucosus and Ehretia rigida trees growing in a communal grazing area were harvested at two heights: browsable ( < 1.5 m) and non-browsable ( > 1.5 m), representing high and low browsing pressure, respectively. The type of animals utilizing the communal rangeland includes cattle at 1 livestock unit (450kg)/12 to 15 hectors and goats at 1 livestock unit/4 ha. Harvested leaves were dried, milled and analysed for proximate components, soluble phenolics, condensed tannins, minerals and in vitro ruminal fermentation. A significant plant species and harvesting height interaction effect (P < 0.05) was observed for total nitrogen (N) and soluble phenolics concentration. Tree species and harvesting height affected (P < 0.05) condensed tannin (CTs) content where samples harvested from the non-browsable height had higher (0.61 AU550 nm/200 mg) levels than those harvested at browsable height (0.55 AU550 nm/200 mg) while their interaction had no effects. Macro and micro-minerals were only influenced (P < 0.05) by browse species but not harvesting height. Species and harvesting height interacted (P < 0.05) to influence IVDMD and IVND of leaves at 12, 24 and 36 hours of incubation. The different browse leaves contained moderate to high protein, moderate level of phenolics and minerals, suggesting that they have the potential to provide supplementary nutrients for ruminants during the dry seasons. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=browse%20plants" title="browse plants">browse plants</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20composition" title=" chemical composition"> chemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=harvesting%20heights" title=" harvesting heights"> harvesting heights</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics "> phenolics </a> </p> <a href="https://publications.waset.org/abstracts/122770/influence-of-species-and-harvesting-height-on-chemical-composition-buffer-nitrogen-solubility-and-in-vitro-ruminal-fermentation-of-browse-tree-leaves" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/122770.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">143</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">94</span> Assessement of Phytochemicals and Antioxidant Activity of Lavandula antineae Maire from Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Soumeya%20Krimat">Soumeya Krimat</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahar%20Dob"> Tahar Dob</a>, <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Toumi"> Mohamed Toumi</a>, <a href="https://publications.waset.org/abstracts/search?q=Aicha%20Kesouri"> Aicha Kesouri</a>, <a href="https://publications.waset.org/abstracts/search?q=Hafidha%20Metidji"> Hafidha Metidji</a>, <a href="https://publications.waset.org/abstracts/search?q=Chelghoum%20Chabane"> Chelghoum Chabane</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Lavandula antineae Maire is an endemic medicinal plant of Algeria which is traditionally used for the treatment of chills, bruises, oedema and rheumatism. The present study was designed to investigate the phytochemical screening, total phenolic and antioxidant activity of Lavandula antineae Maire for the first time. Phytochemical screening revealed the presence of different kind of chemical groups (anthraquinones, terpenes, saponins, flavonoids, tannins, O-heterosides, C-heterosides, phenolic acids). The amounts of total phenolics in the extracts (hydromethanolic and ethyl acetate extract) were determined spectrometrically. From the analyses, ethyl acetate extract had the highest total phenolic content (262.35 mg GA/g extract) and antioxidant activity (IC50=7.10 µg/ml) using DPPH method. The ethyl acetate extract was also more potent on reducing power compared to hydromethanolic extract. The results suggested that L. antineae could be considered as a new potential source of natural antioxidant for pharmaceuticals and food preservation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lavandula%20antineae" title="Lavandula antineae">Lavandula antineae</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemical%20screening" title=" phytochemical screening"> phytochemical screening</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolics" title=" total phenolics"> total phenolics</a> </p> <a href="https://publications.waset.org/abstracts/18211/assessement-of-phytochemicals-and-antioxidant-activity-of-lavandula-antineae-maire-from-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18211.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">521</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">93</span> The Effect of Season, Fire and Slope Position on Seriphium plumosum L. Forage Quality in South African Grassland Communities</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hosia%20T.%20Pule">Hosia T. Pule</a>, <a href="https://publications.waset.org/abstracts/search?q=Julius%20T.%20Tjelele"> Julius T. Tjelele</a>, <a href="https://publications.waset.org/abstracts/search?q=Michelle%20J.%20Tedder"> Michelle J. Tedder</a>, <a href="https://publications.waset.org/abstracts/search?q=Dawood%20Hattas"> Dawood Hattas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Acceptability of plant material to herbivores is influenced by, among other factors; nutrients, plant secondary metabolites and growth stage of the plants. However, the effect of these factors on Seriphium plumosum L. acceptability to livestock is still not clearly understood, despite its importance in managing its encroachment in grassland communities. The study used 2 x 2 x 2 factorial analysis of variance to investigate the effect of season (wet and dry), fire, slope position (top and bottom) and their interaction on Seriphium plumosum chemistry. We tested the hypothesis that S. plumosum chemistry varies temporally, spatially and pre- and post-fire treatment. Seriphium plumosum edible material was collected during the wet and dry season from burned and unburned areas on both top and bottom slopes before being analysed for protein (CP) content, neutral detergent fibre (NDF), total phenolics (TP) and condensed tannins (CT). Season had a significant effect on S. plumosum protein content, neutral detergent fibre, total phenolics and condensed tannins. Fire had a significant effect on CP. Interaction of season x fire had a significant effect on NDF and CP (p < 0.05). Seriphium plumosum in the wet season (6.69% ± 0.20 (SE)) had significantly higher CP than in the dry season (5.22% ± 0.13). NDF was significantly higher (58.01% ± 0.41) in the dry season than in the wet season (53.17% ± 0.34), while TP were significantly higher in the dry season (14.44 mg/gDw ± 1.03) than in the wet season (11.08 mg/gDw ± 1.07). CT in the wet season were significantly higher (1.56 mg/gDw ± 0.13) than in the dry season (1 mg/gDw ± 0.03). CP was significantly higher in burned (6. 31 % ± 0.22) than in unburned S. plumosum edible material (5.60 % ± 0.15). Seriphium plumosum CP was significantly higher in wet season x burned (7.34 % ± 0.31) than wet season x unburned (6.08 % ± 0.20) material and dry season x burned (5.34 % ± 0.18) and unburned (5.09 % ± 0.18) material were similar. NDF was similar in dry season x burned (58.31% ± 0.54) and dry season x unburned (57.69 % ± 0.62) material and significantly higher than similar wet season x burned (52.43% ± 0.45) and wet season x post-unburned (53.88% ± 0.47) material. This study suggests integrating fire, browsers, and supplements as encroacher S. plumosum control agents, especially in the wet season, following fire due to high S. plumosum CP content. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=acceptability" title="acceptability">acceptability</a>, <a href="https://publications.waset.org/abstracts/search?q=chemistry" title=" chemistry"> chemistry</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20material" title=" edible material"> edible material</a>, <a href="https://publications.waset.org/abstracts/search?q=encroachment" title=" encroachment"> encroachment</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=tannins" title=" tannins"> tannins</a> </p> <a href="https://publications.waset.org/abstracts/94218/the-effect-of-season-fire-and-slope-position-on-seriphium-plumosum-l-forage-quality-in-south-african-grassland-communities" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/94218.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">158</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">92</span> Wild Rice (Zizania sp.): A Potential Source for Functional Foods and Nutraceuticals</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farooq%20Anwar">Farooq Anwar</a>, <a href="https://publications.waset.org/abstracts/search?q=Gokhan%20Zengin"> Gokhan Zengin</a>, <a href="https://publications.waset.org/abstracts/search?q=Khalid%20M.%20Alkharfy"> Khalid M. Alkharfy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wild rice (Zizania sp.) is an annual cross-pollinated, emergent, aquatic grass that mainly grows naturally in the Great Lakes region of the North America. The nutritional quality attributes of wild rice are superior to the conventional brown rice (Oryza sativa L.) in terms of higher contents of important minerals (especially phosphorous, potassium, magnesium and calcium), B-complex vitamins, vitamin E and amino acids. In some parts of the world, wild rice is valued as a primary food source. The lipids content of wild rice is reported to be low in the range of 0.7 and 1.1%, however, the lipids are recognized as a rich source of polyunsaturated fatty acids (including linoleic and α-linolenic acid) and phytosterols in addition to containing reasonably good amount of tocols. Besides, wild rice is reported to contain an appreciable amount of high-value compounds such as phenolics with antioxidant properties. Presence of such nutritional bioactives contributes towards medicinal benefits and multiple biological activities of this specialty rice. The present lecture is mainly designed to focus on the detailed nutritional attributes, profile of high-value bioactive components and pharmaceutical/biological activities of wild rice leading to exploring functional food and nutraceutical potential of this food commodity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alpha-linolenic%20acid" title="alpha-linolenic acid">alpha-linolenic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=phytosterols" title=" phytosterols"> phytosterols</a>, <a href="https://publications.waset.org/abstracts/search?q=tocols" title=" tocols"> tocols</a>, <a href="https://publications.waset.org/abstracts/search?q=wild%20rice%20lipids" title=" wild rice lipids"> wild rice lipids</a> </p> <a href="https://publications.waset.org/abstracts/38406/wild-rice-zizania-sp-a-potential-source-for-functional-foods-and-nutraceuticals" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/38406.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">510</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">91</span> Antioxidant Properties, Ascorbic Acid and Total Carotenoids Values of Sweet and Hot Red Pepper Paste: A Traditional Food in Turkish Diet</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kubra%20Sayin">Kubra Sayin</a>, <a href="https://publications.waset.org/abstracts/search?q=Derya%20Arslan"> Derya Arslan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Red pepper (Capsicum annum L.) has long been recognized as a good source of antioxidants, being rich in ascorbic acid and other phytochemicals. In Turkish cuisine red pepper is sometimes consumed raw in salads and baked as a garnish, but its most wide consumption type is red pepper paste. The processing of red pepper into pepper paste includes various thermal treatment steps such as heating and pasteurizing. There are reports demonstrating an enhancement or reduction in antioxidant activity of vegetables after thermal treatment. So this study was conducted to investigate the total phenolics, ascorbic acid and total carotenoids as well as free radical scavenging activity of raw red pepper and various red pepper pastes obtainable on the market. The samples were analyzed for radical-scavenging activity (RSA) and total polyphenol (TP) content using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteu methods, respectively. They were also evaluated for ascorbic acid content (AsA) by HPLC. Total carotenoids content was determined spectrophotometrically. Results suggest that there is no significant (P > 0.05) difference in RSA, TP, AsA and total carotenoids content between various red pepper paste products. However, red pepper paste showed marked differences (P < 0.05) in the RSA, TP and AsA contents compared with raw red pepper. It is concluded that the red pepper paste, that has a wide range of consumption in Turkish cuisine, presents a good dose of phenolic compounds and antioxidant capacity and it should be regarded as a functional food. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=red%20pepper%20paste" title="red pepper paste">red pepper paste</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20properties" title=" antioxidant properties"> antioxidant properties</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20carotenoids" title=" total carotenoids"> total carotenoids</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolics" title=" total phenolics "> total phenolics </a> </p> <a href="https://publications.waset.org/abstracts/23623/antioxidant-properties-ascorbic-acid-and-total-carotenoids-values-of-sweet-and-hot-red-pepper-paste-a-traditional-food-in-turkish-diet" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/23623.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">573</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">90</span> Saco Sweet Cherry from Fundão Region, Portugal: Chemical Profile and Health-Promoting Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lu%C3%ADs%20R.%20Silva">Luís R. Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20C.%20Gon%C3%A7alves"> Ana C. Gonçalves</a>, <a href="https://publications.waset.org/abstracts/search?q=Catarina%20Bento"> Catarina Bento</a>, <a href="https://publications.waset.org/abstracts/search?q=F%C3%A1bio%20Jesus"> Fábio Jesus</a>, <a href="https://publications.waset.org/abstracts/search?q=Branca%20M.%20Silva"> Branca M. Silva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Prunus avium Linnaeus, more known as sweet cherry, is one of the most appreciated fruit worldwide. Most of these quantities are produced in Fundão region, being Saco the cultivar most produced. Saco is very rich in bioactive compounds, especially phenolics, and presents great antioxidant capacity. The purpose of the present study was to investigate the chemical profile and biological potential, concerning antioxidant, anti-diabetic activity and protective effects towards erythrocytes by Saco sweet cherry collected from Fundão region (Portugal). The hydroethanolic extracts were prepared and passed through a C18 solid-phase extraction column. The phenolic profile analyzed by LC-DAD method allowed to the identification of 22 phenolic compounds, being 16 non-phenolics and 6 anthocyanins. In respect to non-coloured phenolics, 3-O-caffeoylquinic and ρ-coumaroylquinic acids were the main ones. Concerning to anthocyanins, cyanidin-3-O-rutinoside was found in higher amounts. Relatively to biological potential, Saco showed great antioxidant potential, through DPPH and NO radical assays, with IC50 =16.24 ± 0.46 µg/mL and IC50 = 176.69 ± 3.35 µg/mL for DPPH and NO, respectively. These results were similar to those obtained for ascorbic acid control (IC50 = 16.92 ± 0.69 and IC50 = 162.66 ± 1.31 μg/mL for DPPH and NO, respectively). In respect to antidiabetic potential, Saco revealed capacity to inhibit α-glucosidase in a dose-dependent manner (IC50 = 10.79 ± 0.40 µg/mL), being much active than positive control acarbose (IC50 = 306.66 ± 0.84 μg/mL). Additionally, Saco extracts revealed protective effects against ROO•-mediated toxicity generated by AAPH in human blood erythrocytes, inhibiting hemoglobin oxidation (IC50 = 38.57 ± 0.96 μg/mL) and hemolysis (IC50 = 73.03 ± 1.48 μg/mL), in a concentration-dependent manner. However, Saco extracts were less effective than quercetin control (IC50 = 3.10 μg/mL and IC50 = 0.7 μg/mL for inhibition of hemoglobin oxidation and hemolysis, respectively). The results obtained showed that Saco is an excellent source of phenolic compounds. These ones are natural antioxidant substances, which easily capture reactive species. This work presents new insights regarding sweet cherry antioxidant properties which may be useful for the future development of new therapeutic strategies for preventing or attenuating oxidative-related disorders. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20capacity" title="antioxidant capacity">antioxidant capacity</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20benefits" title=" health benefits"> health benefits</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=saco" title=" saco"> saco</a> </p> <a href="https://publications.waset.org/abstracts/70856/saco-sweet-cherry-from-fundao-region-portugal-chemical-profile-and-health-promoting-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70856.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">316</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">89</span> Catalytic Pyrolysis of Barley Straw for the Production of Fuels and Chemicals</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Funda%20Ates">Funda Ates</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Primary energy sources, such as petroleum, coal and natural gas are principle responsible of world’s energy consumption. However, the rapid worldwide increase in the depletion of these energy sources is remarkable. In addition to this, they have damaging environmentally effect. Renewable energy sources are capable of providing a considerable fraction of World energy demand in this century. Biomass is one of the most abundant and utilized sources of renewable energy in the world. It can be converted into commercial fuels, suitable to substitute for fossil fuels. A high number of biomass types can be converted through thermochemical processes into solid, liquid or gaseous fuels. Pyrolysis is the thermal decomposition of biomass in the absence of air or oxygen. In this study, barley straw has been investigated as an alternative feedstock to obtain fuels and chemicals via pyrolysis in fixed-bed reactor. The influence of pyrolysis temperature in the range 450–750 °C as well as the catalyst effects on the products was investigated and the obtained results were compared. The results indicated that a maximum oil yield of 20.4% was obtained at a moderate temperature of 550 °C. Oil yield decreased by using catalyst. Pyrolysis oils were examined by using instrumental analysis and GC/MS. Analyses revealed that the pyrolysis oils were chemically very heterogeneous at all temperatures. It was determined that the most abundant compounds composing the bio-oil were phenolics. Catalyst decreased the reaction temperature. Most of the components obtained using a catalyst at moderate temperatures was close to those obtained at high temperatures without using a catalyst. Moreover, the use of a catalyst also decreased the amount of oxygenated compounds produced. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Barley%20straw" title="Barley straw">Barley straw</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrolysis" title=" pyrolysis"> pyrolysis</a>, <a href="https://publications.waset.org/abstracts/search?q=catalyst" title=" catalyst"> catalyst</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a> </p> <a href="https://publications.waset.org/abstracts/72812/catalytic-pyrolysis-of-barley-straw-for-the-production-of-fuels-and-chemicals" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72812.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">225</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">88</span> Determination of Performances of Some Mulberry (Morus spp.) Species Selected from Different Places of Turkey under Kahramanmaras Conditions</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Muruvvet%20Ilgin">Muruvvet Ilgin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ilknur%20Agca"> Ilknur Agca</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Common mulberry (Morus levigate Wall.) and purple mulberry (Morus rubra L.) species which were selected from different regions of Turkey were used as material in order to determine their performance. Therefore, phenological observations, pomological analysis (fruit size, fruit weight, fruit stalk length, acidity and TSS (Total Soluble Solids) and phytochemical properties organic acids (oxalic acid, succinic acid, citric acid, fumaric acid and malic acid) and vitamin C (ascorbic acid) total phenolics and antioxidant capacity values of mulberries) were determined. Phenological observations of seven different periods were also identified. Fruit weight values varied between 3.48 to 4.26 g. TSS contents value were from 14.36 to 21.30%, and fruit acidity was determined between 0.29 to 2.02%. The amount of ascorbic acid of Finger mulberry (Morus levigate Wall.) and purple mulberry (Morus rubra L.) species were identified as 35.60% and 363.28%. The highest value of total phenolic contents belonged to with a finger mulberry genotypes P1 934.80 mg/100g whereas the lowest one was of purple mulberry genotypes 278.70 mg/100g. FRAP and TEAC methods were used for determination of antioxidant capacity of the values of 0.58-22.65 micromol TE/kg and 20.34-31.6 micromol TE/kg. Total phenolics contents and antioxidant capacity strongly depends on fruit color intensity with a positive correlation. The obtained results have been found to be important as a source of future pharmacological studies and pomological and breeding programs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mulberry" title="mulberry">mulberry</a>, <a href="https://publications.waset.org/abstracts/search?q=phenology" title=" phenology"> phenology</a>, <a href="https://publications.waset.org/abstracts/search?q=phytochemical%20property" title=" phytochemical property"> phytochemical property</a>, <a href="https://publications.waset.org/abstracts/search?q=pomology" title=" pomology"> pomology</a> </p> <a href="https://publications.waset.org/abstracts/75910/determination-of-performances-of-some-mulberry-morus-spp-species-selected-from-different-places-of-turkey-under-kahramanmaras-conditions" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/75910.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">231</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">87</span> Ultrasonic Extraction of Phenolics from Leaves of Shallots and Peels of Potatoes for Biofortification of Cheese</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lila%20Boulekbache-Makhlouf">Lila Boulekbache-Makhlouf</a>, <a href="https://publications.waset.org/abstracts/search?q=Fatiha%20Brahmi"> Fatiha Brahmi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was carried out with the aim of enriching fresh cheese with the food by-products, which are the leaves of shallots and the peels of potatoes. Firstly, the conditions for extracting the total polyphenols using ultrasound are optimized. Then, the contents of total polyphenols PPT , flavonoids and antioxidant activity were evaluated for the extracts obtained by adopting the optimal parameter. On the other hand, we have carried out some physicochemical, microbiological and sensory analyzes of the cheese produced. The maximum total polyphenols value of 70.44 mg GAE gallic acid equivalent / g of dry matter DM of shallot leaves was reached with 40% (v/v) ethanol, an extraction time of 90 min and a temperature of 10 °C. While, the maximum TPP total polyphenols content of potato peels of 45.03 ± 4.16 mg gallic acid equivalent / g of dry matter DM was obtained using an ethanol /water mixture (40%, v/v), a time of 30 min and a temperature of 60 °C and the flavonoid contents were 13.99 and 7.52 QE quercetin equivalent/g dry matter DM, respectively. From the antioxidant tests, we deduced that the potato peels present a higher antioxidant power with the concentration of extracts causing a 50% inhibition IC50s of 125.42 ± 2.78 μg/mL for 2,2-diphényl 1-picrylhydrazyle DPPH, of 87.21 ± 7.72 μg/mL for phosphomolybdate and 200.77 ± 13.38 μg/mL for iron chelation, compared with the results obtained for shallot leaves which were 204.29 ± 0.09, 45.85 ± 3,46 and 1004.10 ± 145.73 μg/mL, respectively. The results of the physicochemical analyzes have shown that the formulated cheese was compliant with standards. Microbiological analyzes show that the hygienic quality of the cheese produced was satisfactory. According to the sensory analysis, the experts liked the cheese enriched with the powder and pieces of the leaves of the shallots. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=shallots%20leaves" title="shallots leaves">shallots leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=potato%20peels" title=" potato peels"> potato peels</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound%20extraction" title=" ultrasound extraction"> ultrasound extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=cheese" title=" cheese"> cheese</a> </p> <a href="https://publications.waset.org/abstracts/160098/ultrasonic-extraction-of-phenolics-from-leaves-of-shallots-and-peels-of-potatoes-for-biofortification-of-cheese" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/160098.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">91</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">86</span> Effect of UV-B Light Treatment on Nutraceutical Potential of an Indigenous Mushroom Calocybe Indica</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Himanshi%20Rathore">Himanshi Rathore</a>, <a href="https://publications.waset.org/abstracts/search?q=Shalinee%20Prasad"> Shalinee Prasad</a>, <a href="https://publications.waset.org/abstracts/search?q=Satyawati%20Sharma"> Satyawati Sharma</a>, <a href="https://publications.waset.org/abstracts/search?q=Ajay%20Singh%20Yadav"> Ajay Singh Yadav</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Medicinal mushrooms are acceptable all over the world not only because they have a unique flavour and texture but also due to the presence of great nutritional, nutraceutical and functional properties. High content of physiologically active substances like ergosterol, vitamin D, phenolic compounds, triterpenoids and steroids make these medicinal mushrooms a key source of nutraceuticals. Calocybe indica is a popular medicinal mushroom of India which is known to possess high amount of secondary metabolites including ergosterol (vitamin D2). The ergosterol gets converted to vitamin D in the presence of UV rays by a photochemical reaction. In lieu of the above facts the present study was undertaken to investigate the effect of UV-B light treatment on the vitamin D2 concentration, phenolic content and non volatile compounds in Calocybe indica. For this study, UV-B light source of intensity 5.3w/m2 was used to expose mushrooms for the time period of 0min, 30min, 60min and 90 min. It was found that the vitamin D2 concentration increased with the time duration i.e. 85±0.15 (0 min), 182±1.6 (30 min), 187±0.4 (60 min) and 182 ±0.8 (90 min) μg/g (dry weight). Highest concentration of vitamin D2 was found at 60 min duration. No discoloration in sliced mushrooms was observed during the exposure time. The results revealed that the exposure of mushrooms for a minimum of 30 min duration under UVB source can be a novel, convenient and cheapest way to increase the vitamin D content in mushrooms. This can be one of richest source to fulfil the recommended dietary allowances of vitamin D in our daily diets. The paper provides information on the enhancement of vitamin D content by UV lights and its effects on the non volatile (soluble sugars, free amino acids, 5′-nucleotides and phenolics) compounds will also be presented. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Calocybe%20indica" title="Calocybe indica">Calocybe indica</a>, <a href="https://publications.waset.org/abstracts/search?q=ergosterol" title=" ergosterol"> ergosterol</a>, <a href="https://publications.waset.org/abstracts/search?q=nutraceutical" title=" nutraceutical"> nutraceutical</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a> </p> <a href="https://publications.waset.org/abstracts/26106/effect-of-uv-b-light-treatment-on-nutraceutical-potential-of-an-indigenous-mushroom-calocybe-indica" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26106.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">469</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">85</span> Endemic Asteraceae from Mauritius Islands as Potential Phytomedicines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.Kauroo">S.Kauroo</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Govinden%20Soulange"> J. Govinden Soulange</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20Marie"> D. Marie</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Psiadia species from the Asteraceae are traditionally used in the folk medicine of Mauritius to treat cutaneous and bronchial infections. The present study aimed at validating the phytomedicinal properties of the selected species from the Asteraceae family, namely Psiadia arguta, Psiadia viscosa, Psiadia lithospermifolia, and Distephanus populifolius. Dried hexane, ethyl acetate, and methanol leaf extracts were studied for their antioxidant properties using the DPPH (1, 1-diphenyl-2-picryl-hydrazyl), FRAP (Ferric Reducing Ability of Plasma), and Deoxyribose assays. Antibacterial activity against human pathogenic bacteria namely Escherichia coli (ATCC 27853), Staphylococcus aureus (ATCC 29213), Enterococcus faecalis (ATCC 29212), Klebsiella pneumonia (ATCC27853), Pseudomonas aeruginosa (ATCC 27853), and Bacillus cereus (ATCC 11778) was measured using the broth microdilution assay. Qualitative phytochemical screening using standard methods revealed the presence of coumarins, tannins, leucoanthocyanins, and steroids in all the tested extracts. The measured phenolics level of the selected plant extracts varied from 24.0 to 231.6 mg GAE/g with the maximum level in methanol extracts in all four species. The highest flavonoids and proanthocyanidins content was noted in Psiadia arguta methanolic extracts with 65.7±1.8 mg QE/g and 5.1±0.0 mg CAT/g dry weight (DW) extract, respectively. The maximum free radical scavenging activity was measured in Psiadia arguta methanol and ethyl acetate extracts with IC50 11.3±0.2 and 11.6± 0.2 µg/mL, respectively and followed by Distephanus populifolius methanol extracts with an IC50 of 11.3± 0.8 µg/mL. The maximum ferric reducing antioxidant potential was noted in Psiadia lithospermifolia methanol extracts with a FRAP value of 18.8 ± 0.4 µmol Fe2+/L/g DW. The antioxidant capacity based on DPPH and Deoxyribose values were negatively related to total phenolics, flavonoid and proanthocyanidins content while the ferric reducing antioxidant potential were strongly correlated to total phenolics, flavonoid and proanthocyanidins content. All four species exhibited antimicrobial activity against the tested bacteria (both Gram-negative and Gram-positive). Interestingly, the hexane and ethyl acetate extracts of Psiadia viscosa and Psiadia lithospermifolia were more active than the control antibiotic Chloramphenicol. The Minimum inhibitory concentration (MIC) values for hexane and ethyl acetate extracts of Psiadia viscosa and Psiadia lithospermifolia against the tested bacteria ranged from (62.5 to 500 µg/ml). These findings validate the use of these tested Asteraceae in the traditional medicine of Mauritius and also highlight their pharmaceutical potential as prospective phytomedicines. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antibacterial" title="antibacterial">antibacterial</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=DPPH" title=" DPPH"> DPPH</a>, <a href="https://publications.waset.org/abstracts/search?q=flavonoids" title=" flavonoids"> flavonoids</a>, <a href="https://publications.waset.org/abstracts/search?q=FRAP" title=" FRAP"> FRAP</a>, <a href="https://publications.waset.org/abstracts/search?q=Psiadia%20spp" title=" Psiadia spp "> Psiadia spp </a> </p> <a href="https://publications.waset.org/abstracts/33240/endemic-asteraceae-from-mauritius-islands-as-potential-phytomedicines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33240.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">530</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">84</span> In vitro Assessment of Bioactive Properties and Dose-Dependent Antioxidant Activities of Commercial Grape Cultivars in Taiwan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kandi%20Sridhar">Kandi Sridhar</a>, <a href="https://publications.waset.org/abstracts/search?q=Charles%20Albert%20Linton"> Charles Albert Linton </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Grapes are excellent sources of bioactive compounds, which have been suggested to be responsible for lowering the risk of chronic diseases. Fresh and freeze-dried extracts of Kyoho and Jubilee, commercial grape varieties available in Taiwan and attractive for their quality berries, were investigated for their total phenolics and total ﬂavonoids contents and related dose-dependent antioxidants properties using various in vitro assays. The efficiency of the extraction yield ranged from 7.10 % to 25.53 % (w/w), depending on solvent used. Fresh samples of Kyoho and Jubilee exhibited total polyphenolic contents (351.56 ± 23.08 and 328.67 ± 16.54 µg GAE/mL, respectively), whereas Kyoho freeze-dried methanol: water extracts contains the good levels of total flavonoids (4767.82 ± 22.20 µg QE/mL). Kyoho and Jubilee freeze-dried extracts exhibited the highest total flavonoid contents. There was a weak correlation between total phenolic and flavonoid assays (r= -0.05, R2 = 0.02, p > 0.05). Kyoho fresh and freeze-dried samples showed the DPPH (11.51 – 77.82 %), superoxide scavenging activity (33.61 – 81.95 %), and total antioxidant inhibition (92.01 – 99.28 %), respectively. Total flavonoids were statistically correlated with EC50 DPPH scavenging radicals (r =0.91, p < 0.01), EC50 nitric oxide (r = 0.25, p > 0.05), and EC50 lipid peroxidation radicals (r = 0.38, p > 0.05). These results suggested that the two commercial grape cultivars in Taiwan could be used as a good source of natural antioxidants. Thus, consumption of grapes as a source antioxidant might lower the risk of chronic diseases. Moreover, future studies will investigate and develop phenolic acid profile for the cultivars in Taiwan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title="antioxidants">antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=EC50%20radical%20scavenging%20activity" title=" EC50 radical scavenging activity"> EC50 radical scavenging activity</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20cultivars" title=" grape cultivars"> grape cultivars</a>, <a href="https://publications.waset.org/abstracts/search?q=total%20phenolics" title=" total phenolics "> total phenolics </a> </p> <a href="https://publications.waset.org/abstracts/78841/in-vitro-assessment-of-bioactive-properties-and-dose-dependent-antioxidant-activities-of-commercial-grape-cultivars-in-taiwan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78841.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">178</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">83</span> Cultivation of Halophytes: Effect of Salinity on Nutritional and Functional Properties </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Luisa%20Barreira">Luisa Barreira</a>, <a href="https://publications.waset.org/abstracts/search?q=Viana%20Castaneda"> Viana Castaneda</a>, <a href="https://publications.waset.org/abstracts/search?q=Maria%20J.%20Rodrigues"> Maria J. Rodrigues</a>, <a href="https://publications.waset.org/abstracts/search?q=Florinda%20Gama"> Florinda Gama</a>, <a href="https://publications.waset.org/abstracts/search?q=Tamara%20Santos"> Tamara Santos</a>, <a href="https://publications.waset.org/abstracts/search?q=Marta%20Oliveira"> Marta Oliveira</a>, <a href="https://publications.waset.org/abstracts/search?q=Catarina%20Pereira"> Catarina Pereira</a>, <a href="https://publications.waset.org/abstracts/search?q=Maribela%20Pestana"> Maribela Pestana</a>, <a href="https://publications.waset.org/abstracts/search?q=Pedro%20Correia"> Pedro Correia</a>, <a href="https://publications.waset.org/abstracts/search?q=Miguel%20Salazar"> Miguel Salazar</a>, <a href="https://publications.waset.org/abstracts/search?q=Carla%20Nunes"> Carla Nunes</a>, <a href="https://publications.waset.org/abstracts/search?q=Luisa%20Custodio"> Luisa Custodio</a>, <a href="https://publications.waset.org/abstracts/search?q=Joao%20Varela"> Joao Varela</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In the last century, the world witnessed an exponential demographic increase that has put an enormous pressure on agriculture and food production. Associated also with climate changes, there has been a decrease in the amount of available freshwater and an increased salinization of soils which can affect the production of most food crops. Halophytes, however, are plants able to withstand high salinities while maintaining a good growth productivity. To cope with the excess salt, they produce secondary metabolites (e.g. vitamins and phenolic compounds) which, along with the natural presence of some minerals, makes them not only nutritionally rich but also functional foods. Some halophytes, as quinoa or salicornia, are already used in some countries, mostly as gourmet food. Hydroponic cultivation of halophytes using seawater or diluted seawater for watering can decrease the pressure on freshwater resources while producing a nutritional and functional food. The XtremeGourmet project funded by the EU aims to develop and optimize the production of different halophytes by hydroponics. One of the more specific objectives of this project is the study of halophytes’ productivity and chemical composition under different abiotic conditions, e.g. salt and nutrient concentration and light intensity. Three species of halophytes commonly occurring in saltmarshes of the South of Portugal (Inula chrithmoides, Salicornia ramosissima and Mesembryanthemum nodiflorum) were cultivated using hydroponics under different salinities, ranging from 5 to 45 dS/m. For each condition, several parameters were assessed namely: total and commercial productivity, electrical conductivity, total soluble solids, proximal composition, mineral profile, total phenolics, flavonoids and condensed tannins content and antioxidant activity. Results show that productivity was significantly reduced for all plants with increasing salinity up to salinity 29 dS/m and remained low onwards. Oppositely, the electrical conductivity and the total soluble solids content of the produced plants increased with salinity, reaching a plateau at 29 dS/m. It seems that plants reflect the salt concentration of the water up to some point, being able to regulate their salt content for higher salinities. The same tendency was observed for the ash content of these plants, which is related to the mineral uptake from the cultivating media and the plants’ capacity to both accumulate and regulate ions’ concentration in their tissues. Nonetheless, this comes with a metabolic cost which is observed by a decrease in productivity. The mineral profile of these plants shows high concentrations of sodium but also high amounts of potassium. In what concerns the microelements, these plants appear to be a good source of manganese and iron and the low amounts of toxic metals account for their safe consumption in moderate amounts. Concerning the phenolics composition, plants presented moderate concentrations of phenolics but high amounts of condensed tannins, particularly I. crithmoides which accounts for its characteristic sour and spicy taste. Contrary to some studies in which higher amounts of phenolics were found in plants cultivated under higher salinities, in this study, the highest amount of phenolic compounds were found in plants grown at the lowest or intermediate salinities. Nonetheless, there was a positive correlation between the concentration of these compounds and the antioxidant capacity of the plants’ extracts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20properties" title="functional properties">functional properties</a>, <a href="https://publications.waset.org/abstracts/search?q=halophytes" title=" halophytes"> halophytes</a>, <a href="https://publications.waset.org/abstracts/search?q=hydroponics" title=" hydroponics"> hydroponics</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20composition" title=" nutritional composition"> nutritional composition</a>, <a href="https://publications.waset.org/abstracts/search?q=salinity%20effect" title=" salinity effect"> salinity effect</a> </p> <a href="https://publications.waset.org/abstracts/91081/cultivation-of-halophytes-effect-of-salinity-on-nutritional-and-functional-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91081.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">270</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">82</span> Impact of Fermentation Time and Microbial Source on Physicochemical Properties, Total Phenols and Antioxidant Activity of Finger Millet Malt Beverage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Henry%20O.%20Udeha">Henry O. Udeha</a>, <a href="https://publications.waset.org/abstracts/search?q=Kwaku%20G.%20Duodub"> Kwaku G. Duodub</a>, <a href="https://publications.waset.org/abstracts/search?q=Afam%20I.%20O.%20Jideanic"> Afam I. O. Jideanic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Finger millet (FM) [Eleusine coracana] is considered as a potential ‘‘super grain’’ by the United States National Academies as one of the most nutritious among all the major cereals. The regular consumption of FM-based diets has been associated with reduced risk of diabetes, cataract and gastrointestinal tract disorder. Hyperglycaemic, hypocholesterolaemic and anticataractogenic, and other health improvement properties have been reported. This study examined the effect of fermentation time and microbial source on physicochemical properties, phenolic compounds and antioxidant activity of two finger millet (FM) malt flours. Sorghum was used as an external reference. The grains were malted, mashed and fermented using the grain microflora and Lactobacillus fermentum. The phenolic compounds of the resulting beverage were identified and quantified using ultra-performance liquid chromatography (UPLC) and mass spectrometer system (MS). A fermentation-time dependent decrease in pH and viscosities of the beverages, with a corresponding increase in sugar content were noted. The phenolic compounds found in the FM beverages were protocatechuic acid, catechin and epicatechin. Decrease in total phenolics of the beverages was observed with increased fermentation time. The beverages exhibited 2, 2-diphenyl-1-picrylhydrazyl, 2, 2՛-azinobis-3-ethylbenzthiazoline-6-sulfonic acid radical scavenging action and iron reducing activities, which were significantly (p < 0.05) reduced at 96 h fermentation for both microbial sources. The 24 h fermented beverages retained a higher amount of total phenolics and had higher antioxidant activity compared to other fermentation periods. The study demonstrates that FM could be utilised as a functional grain in the production of non-alcoholic beverage with important phenolic compounds for health promotion and wellness. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=eleusine%20coracana" title=" eleusine coracana"> eleusine coracana</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title=" phenolic compounds"> phenolic compounds</a> </p> <a href="https://publications.waset.org/abstracts/146346/impact-of-fermentation-time-and-microbial-source-on-physicochemical-properties-total-phenols-and-antioxidant-activity-of-finger-millet-malt-beverage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146346.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">107</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">81</span> Modified Poly (Pyrrole) Film-Based Biosensors for Phenol Detection</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Korkut">S. Korkut</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20S.%20Kilic"> M. S. Kilic</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Erhan"> E. Erhan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In order to detect and quantify the phenolic contents of a wastewater with biosensors, two working electrodes based on modified Poly (Pyrrole) films were fabricated. Enzyme horseradish peroxidase was used as biomolecule of the prepared electrodes. Various phenolics were tested at the biosensor. Phenol detection was realized by electrochemical reduction of quinones produced by enzymatic activity. Analytical parameters were calculated and the results were compared with each other. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carbon%20nanotube" title="carbon nanotube">carbon nanotube</a>, <a href="https://publications.waset.org/abstracts/search?q=phenol%20biosensor" title=" phenol biosensor"> phenol biosensor</a>, <a href="https://publications.waset.org/abstracts/search?q=polypyrrole" title=" polypyrrole"> polypyrrole</a>, <a href="https://publications.waset.org/abstracts/search?q=poly%20%28glutaraldehyde%29" title=" poly (glutaraldehyde)"> poly (glutaraldehyde)</a> </p> <a href="https://publications.waset.org/abstracts/22105/modified-poly-pyrrole-film-based-biosensors-for-phenol-detection" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22105.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">419</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">80</span> Efficacy of Solanum anguivi Lam Fruits (African Bitter Berry) in Lowering Glucose Levels in Diabetes Mellitus and Increasing Survival</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aisha%20Musaazi%20Sebunya%20Nakitto">Aisha Musaazi Sebunya Nakitto</a>, <a href="https://publications.waset.org/abstracts/search?q=Anika%20E.%20Wagner"> Anika E. Wagner</a>, <a href="https://publications.waset.org/abstracts/search?q=Yusuf%20B.%20Byaruhanga"> Yusuf B. Byaruhanga</a>, <a href="https://publications.waset.org/abstracts/search?q=John%20H.%20Muyonga"> John H. Muyonga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The prevalence and burden of diabetes are rapidly increasing globally, stemming from changes in lifestyle and dietary habits. Although several drugs are available to treat type 2 diabetes mellitus (T2DM), many are accompanied by several side effects and are often costly. Solanum anguivi Lam. fruits (SALF) are bitter berries that commonly grow in the wild and are traditionally cultivated by many globally as a remedy for T2DM. This effect is likely attributable to the presence of bioactive compounds such as phenolics, flavonoids, saponins, alkaloids, and vitamin C in SALF. In this study, we investigated the morphological characteristics of different SALF accessions and the effect of ripeness stages and thermal treatments on the bioactive compounds contents (BCC) and antioxidant activity (AA) of SALF accessions. Using the fruit fly Drosophila melanogaster (D. melanogaster) model, we explored the potential impact of dietary SALF in preventing and treating T2DM phenotypes. Morphological characterization was conducted based on descriptors of Solanum species. The BCC and AA of SALF at different ripeness stages (unripe, yellow, orange, and red) and after thermal treatments were determined using spectrophotometry, HPLC, and gravimetry. Male and female fruit flies were fed a high-sugar diet (HSD) to induce a T2DM-like phenotype, while control flies were fed on SY10 medium for up to 24 days. Experimental flies were exposed to HSD supplemented with 5 or 10 mg/ml SALF. The therapeutic and prevention effect of SALF in T2DM-like phenotype was investigated on weight, climbing activity, glucose and triglyceride contents, survival, and gene expression of PPARγ co-activator 1α fly homolog Srl and Drosophila insulin-like peptides. Methods in fly studies included Gustatory assay, Climbing assay, Glucose GOD-PAP assay, Triglyceride GPO-PAP assay, Roti-Quant®, and Real Time-PCR analysis. The ripeness stage significantly influenced SALF BCC and AA, and this was dependent on the accession. The unripe stage had the highest AA and total phenolics and flavonoids; the orange stage was rich in saponins, while the red stage had the highest alkaloid contents. Boiling and steaming increased the total phenolics and AA up to 4-fold and 3-fold, respectively. Drying at low temperatures resulted in higher phenolics and AA than the control. In the therapeutic model, the HSD-fed female flies exhibited elevated glucose levels, which exhibited a dose-dependent reduction upon exposure to a SALF-supplemented diet. Female flies fed on a SALF+ HSD exhibited a significant increase in survival compared to HSD-fed and control diet-fed flies. SALF supplementation did not alter the weights, fitness, and triglyceride levels of female flies in comparison with HSD-only-fed flies. The mRNA levels of Srl decreased in HSD-fed flies compared to the control-fed, with no effect observed in females exposed to HSD+SALF. Similarly, in the preventative model, the SALF diet resulted in higher survival of supplemented flies compared to controls. Consumption of boiled unripe SALF may result in the highest health benefits due to the high phenolic contents and antioxidant activity observed. Dietary intake of SALF significantly lowered glucose levels and increased survival of the D. melanogaster model. Additional studies in higher organisms are needed to explore the preventative and therapeutic potential of SALF in T2DM. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title=" bioactive compounds"> bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=bitter%20berries" title=" bitter berries"> bitter berries</a>, <a href="https://publications.waset.org/abstracts/search?q=Drosophila%20melanogaster" title=" Drosophila melanogaster"> Drosophila melanogaster</a>, <a href="https://publications.waset.org/abstracts/search?q=Solanum%20anguivi" title=" Solanum anguivi"> Solanum anguivi</a>, <a href="https://publications.waset.org/abstracts/search?q=type%202%20diabetes%20mellitus" title=" type 2 diabetes mellitus"> type 2 diabetes mellitus</a>, <a href="https://publications.waset.org/abstracts/search?q=survival" title=" survival"> survival</a> </p> <a href="https://publications.waset.org/abstracts/190336/efficacy-of-solanum-anguivi-lam-fruits-african-bitter-berry-in-lowering-glucose-levels-in-diabetes-mellitus-and-increasing-survival" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/190336.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">30</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=phenolics&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=phenolics&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=phenolics&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=phenolics&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a 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