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anthocyanins</title> <meta name="description" content="Search results for: anthocyanins"> <meta name="keywords" content="anthocyanins"> <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 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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="anthocyanins"> <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> 59</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: anthocyanins</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">59</span> The Relationship of Anthocyanins with Color of Organically and Conventionally Cultivated Potatoes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Murniece">I. Murniece</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Tomsone"> L. Tomsone</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Skrabule"> I. Skrabule</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Vaivode"> A. Vaivode</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. Potato tubers contain significant amounts of anthocyanins. The aim of this research was to determine the content of anthocyanins and its relationship with the colour of organically and conventionally cultivated potato varieties. In the research eight potato samples of three potato varieties were analysed on anthocyanins, dry matter content and colour. Obtained results show that there was no significant influence on amount of anthocyanins between different cultivation environments (p>0.05) while between varieties-significant difference (p<0.05). Strong correlation between the amount of anthocyanins and colour was determined. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=potato%20variety" title="potato variety">potato variety</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=organic" title=" organic"> organic</a>, <a href="https://publications.waset.org/abstracts/search?q=conventional" title=" conventional"> conventional</a>, <a href="https://publications.waset.org/abstracts/search?q=dry%20matter" title=" dry matter"> dry matter</a> </p> <a href="https://publications.waset.org/abstracts/7516/the-relationship-of-anthocyanins-with-color-of-organically-and-conventionally-cultivated-potatoes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/7516.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">186</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">58</span> Extraction and Analysis of Anthocyanins Contents from Different Stage Flowers of the Orchids Dendrobium Hybrid cv. Ear-Sakul</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Orose%20Rugchati">Orose Rugchati</a>, <a href="https://publications.waset.org/abstracts/search?q=Khumthong%20Mahawongwiriya"> Khumthong Mahawongwiriya</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dendrobium hybrid cv. Ear-Sakul has become one of the important commercial commodities in Thailand agricultural industry worldwide, either as potted plants or as cut flowers due to the attractive color produced in flower petals. Anthocyanins are the main flower pigments and responsible for the natural attractive display of petal colors. These pigments play an important role in functionality, such as to attract animal pollinators, classification, and grading of these orchids. Dendrobium hybrid cv. Ear-Sakul has been collected from local area farm in different stage flowers (F1, F2-F5, and F6). Anthocyanins pigment were extracted from the fresh flower by solvent extraction (MeOH–TFA 99.5:0.5v/v at 4ºC) and purification with ethyl acetate. The main anthocyanins components are cyanidin, pelargonidin, and delphinidin. Pure anthocyanin contents were analysis by UV-Visible spectroscopy technique at λ max 535, 520 and 546 nm respectively. The anthocyanins contents were converted in term of monomeric anthocyanins pigment (mg/L). The anthocyanins contents of all sample were compared with standard pigments cyanidin, pelargonidin and delphinidin. From this experiment is a simple extraction and analysis anthocyanins content in different stage of flowers results shown that monomeric anthocyanins pigment contents of different stage flowers (F1, F2-F5 and F6 ): cyanidin – 3 – glucoside (mg/l) are 0.85+0.08, 24.22+0.12 and 62.12+0.6; Pelargonidin 3,5-di- glucoside(mg/l) 10.37+0.12, 31.06+0.8 and 81.58+ 0.5; Delphinidin (mg/l) 6.34+0.17, 18.98+0.56 and 49.87+0.7; and the appearance of extraction pure anthocyanins in L(a, b): 2.71(1.38, -0.48), 1.06(0.39,-0.66) and 2.64(2.71,-3.61) respectively. Dendrobium Hybrid cv. Ear-Sakul could be used as a source of anthocyanins by simple solvent extraction and stage of flowers as a guideline for the prediction amount of main anthocyanins components are cyanidin, pelargonidin, and delphinidin could be application and development in quantities, and qualities with the advantage for food pharmaceutical and cosmetic industries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=analysis" title="analysis">analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins%20contents" title=" anthocyanins contents"> anthocyanins contents</a>, <a href="https://publications.waset.org/abstracts/search?q=different%20stage%20flowers" title=" different stage flowers"> different stage flowers</a>, <a href="https://publications.waset.org/abstracts/search?q=Dendrobium%20Hybrid%20cv.%20Ear-Sakul" title=" Dendrobium Hybrid cv. Ear-Sakul"> Dendrobium Hybrid cv. Ear-Sakul</a> </p> <a href="https://publications.waset.org/abstracts/52719/extraction-and-analysis-of-anthocyanins-contents-from-different-stage-flowers-of-the-orchids-dendrobium-hybrid-cv-ear-sakul" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52719.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">150</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">57</span> Effect of Plant Nutrients on Anthocyanin Content and Yield Component of Black Glutinous Rice Plants</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chonlada%20Bennett">Chonlada Bennett</a>, <a href="https://publications.waset.org/abstracts/search?q=Phumon%20Sookwong"> Phumon Sookwong</a>, <a href="https://publications.waset.org/abstracts/search?q=Sakul%20Moolkam"> Sakul Moolkam</a>, <a href="https://publications.waset.org/abstracts/search?q=Sivapong%20Naruebal%20Sugunya%20Mahatheeranont"> Sivapong Naruebal Sugunya Mahatheeranont</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The cultivation of black glutinous rice rich in anthocyanins can provide great benefits to both farmers and consumers. Total anthocyanins content and yield component data of black glutinous rice cultivar (KHHK) grown with the addition of mineral elements (Ca, Mg, Cu, Cr, Fe and Se) under soilless conditions were studied. Ca application increased seed anthocyanins content by three-folds compared to controls. Cu application to rice plants obtained the highest number of grains panicle, panicle length and subsequently high panicle weight. Se application had the largest effect on leaf anthocyanins content, the number of tillers, number of panicles and 100-grain weight. These findings showed that the addition of mineral elements had a positive effect on increasing anthocyanins content in black rice plants and seeds as well as the heightened development of black glutinous rice plant growth. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anthocyanins" title="Anthocyanins">Anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=Black%20Glutinous%20Rice" title=" Black Glutinous Rice"> Black Glutinous Rice</a>, <a href="https://publications.waset.org/abstracts/search?q=Mineral%20Elements" title=" Mineral Elements"> Mineral Elements</a>, <a href="https://publications.waset.org/abstracts/search?q=Soilless%20Culture" title=" Soilless Culture"> Soilless Culture</a> </p> <a href="https://publications.waset.org/abstracts/123992/effect-of-plant-nutrients-on-anthocyanin-content-and-yield-component-of-black-glutinous-rice-plants" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/123992.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">144</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">56</span> Different Methods Anthocyanins Extracted from Saffron</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hashem%20Barati">Hashem Barati</a>, <a href="https://publications.waset.org/abstracts/search?q=Afshin%20Farahbakhsh"> Afshin Farahbakhsh </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The flowers of saffron contain anthocyanins. Generally, extraction of anthocyanins takes place at low temperatures (below 30 °C), preferably under vacuum (to minimize degradation) and in an acidic environment. In order to extract anthocyanins, the dried petals were added to 30 ml of acidic ethanol (pH=2). Amount of petals, extraction time, temperature, and ethanol percentage which were selected. Total anthocyanin content was a function of both variables of ethanol percent and extraction time.To prepare SW with pH of 3.5, different concentrations of 100, 400, 700, 1,000, and 2,000 ppm of sodium metabisulfite were added to aqueous sodium citrate. At this selected concentration, different extraction times of 20, 40, 60, 120, 180 min were tested to determine the optimum extraction time. When the extraction time was extended from 20 to 60 min, the total recovered anthocyanins of sulfur method changed from 650 to 710 mg/100 g. In the EW method Cellubrix and Pectinex enzymes were added separately to the buffer solution at different concentrations of 1%, 2.5%, 5%, 7%, 10%, and 12.5% and held for 2 hours reaction time at an ambient temperature of 40 °C. There was a considerable and significant difference in trends of Acys content of tepals extracted by pectinex enzymes at 5% concentration and AE solution. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=saffron" title="saffron">saffron</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=acidic%20environment" title=" acidic environment"> acidic environment</a>, <a href="https://publications.waset.org/abstracts/search?q=acidic%20ethanol" title=" acidic ethanol"> acidic ethanol</a>, <a href="https://publications.waset.org/abstracts/search?q=pectinex%20enzymes" title=" pectinex enzymes"> pectinex enzymes</a>, <a href="https://publications.waset.org/abstracts/search?q=Cellubrix%20enzymes" title=" Cellubrix enzymes"> Cellubrix enzymes</a>, <a href="https://publications.waset.org/abstracts/search?q=sodium%20metabisulfite" title=" sodium metabisulfite"> sodium metabisulfite</a> </p> <a href="https://publications.waset.org/abstracts/48478/different-methods-anthocyanins-extracted-from-saffron" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48478.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">513</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">55</span> Biological Activity of Bilberry Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gordana%20S.%20%C4%86etkovi%C4%87">Gordana S. Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20T.%20Tumbas%20%C5%A0aponjac"> Vesna T. Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonja%20M.%20Djilas"> Sonja M. Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20M.%20%C4%8Canadanovi%C4%87-Brunet"> Jasna M. Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Sladjana%20M.%20Staj%C4%8Di%C4%87"> Sladjana M. Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20J.%20Vuli%C4%87"> Jelena J. Vulić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Bilberry is one of the most important dietary sources of phenolic compounds, including anthocyanins, phenolic acids, flavonol glycosides and flavan-3-ols. These phytochemicals have different biological activities and therefore may improve our health condition. Also, anthocyanins are interesting to the food industry as colourants. In the present study, bilberry pomace, a by-product of juice processing, was used as a potential source of bioactive compounds. The contents of total phenolic acids, flavonoids and anthocyanins in bilberry pomace were determined by HPLC/UV-Vis. The biological activities of bilberry pomace were evaluated by reducing power (RP) and α-glucosidase inhibitory potential (α-GIP), and expressed as RP0.5 value (the effective concentration of bilberry pomace extract assigned at 0.5 value of absorption) and IC50 value (the concentration of bilberry pomace extract necessary to inhibit 50% of α-glucosidase enzyme activity). Total phenolic acids content was 807.12 ± 25.16 mg/100 g pomace, flavonoids 54.36 ± 1.83mg/100 g pomace and anthocyanins 3426.18 ± 112.09 mg/100 g pomace. The RP0.5 value of bilberry pomace was 0.38 ± 0.02 mg/ml, while IC50 value was 1.82 ± 0.11 mg/ml. These results have revealed the potential for valorization of bilberry juice production by-products for further industrial use as a rich source of bioactive compounds and natural colourants (mainly anthocyanins). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bilberry%20pomace" title="bilberry pomace">bilberry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</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=reducing%20power" title=" reducing power"> reducing power</a>, <a href="https://publications.waset.org/abstracts/search?q=%CE%B1-glucosidase%20enzyme%20activity" title=" α-glucosidase enzyme activity"> α-glucosidase enzyme activity</a> </p> <a href="https://publications.waset.org/abstracts/21890/biological-activity-of-bilberry-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21890.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">599</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">54</span> Anthocyanin Complex: Characterization and Cytotoxicity Studies</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sucharat%20Limsitthichaikoon">Sucharat Limsitthichaikoon</a>, <a href="https://publications.waset.org/abstracts/search?q=Kedsarin%20Saodaeng"> Kedsarin Saodaeng</a>, <a href="https://publications.waset.org/abstracts/search?q=Aroonsri%20Priprem"> Aroonsri Priprem</a>, <a href="https://publications.waset.org/abstracts/search?q=Teerasak%20Damrongrungruang"> Teerasak Damrongrungruang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Complexation of anthocyanins to mimic natural copigmentation process was investigated. Cyanidin-rich extracts from Zea mays L. CeritinaKulesh. anddelphinidin-rich extracts from ClitoriaternateaL. were used to form 4 anthocyanin complexes, AC1, AC2, AC3, and AC4, in the presence of several polyphenols and a trace metal. Characterizations of the ACs were conducted by UV, FTIR, DSC/TGA and morphological observations. Bathochromic shifts of the UV spectra of 4 formulas of ACs were observed at peak wavelengths of about 510-620 nm by 10 nm suggesting complex formation.FTIR spectra of the ACs indicate shifts of peaks from 1,733 cm-1 to 1,696 cm-1 indicating interactions and a decrease in the peak areas within the wavenumber of 3,400-3,500 cm-1 indicating changes in hydrogen bonding.Thermal analysis of all of the ACs suggests increases in melting temperature after complexation. AC with the highest melting temperature was morphologically observed by SEM and TEM to be crystal-like particles within a range of 50 to 200 nm. Particle size analysis of the AC by laser diffraction gave a range of 50-600 nm, indicating aggregation. This AC was shown to have no cytotoxic effect on cultured HGEPp0.5 and HGF (all p> 0.05) by MTT. Therefore, complexation of anthocyanins was simple and self-assembly process, potentially resulting in nanosized particles of anthocyanin complex. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title="anthocyanins">anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=complexation" title=" complexation"> complexation</a>, <a href="https://publications.waset.org/abstracts/search?q=purple%20corn%20cops" title=" purple corn cops"> purple corn cops</a>, <a href="https://publications.waset.org/abstracts/search?q=butterfly%20pea" title=" butterfly pea"> butterfly pea</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20characteristics" title=" physicochemical characteristics"> physicochemical characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=cytotoxicity" title=" cytotoxicity"> cytotoxicity</a> </p> <a href="https://publications.waset.org/abstracts/22944/anthocyanin-complex-characterization-and-cytotoxicity-studies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22944.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">363</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">53</span> Bio-Nano Mask: Antivirus and Antimicrobial Mouth Mask Coating with Nano-TiO2 and Anthocyanin Utilization as an Effective Solution of High ARI Patients in Riau</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Annisa%20Ulfah%20Pristya">Annisa Ulfah Pristya</a>, <a href="https://publications.waset.org/abstracts/search?q=Andi%20Setiawan"> Andi Setiawan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Indonesia placed in sixth rank total Acute Respiratory Infection (ARI) patient in the world and Riau as one of the province with the highest number of people with respiratory infection in Indonesia reached 37 thousand people. Usually society using a mask as prevention action. Unfortunately the commercial mouth mask only can work maximum for 4 hours and the pores are too large to filter out microorganisms and viruses carried by infectious droplets nucleated 1-5 μm. On the other hand, Indonesia is rich with Titanium dioxide (TiO2) and purple sweet potato anthocyanin pigment. Therefore, offered Bio-nano-mask which is a antimicrobial and antiviral mouth mask with Nano-TiO2 coating and purple sweet potato anthocyanins utilization as an effective solution to high ARI patients in Riau, which has the advantage of the mask surface can’t be attached by infectious droplets, self-cleaning and have anthocyanins biosensors that give visual response can be understood easily by the general public in the form of a mask color change from blue/purple to pink when acid levels increase. Acid level is an indicator of microorganisms accumulation in the mouth and surrounding areas. Bio-nano mask making process begins with the preparation (design, Nano-TiO2 liquid preparation, anthocyanins biosensors manufacture) and then superimposing the Nano-TiO2 on the outer surface of spunbond color using a sprayer, then superimposing anthocyanins biosensors film on the Meltdown surface, making bio nano-mask and it pack. Bio-nano mask has the advantage is effectively preventing pathogenic microorganisms and infectious droplets and has accumulated indicator microorganisms that color changes which easily observed by the common people though. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title="anthocyanins">anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=ARI" title=" ARI"> ARI</a>, <a href="https://publications.waset.org/abstracts/search?q=nano-TiO2%20liquid" title=" nano-TiO2 liquid"> nano-TiO2 liquid</a>, <a href="https://publications.waset.org/abstracts/search?q=self%20cleaning" title=" self cleaning"> self cleaning</a> </p> <a href="https://publications.waset.org/abstracts/26719/bio-nano-mask-antivirus-and-antimicrobial-mouth-mask-coating-with-nano-tio2-and-anthocyanin-utilization-as-an-effective-solution-of-high-ari-patients-in-riau" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26719.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">568</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">52</span> Effect of Solvents in the Extraction and Stability of Anthocyanin from the Petals of Caesalpinia pulcherrima for Natural Dye-Sensitized Solar Cell</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Prabavathy">N. Prabavathy</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Balasundaraprabhu"> R. Balasundaraprabhu</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Shalini"> S. Shalini</a>, <a href="https://publications.waset.org/abstracts/search?q=Dhayalan%20Velauthapillai"> Dhayalan Velauthapillai</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Prasanna"> S. Prasanna</a>, <a href="https://publications.waset.org/abstracts/search?q=N.%20Muthukumarasamy"> N. Muthukumarasamy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Dye sensitized solar cell (DSSC) has become a significant research area due to their fundamental and scientific importance in the area of energy conversion. Synthetic dyes as sensitizer in DSSC are efficient and durable but they are costlier, toxic and have the tendency to degrade. Natural sensitizers contain plant pigments such as anthocyanin, carotenoid, flavonoid, and chlorophyll which promote light absorption as well as injection of charges to the conduction band of TiO2 through the sensitizer. But, the efficiency of natural dyes is not up to the mark mainly due to instability of the pigment such as anthocyanin. The stability issues in vitro are mainly due to the effect of solvents on extraction of anthocyanins and their respective pH. Taking this factor into consideration, in the present work, the anthocyanins were extracted from the flower Caesalpinia pulcherrima (C. pulcherrimma) with various solvents and their respective stability and pH values are discussed. The usage of citric acid as solvent to extract anthocyanin has shown good stability than other solvents. It also helps in enhancing the sensitization properties of anthocyanins with Titanium dioxide (TiO2) nanorods. The IPCE spectra show higher photovoltaic performance for dye sensitized TiO2nanorods using citric acid as solvent. The natural DSSC using citric acid as solvent shows a higher efficiency compared to other solvents. Hence citric acid performs to be a safe solvent for natural DSSC in boosting the photovoltaic performance and maintaining the stability of anthocyanins. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Caesalpinia%20pulcherrima" title="Caesalpinia pulcherrima">Caesalpinia pulcherrima</a>, <a href="https://publications.waset.org/abstracts/search?q=citric%20acid" title=" citric acid"> citric acid</a>, <a href="https://publications.waset.org/abstracts/search?q=dye%20sensitized%20solar%20cells" title=" dye sensitized solar cells"> dye sensitized solar cells</a>, <a href="https://publications.waset.org/abstracts/search?q=TiO%E2%82%82%20nanorods" title=" TiO₂ nanorods"> TiO₂ nanorods</a> </p> <a href="https://publications.waset.org/abstracts/71483/effect-of-solvents-in-the-extraction-and-stability-of-anthocyanin-from-the-petals-of-caesalpinia-pulcherrima-for-natural-dye-sensitized-solar-cell" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/71483.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">51</span> Chemical Composition and Antioxidant Activity of Fresh Chokeberries</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac">Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonja%20Djilas"> Sonja Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20%C4%8Canadanovi%C4%87-Brunet"> Jasna Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Gordana%20%C4%86etkovi%C4%87"> Gordana Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Vuli%C4%87"> Jelena Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Sla%C4%91ana%20Staj%C4%8Di%C4%87"> Slađana Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Vin%C4%8Di%C4%87"> Milica Vinčić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Substantial interest has been expressed in fruits and berries due to their potential favourable health effects and high content of polyphenols, especially flavonoids and anthocyanins. Chokeberries (Aronia melanocarpa) are dark berries, similar to blackcurrants, that have been used by native Americans both as a food resource and in traditional medicine for treatment of cold. Epidemiological studies revealed positive effects of chokeberries on colorectal cancer, cardiovascular diseases, and various inflammatory conditions. Chokeberries are well known as good natural antioxidants, which contain phenolic compounds, flavonoids, anthocyanidins and antioxidant vitamins. The aim of this study was to provide information on polyphenolic compounds present in fresh chokeberries as well as to determine its antioxidant activity. Individual polyphenolic compounds have been identified and quantified using HPLC/UV-Vis. Results showed that the most dominant phenolic acid was protocatechuic acid (274.23 mg/100 g FW), flavonoid rutin (319.66 mg/100 g FW) and anthocyanin cyanidin-3-galactoside (1532.68 mg/100 g FW). Generally, anthocyanins were predominant compounds in fresh chokeberry (2342.82 mg/100 g FW). Four anthocyanins have been identified in fresh chokeberry and all of them were cyanidin glicosides. Antioxidant activity was determined using spectrophotometric DPPH assay and compared to standard antioxidant compound vitamin C. The resulting EC50 value (amount of fresh chokeberries that scavenge 50% of DPPH radicals) is 0.33 mg vitamin C equivalent/100 g FW. The results of this investigation provide evidence on high contents of phenolic compounds, especially anthocyanins, in chokeberries as well as high antioxidant activity of this fruit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=chokeberry" title="chokeberry">chokeberry</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</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%20radicals" title=" DPPH radicals"> DPPH radicals</a> </p> <a href="https://publications.waset.org/abstracts/21574/chemical-composition-and-antioxidant-activity-of-fresh-chokeberries" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21574.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">572</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">50</span> Experimental Study for Examination of Nature of Diffusion Process during Wine Microoxygenation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ilirjan%20Malollari">Ilirjan Malollari</a>, <a href="https://publications.waset.org/abstracts/search?q=Redi%20Buzo"> Redi Buzo</a>, <a href="https://publications.waset.org/abstracts/search?q=Lorina%20Lici"> Lorina Lici</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was done for the characterization of polyphenols changes of anthocyanins, flavonoids, the color intensity and total polyphenols index, maturity and oxidation index during the process of micro-oxygenation of wine that comes from a specific geographic area in the southeastern region of the country. Also, through mathematical modeling of the oxygen distribution within solution of wort for wine fermentation, was shown the strong impact of carbon dioxide present in the liquor. Analytical results show periodic increases of color intensity and tonality, reduction level of free anthocyanins and flavonoids free because of polycondensation reactions between tannins and anthocyanins, increased total polyphenols index and decrease the ratio between the flavonoids and anthocyanins offering a red stabilize wine proved by sensory degustation tasting for color intensity, tonality, body, tannic perception, taste and remained back taste which comes by specific area associated with environmental indications. Micro-oxygenation of wine is a wine-making technique, which consists in the addition of small and controlled amounts of oxygen in the different stages of wine production but more efficiently after end of alcoholic fermentation. The objectives of the process include improved mouth feel (body and texture), color enhanced stability, increased oxidative stability, and decreased vegetative aroma during polyphenols changes process. A very important factor is polyphenolics organic grape composition strongly associated with the environment geographical specifics area in which it is grown the grape. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=micro%20oxygenation" title="micro oxygenation">micro oxygenation</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=environment" title=" environment"> environment</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20stability" title=" wine stability"> wine stability</a>, <a href="https://publications.waset.org/abstracts/search?q=diffusion%20modeling" title=" diffusion modeling"> diffusion modeling</a> </p> <a href="https://publications.waset.org/abstracts/52089/experimental-study-for-examination-of-nature-of-diffusion-process-during-wine-microoxygenation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52089.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">210</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">49</span> Smart Food Packaging Using Natural Dye and Nanoclay as a Meat Freshness Indicator</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Betina%20Luiza%20Koop">Betina Luiza Koop</a>, <a href="https://publications.waset.org/abstracts/search?q=Lenilton%20Santos%20Soares"> Lenilton Santos Soares</a>, <a href="https://publications.waset.org/abstracts/search?q=Karina%20Cesca"> Karina Cesca</a>, <a href="https://publications.waset.org/abstracts/search?q=Germ%C3%A1n%20Ayala%20Valencia"> Germán Ayala Valencia</a>, <a href="https://publications.waset.org/abstracts/search?q=Alcilene%20Rodrigues%20Monteiro"> Alcilene Rodrigues Monteiro</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Active and smart food packaging has been studied to control and extend the food shelf-life. However, active compounds such as anthocyanins (ACNs) are unstable to high temperature, light, and pH changes. Several alternatives to stabilize and protect the anthocyanins have been researched, such as adsorption on nanoclays. Thus, this work aimed to stabilize anthocyanin extracted from jambolan fruit (Syzygium cumini), a noncommercial fruit, to development of food package sensors. The anthocyanin extract from jambolan pulp was concentrated by ultrafiltration and adsorbed on montmorillonite. The final biohybrid material was characterized by pH and color. Anthocyanins were adsorbed on nanoclay at pH 1.5, 2.5, and 3.5 and temperatures of 10 and 20 °C. The highest adsorption values were obtained at low pH at high temperatures. The color and antioxidant activity of the biohybrid was maintained for 60 days. A test of the color stability at pH from 1 to 13, simulating spoiled food using ammonia vapor, was performed. At pH from 1 to 5, the ACNs pink color was maintained, indicating that the flavylium cation form was preserved. At pH 13, the biohybrid presented yellow color due to the ACN oxidation. These results showed that the biohybrid material developed has potential application as a sensor to indicate the freshness of meat products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title="anthocyanin">anthocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=biohybrid" title=" biohybrid"> biohybrid</a>, <a href="https://publications.waset.org/abstracts/search?q=food" title=" food"> food</a>, <a href="https://publications.waset.org/abstracts/search?q=smart%20packaging" title=" smart packaging"> smart packaging</a> </p> <a href="https://publications.waset.org/abstracts/162630/smart-food-packaging-using-natural-dye-and-nanoclay-as-a-meat-freshness-indicator" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/162630.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">72</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">48</span> The Antioxidant Activity of Grape Chkhaveri and Its Wine Cultivated in West Georgia (Adjaria)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maia%20Kharadze">Maia Kharadze</a>, <a href="https://publications.waset.org/abstracts/search?q=Indira%20Djaparidze"> Indira Djaparidze</a>, <a href="https://publications.waset.org/abstracts/search?q=Maia%20Vanidze"> Maia Vanidze</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleko%20Kalandia"> Aleko Kalandia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Modern scientific world studies chemical components and antioxidant activity of different kinds of vines according to their breed purity and location. To our knowledge, this kind of research has not been conducted in Georgia yet. The object of our research was to study Chkhaveri vine, which is included in the oldest varieties of the Black Sea basin vine. We have studied different-altitude Chkaveri grapes, juice, and wine (half dry rose-colored produced with European technologies) and their technical markers, qualitative and quantitive composition of their biologically active compounds and their antioxidant activity. We were determining the amount of phenols using Folin-Ciocalteu reagent, Flavonoids, Catechins and Anthocyanins using Spectral method and antioxidant activity using DPPH method. Several compounds were identified using –HPLC-UV-Vis, UPLC-MS methods. Six samples of Chkhaveri species– 5, 300, 360, 380, 400, 780 meter altitudes were taken and analyzed. The sample taken from 360 m altitude is distinguished by its cluster mass (383.6 grams) and high amount of sugar (20.1%). The sample taken from the five-meter altitude is distinguished by having high acidity (0.95%). Unlike other grapes varieties, such concentration of sugar and relatively low levels of citric acid ultimately leads to Chkhaveri wine individuality. Biologically active compounds of Chkhaveri were researched in 2014, 2015, 2016. The amount of total phenols in samples of 2016 fruit varies from 976.7 to 1767.0 mg/kg. Amount of Anthocians is 721.2-1630.2 mg/kg, and the amount of Flavanoids varies from 300.6 to 825.5 mg/kg. Relatively high amount of anthocyanins was found in the Chkhaveri at 780-meter altitude - 1630.2 mg/kg. Accordingly, the amount of Phenols and Flavanoids is high- 1767.9 mg/kg and 825.5 mg/kg. These characteristics are low in samples gathered from 5 meters above sea level, Anthocyanins-721.2 mg/ kg, total Phenols-976.7 mg/ kg, and Flavanoids-300.6 mg/kg. The highest amount of bioactive compounds can be found in the Chkhaveri samples of high altitudes because with rising height environment becomes harsh, the plant has to develop a better immune system using Phenolic compounds. The technology that is used for the production of wine also plays a huge role in the composition of the final product. Optimal techniques of maceration and ageing were worked out. While squeezing Chkhaveri, there are no anthocyanins in the juice. However, the amount of Anthocyanins rises during maceration. After the fermentation of dregs, the amount of anthocyanins is 55%, 521.3 gm/l, total Phenols 80% 1057.7 mg/l and Flavanoids 23.5 mg/l. Antioxidant activity of samples was also determined using the effect of 50% inhibition of the samples. All samples have high antioxidant activity. For instance, in samples at 780 meters above the sea-level antioxidant activity was 53.5%. It is relatively high compared to the sample at 5 m above sea-level with the antioxidant activity of 30.5%. Thus, there is a correlation between the amount Anthocyanins and antioxidant activity. The designated project has been fulfilled by financial support of the Georgia National Science Foundation (Grant AP/96/13, Grant 216816), Any idea in this publication is possessed by the author and may not represent the opinion of the Georgia National Science Foundation. <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=bioactive%20content" title=" bioactive content"> bioactive content</a>, <a href="https://publications.waset.org/abstracts/search?q=wine" title=" wine"> wine</a>, <a href="https://publications.waset.org/abstracts/search?q=chkhaveri" title=" chkhaveri"> chkhaveri</a> </p> <a href="https://publications.waset.org/abstracts/80345/the-antioxidant-activity-of-grape-chkhaveri-and-its-wine-cultivated-in-west-georgia-adjaria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/80345.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">47</span> Valorization of Natural Vegetable Substances from Tunisia: Purification of Two Food Additives, Anthocyanins and Locust Bean Gum</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=N.%20Bouzouita">N. Bouzouita</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Snoussi"> A. Snoussi </a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Ben%20Haj%20Koubaier"> H. Ben Haj Koubaier</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Essaidi"> I. Essaidi</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20M.%20Chaabouni"> M. M. Chaabouni</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Zgoulli"> S. Zgoulli</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Thonart"> P. Thonart</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Color is one of the most important quality attributes for the food industry. Grape marc, a complex lignocellulosic material is one of the most abundant and worth less byproduct, generated after the pressing process. The development of the process of purification by micro filtration, ultra filtration, nano filtration and drying by atomization of the anthocyanins of Tunisian origin is the aim of this work. Locust bean gum is the ground endosperm of the seeds of carob fruit; owing to its remarkable water-binding properties, it is widely used to improve the texture of food and largely employed in food industry. The purification of LGB causes drastically reduced ash and proteins contents but important increase for galactomannan. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carob" title="Carob">Carob</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20additives" title=" food additives"> food additives</a>, <a href="https://publications.waset.org/abstracts/search?q=grape%20pomace" title=" grape pomace"> grape pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=locust%20bean%20gum" title=" locust bean gum"> locust bean gum</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20colorant" title=" natural colorant"> natural colorant</a>, <a href="https://publications.waset.org/abstracts/search?q=nano%20filtration" title=" nano filtration"> nano filtration</a>, <a href="https://publications.waset.org/abstracts/search?q=thickener" title=" thickener"> thickener</a>, <a href="https://publications.waset.org/abstracts/search?q=ultra%20filtration" title=" ultra filtration"> ultra filtration</a> </p> <a href="https://publications.waset.org/abstracts/19110/valorization-of-natural-vegetable-substances-from-tunisia-purification-of-two-food-additives-anthocyanins-and-locust-bean-gum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19110.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">333</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">46</span> Anthocyanins as Markers of Enhanced Plant Defence in Maize (Zea Mays L.) Exposed to Copper Stress </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fadime%20Ery%C4%B1lmaz%20Pehlivan">Fadime Eryılmaz Pehlivan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Anthocyanins are important plant pigments having roles in many physiological and ecological functions; that are controlled by numerous regulatory factors. The accumulation of anthocyanins in Z. mays cause the plants stems to exhibit red coloration when encountering gradually increasing copper treatments (1, 5, and 10 mM of Cu in a period of 5 days) on maize seedlings. Stress injury was measured in terms of chlorophyll (a and b), carotenoid and anthocyanin contents, malondialdehyde (MDA), hydrogen peroxide (H2O2). Carotenoid and anthocyanin contents dramatically increased by increasing concentrations of Cu stress. MDA and H2O2 levels were found to significantly increase at high Cu treatments (5 and 10 mM of Cu). Chlorophyll content was observed to be highest at 1 mM Cu and then decreased at 5 and 10 mM of Cu. In addition, significant increases were determined in the activities of catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR) and ascorbate peroxidase (APX) under high Cu concentrations, while glutathione S-transferase (GST) and peroxidase (POX) activities showed no change. Treatments above 5 and 10 mM of Cu triggered copper stress in maize seedlings. The results of this study provide evidence that maize seedlings represent a high tolerance to gradually increasing copper treatments. Improved copper tolerance may relate to high anthocyanin, and carotenoid content besides antioxidant enzyme activity may improve the metal chelating ability of anthocyanin pigments. Data presented in this study may also contribute to a better understanding of phytoremediation studies in maize exposed to high copper contenting soils. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title="anthocyanin">anthocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=copper" title=" copper"> copper</a>, <a href="https://publications.waset.org/abstracts/search?q=maize" title=" maize "> maize </a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a> </p> <a href="https://publications.waset.org/abstracts/128715/anthocyanins-as-markers-of-enhanced-plant-defence-in-maize-zea-mays-l-exposed-to-copper-stress" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/128715.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">149</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">45</span> Distribution of Antioxidants between Sour Cherry Juice and Pomace</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sonja%20Djilas">Sonja Djilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Gordana%20%C4%86etkovi%C4%87"> Gordana Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20%C4%8Canadanovi%C4%87-Brunet"> Jasna Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Sla%C4%91ana%20Staj%C4%8Di%C4%87"> Slađana Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Vuli%C4%87"> Jelena Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Milica%20Vin%C4%8Di%C4%87"> Milica Vinčić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, interest in food rich in bioactive compounds, such as polyphenols, increased the advantages of the functional food products. Bioactive components help to maintain health and prevention of diseases such as cancer, cardiovascular and many other degenerative diseases. Recent research has shown that the fruit pomace, a byproduct generated from the production of juice, can be a potential source of valuable bioactive compounds. The use of fruit industrial waste in the processing of functional foods represents an important new step for the food industry. Sour cherries have considerable nutritional, medicinal, dietetic and technological value. According to the production volume of cherries, Serbia ranks seventh in the world, with a share of 7% of the total production. The use of sour cherry pomace has so far been limited to animal feed, even though it can be potentially a good source of polyphenols. For this study, local variety of sour cherry cv. ‘Feketićka’ was chosen for its more intensive taste and deeper red color, indicating high anthocyanin content. The contents of total polyphenols, flavonoids and anthocyanins, as well as radical scavenging activity on DPPH radicals and reducing power of sour cherry juice and pomace were compared using spectrophotometrical assays. According to the results obtained, 66.91% of total polyphenols, 46.77% of flavonoids, 46.77% of total anthocyanins and 47.88% of anthocyanin monomers from sour cherry fruits have been transferred to juice. On the other hand, 29.85% of total polyphenols, 33.09% of flavonoids, 53.23% of total anthocyanins and 52.12% of anthocyanin monomers remained in pomace. Regarding radical scavenging activity, 65.51% of Trolox equivalents from sour cherries were exported to juice, while 34.49% was left in pomace. However, reducing power of sour cherry juice was much stronger than pomace (91.28% and 8.72% of Trolox equivalents from sour cherry fruits, respectively). Based on our results it can be concluded that sour cherry pomace is still a rich source of natural antioxidants, especially anthocyanins with coloring capacity, therefore it can be used for dietary supplements development and food fortification. <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=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=pomace" title=" pomace"> pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=sour%20cherry" title=" sour cherry"> sour cherry</a> </p> <a href="https://publications.waset.org/abstracts/46655/distribution-of-antioxidants-between-sour-cherry-juice-and-pomace" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46655.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">44</span> Anti-Inflammatory Activity of Topical Anthocyanins by Complexation and Niosomal Encapsulation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aroonsri%20Priprem">Aroonsri Priprem</a>, <a href="https://publications.waset.org/abstracts/search?q=Sucharat%20Limsitthichaikoon"> Sucharat Limsitthichaikoon</a>, <a href="https://publications.waset.org/abstracts/search?q=Suttasinee%20Thappasarapong"> Suttasinee Thappasarapong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Anthocyanins are natural pigments with effective UV protection but their topical use could be limited due to their physicochemical characteristics. An attempt to overcome such limitations by complexation of 2 major anthocyanin-rich sources, C. ternatea, and Z. mays, for investigation on potential use as topical anti-inflammatory. Cell studies indicate no cytotoxicity of the anthocyanin complex (AC) up to 1 mg/ml tested in HaCaT and human forehead fibroblasts by MTT. Croton oil-induced ear edema in Wistar rats suggests an effective dose of 5 mg/cm2 of AC as a topical anti-inflammatory in comparison to 0.5 mg/cm2 of fluocinolone acetonide. Niosomal encapsulation of the AC significantly prolonged the anti-inflammatory activity particularly at 8 h after topical application (p = 0.0001). The AC was not cytotoxic and its anti-inflammatory and activity was dose-dependent and prolonged by niosomal encapsulation. It has also shown to promote collagen type 1 production in cell culture. Thus, AC could be a potential candidate for topical anti-inflammatory agent from natural resources. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin%20complex" title="anthocyanin complex">anthocyanin complex</a>, <a href="https://publications.waset.org/abstracts/search?q=ear%20edema" title=" ear edema"> ear edema</a>, <a href="https://publications.waset.org/abstracts/search?q=inflammation" title=" inflammation"> inflammation</a>, <a href="https://publications.waset.org/abstracts/search?q=niosomes" title=" niosomes"> niosomes</a>, <a href="https://publications.waset.org/abstracts/search?q=skin" title=" skin"> skin</a> </p> <a href="https://publications.waset.org/abstracts/22941/anti-inflammatory-activity-of-topical-anthocyanins-by-complexation-and-niosomal-encapsulation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22941.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">328</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">43</span> Some Analytical Characteristics of Red Raspberry Jams</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cristina%20Damian">Cristina Damian</a>, <a href="https://publications.waset.org/abstracts/search?q=Eduard%20Malcek"> Eduard Malcek</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Leahu"> Ana Leahu</a>, <a href="https://publications.waset.org/abstracts/search?q=Sorina%20Ropciuc"> Sorina Ropciuc</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrei%20Lobiuc"> Andrei Lobiuc</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Given the high rivalry nowadays, the food sector must offer the markets an attractive product, which at the same time has good quality and is safe from health aspects for the consumers. Known for their high content of antioxidant compounds, especially anthocyanins, which proven human health benefits, berries from the Rosaceae family plants have a significantly high level of phytochemicals: phenolic flavonoids, such as anthocyanins, ellagic acid (tannin), quercetin, gallic acid, cyanidin, pelargonidine, catechins, kaempferol and salicylic acid. Colour and bioactive compounds, such as vitamin C and anthocyanins, are important for the attractiveness of berries and their preserved products. The levels of bioactive compounds and sensory properties of the product as it reaches the consumer are dependent on raw material, i.e., berries used, processing, and storage conditions. In this study, four varieties of raspberry jam were analyzed, 3 of them purchased commercially; they were purchased at reasonable prices, precisely to include as large a sample of the consumer population as possible. The fourth assortment was made at home according to the traditional recipe without the addition of sweeteners or preservatives. As for the homemade red raspberry jam, it had a sugar concentration of 64.9%, being the most appreciated of all assortments. The homemade raspberry jam was most appreciated due to the taste and aroma of the product. The SCHWARTAU assortment was chosen in second place by the participants in the study (sensory analysis). The quality/price ratio is also valid this time, finding that a high-quality product will have a higher purchase price. Thus, the study had the role of presenting the preferences of the sample participating in the study by age categories. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=red%20raspberry" title="red raspberry">red raspberry</a>, <a href="https://publications.waset.org/abstracts/search?q=jam" title=" jam"> jam</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20analysis" title=" sensory analysis"> sensory analysis</a> </p> <a href="https://publications.waset.org/abstracts/193595/some-analytical-characteristics-of-red-raspberry-jams" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/193595.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">10</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">42</span> Evaluation of Bioactive Phenols in Blueberries from Different Cultivars</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Christophe%20Gon%C3%A7alves">Christophe Gonçalves</a>, <a href="https://publications.waset.org/abstracts/search?q=Raquel%20P.%20F.%20Guin%C3%A9"> Raquel P. F. Guiné</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniela%20Teixeira"> Daniela Teixeira</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernando%20J.%20Gon%C3%A7alves"> Fernando J. Gonçalves</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Blueberries are widely valued for their high content in phenolic compounds with antioxidant activity, and hence beneficial for the human health. In this way, a study was done to determine the phenolic composition (total phenols, anthocyanins and tannins) and antioxidant activity of blueberries from three cultivars (Duke, Bluecrop, and Ozarblue) grown in two different Portuguese farms. Initially two successive extractions were done with methanol followed by two extractions with aqueous acetone solutions. These extracts obtained were then used to evaluate the amount of phenolic compounds and the antioxidant activity. The total phenols were observed to vary from 4.9 to 8.2 mg GAE/g fresh weight, with anthocyanin’s contents in the range 1.5-2.8 mg EMv3G/g and tannins contents in the range 1.5- 3.8 mg/g. The results for antioxidant activity ranged from 9.3 to 23.2 mol TE/g, and from 24.7 to 53.4 mol TE/g, when measured, respectively, by DPPH and ABTS methods. In conclusion it was observed that, in general, the cultivar had a visible effect on the phenols present, and furthermore, the geographical origin showed relevance either in the phenols contents or the antioxidant activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title="anthocyanins">anthocyanins</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=blueberry%20cultivar" title=" blueberry cultivar"> blueberry cultivar</a>, <a href="https://publications.waset.org/abstracts/search?q=geographical%20origin" title=" geographical origin"> geographical origin</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/22045/evaluation-of-bioactive-phenols-in-blueberries-from-different-cultivars" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/22045.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">474</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">41</span> A Comparative Study on the Phenolics Composition and Antioxidant Properties of Water Yam Landraces in Kerala, India</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anumol%20Jose">Anumol Jose</a>, <a href="https://publications.waset.org/abstracts/search?q=Sajana%20Nazar"> Sajana Nazar</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20R.%20Vishnu"> M. R. Vishnu</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Anilkumar"> M. Anilkumar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Water yam is an underutilized tropical tuber crop and a rich source of polyphenol compounds and acylated anthocyanins. There is an inverse relationship between the risk of chronic human diseases and the consumption of polyphenolic rich diet. Dioscorea alata is a plant species with several undocumented landraces. In this study, several landraces of water yam with distinct morphological features were collected from all over kerala. Distinct variation in morphological feature among landraces was tuber colour and only those landraces which expressed consistent morphological characters for constitutively two growing seasons were included in the study. Plants were categorized according to the L*a*b* colour attributes of tuber extracts. There were five categories, red, pink, orange, yellow and white. Total phenol, flavanoid and anthocyanin content of the tuber extracts were measured spectroscopically and correlated with antioxidant properties determined by 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical method and ferric reducing antioxidant power assay. Landraces showed statistically significant difference in all the parameters studied and strong correlation were observed between total phenol and antioxidant activity. Out of the five categories orange coloured tubers showed relatively high phenol and flavanoid content.Colour variations of tuber extracts correlated with anthocyanin quantity and polymeric nature of anthocyanins. This study helps to identify and categorize landraces of D.alata with potential health benefits and commercial applications. Distinct colour characteristics of tuber could be useful in the field of natural colorants. This study also aimed to document and preserve landraces of water yams for further study and research in this area. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=the%20antioxidant%20property" title="the antioxidant property">the antioxidant property</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20yam" title=" water yam"> water yam</a> </p> <a href="https://publications.waset.org/abstracts/97322/a-comparative-study-on-the-phenolics-composition-and-antioxidant-properties-of-water-yam-landraces-in-kerala-india" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/97322.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">131</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">40</span> Optimization of Ultrasonic Assisted Extraction of Antioxidants and Phenolic Compounds from Coleus Using Response Surface Methodology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Reihaneh%20Ahmadzadeh%20Ghavidel">Reihaneh Ahmadzadeh Ghavidel</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Free radicals such as reactive oxygen species (ROS) have detrimental effects on human health through several mechanisms. On the other hand, antioxidant molecules reduce free radical generation in biologic systems. Synthetic antioxidants, which are used in food industry, have also negative impact on human health. Therefore recognition of natural antioxidants such as anthocyanins can solve these problems simultaneously. Coleus (Solenostemon scutellarioides) with red leaves is a rich source of anthocyanins compounds. In this study we evaluated the effect of time (10, 20 and 30 min) and temperature (40, 50 and 60° C) on optimization of anthocyanin extraction using surface response method. In addition, the study was aimed to determine maximum extraction for anthocyanin from coleus plant using ultrasound method. The results indicated that the optimum conditions for extraction were 39.84 min at 69.25° C. At this point, total compounds were achieved 3.7451 mg 100 ml⁻¹. Furthermore, under optimum conditions, anthocyanin concentration, extraction efficiency, ferric reducing ability, total phenolic compounds and EC50 were registered 3.221931, 6.692765, 223.062, 3355.605 and 2.614045, respectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title="anthocyanin">anthocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=coleus" title=" coleus"> coleus</a>, <a href="https://publications.waset.org/abstracts/search?q=extraction" title=" extraction"> extraction</a>, <a href="https://publications.waset.org/abstracts/search?q=sonication" title=" sonication"> sonication</a> </p> <a href="https://publications.waset.org/abstracts/48212/optimization-of-ultrasonic-assisted-extraction-of-antioxidants-and-phenolic-compounds-from-coleus-using-response-surface-methodology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48212.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">320</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">39</span> Phenolic Compounds and Antimicrobial Properties of Pomegranate (Punica granatum) Peel Extracts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Rahnemoon">P. Rahnemoon</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Sarabi%20Jamab"> M. Sarabi Jamab</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Javanmard%20Dakheli"> M. Javanmard Dakheli</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Bostan"> A. Bostan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In recent years, tendency to use of natural antimicrobial agents in food industry has increased. Pomegranate peels containing phenolic compounds and anti-microbial agents, are counted as valuable source for extraction of these compounds. In this study, the extraction of pomegranate peel extract was carried out at different ethanol/water ratios (40:60, 60:40, and 80:20), temperatures (25, 40, and 55 ˚C), and time durations (20, 24, and 28 h). The extraction yield, phenolic compounds, flavonoids, and anthocyanins were measured. &lrm;Antimicrobial activity of pomegranate peel extracts were determined against some food-borne &lrm;microorganisms such as <em>Salmonella enteritidis</em>, <em>Escherichia coli</em>, <em>Listeria monocytogenes</em>, &lrm;&lrm;<em>Staphylococcus aureus</em>, <em>Aspergillus niger,</em> and <em>Saccharomyces cerevisiae </em>by agar diffusion and MIC methods. Results showed that at ethanol/water ratio 60:40, 25 ˚C and 24 h maximum amount of phenolic compounds &lrm;<span dir="RTL">&rlm;</span>(&lrm;<span dir="RTL">&rlm;</span>&lrm;349.518&lrm;<span dir="RTL">&rlm; &rlm;</span>mg gallic acid<span dir="RTL">&rlm;/&rlm;</span>g dried extract), &lrm;flavonoids (250.124 mg rutin<span dir="RTL">&rlm;/&rlm;</span>g dried extract), anthocyanins (252.047 &lrm;<span dir="RTL">&rlm;&rlm;</span>mg &lrm;cyanidin<span dir="RTL">&rlm;</span>&lrm;3&lrm;<span dir="RTL">&rlm;</span>glucoside<span dir="RTL">&rlm;/&rlm;</span>&lrm;100 g dried extract), and the strongest antimicrobial activity were obtained. &lrm;All extracts’ antimicrobial activities were demonstrated against every tested &lrm;&lrm;microorganisms<span dir="RTL">&rlm;</span>.&lrm;<span dir="RTL">&rlm; </span><em>Staphylococcus aureus</em> showed the highest sensitivity among the tested &lrm;&lrm;&lrm;microorganisms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20agents" title="antimicrobial agents">antimicrobial agents</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=pomegranate%20peel" title=" pomegranate peel"> pomegranate peel</a>, <a href="https://publications.waset.org/abstracts/search?q=solvent%20extraction%E2%80%8E" title=" solvent extraction‎"> solvent extraction‎</a> </p> <a href="https://publications.waset.org/abstracts/56500/phenolic-compounds-and-antimicrobial-properties-of-pomegranate-punica-granatum-peel-extracts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56500.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">38</span> Polyphenol Stability and Antioxidant Properties of Freeze-Dried Sour Cherry Encapsulates</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Gordana%20%C4%86etkovi%C4%87">Gordana Ćetković</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Jasna%20%C4%8Canadanovi%C4%87-Brunet"> Jasna Čanadanović-Brunet</a>, <a href="https://publications.waset.org/abstracts/search?q=Sonja%20%C4%90ilas"> Sonja Đilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Sla%C4%91ana%20Staj%C4%8Di%C4%87"> Slađana Stajčić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Vuli%C4%87"> Jelena Vulić</a>, <a href="https://publications.waset.org/abstracts/search?q=Mirjana%20Jaki%C5%A1i%C4%87"> Mirjana Jakišić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Despite the recommended amount of daily intake of fruits, the consumption in modern age remains very low. Therefore there is a need for delivering valuable phytochemicals into the human body through different foods by developing functional food products fortified with natural bioactive compounds from plant sources. Recently, a growing interest rises in exploiting the fruit and vegetable by-products as sources of phytochemicals such as polyphenols, carotenoids, vitamins etc. Cherry contain high amounts of polyphenols, which are known to display a wide range of biological activities like antioxidant, anti-inflammatory, antimicrobial or anti-carcinogenic activities, improvement of vision, induction of apoptosis and neuroprotective effects. Also, cherry pomace, a by-product in juice processing, can also be promising source of phenolic compounds. However, the application of polyphenols as food additives is limited because after extraction these compounds are susceptible to degradation. Microencapsulation is one of the alternative approaches to protect bioactive compounds from degradation during processing and storage. Freeze-drying is one of the most used microencapsulation methods for the protection of thermosensitive and unstable molecules. In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol) to be suitable for application in products for human use. Extracted polyphenols have been concentrated and stabilized on whey (WP) and soy (SP) proteins. Encapsulation efficiency in SP was higher (94.90%), however not significantly (p<0.05) from the one in WP (90.10%). Storage properties of WP and SP encapsulate in terms of total polyphenols, anthocyanins and antioxidant activity was tested for 6 weeks. It was found that the retention of polyphenols after 6 weeks in WP and SP (67.33 and 69.30%, respectively) was similar. The content of anthocyanins has increased in WP (for 47.97%), while their content in SP has very slightly decreased (for 1.45%) after 6-week storage period. In accordance with anthocyanins the decrease in antioxidant activity in WP (87.78%) was higher than in SP (43.02%). According to the results obtained in this study, the technique reported herewith can be used for obtaining quality encapsulates for their further use as functional food additives, and, on the other hand, for fruit waste valorization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cherry%20pomace" title="cherry pomace">cherry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=microencapsulation" title=" microencapsulation"> microencapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/40790/polyphenol-stability-and-antioxidant-properties-of-freeze-dried-sour-cherry-encapsulates" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/40790.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">368</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">37</span> Effect of Two Different Method for Juice Processing on the Anthocyanins and Polyphenolics of Blueberry (Vaccinium corymbosum)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Onur%20Ercan">Onur Ercan</a>, <a href="https://publications.waset.org/abstracts/search?q=Buket%20Askin"> Buket Askin</a>, <a href="https://publications.waset.org/abstracts/search?q=Erdogan%20Kucukoner"> Erdogan Kucukoner</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Blueberry (Vaccinium corymbosum, bluegold) has become popular beverage due to their nutritional values such as vitamins, minerals, and antioxidants. In the study, the effects of pressing, mashing, enzymatic treatment, and pasteurization on anthocyanins, colour, and polyphenolics of blueberry juice (BJ) were studied. The blueberry juice (BJ) was produced with two different methods that direct juice extraction (DJE) and mash treatment process (MTP) were applied. After crude blueberry juice (CBJ) production, the samples were first treated with commercial enzymes [Novoferm-61 (Novozymes A/S) (2–10 mL/L)], to break down the hydrocolloid polysaccharides, mainly pectin and starch. The enzymes were added at various concentrations. The highest transmittance (%) was obtained for Novoferm-61 at a concentration of 2 mL/L was 66.53%. After enzymatic treatment, clarification trials were applied to the enzymatically treated BJs with adding various amounts of bentonite (10%, w/v), gelatin (1%, w/v) and kiselsol (15%, v/v). The turbidities of the clarified samples were then determined. However, there was no significant differences between transmittances (%) for samples. For that, only enzymatic treatment was applied to the blueberry juice processing (DDBJ, depectinized direct blueberry juice). Based on initial pressing process made to evaluate press function, it was determined that pressing fresh blueberries with no other processing did not render adequate juice due to lack of liquefaction. Therefore, the blueberries were mash into small pieces (3 mm) and then enzymatic treatments and clarification trials were performed. Finally, both BJ samples were pasteurized. Compositional analyses, colour properties, polyphenols and antioxidant properties were compared. Enzymatic treatment caused significant reductions in ACN content (30%) in Direct Blueberry Juice Processing (DBJ), while there was a significant increasing in Mash Treatment Processing (MTP). Overall anthocyanin levels were higher intreated samples after each processing step in MTP samples, but polyphenolic levels were slightly higher for both processes (DBJ and MTP). There was a reduction for ACNs and polyphenolics only after pasteurization. It has a result that the methods for tried to blueberry juice is suitable into obtain fresh juice. In addition, we examined fruit juice during processing stages; anthocyanin, phenolic substance content and antioxidant activity are higher, and yield is higher in fruit juice compared to DBJ method in MTP method, the MTP method should be preferred in processing juice of blueberry into fruit juice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title="anthocyanins">anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=blueberry" title=" blueberry"> blueberry</a>, <a href="https://publications.waset.org/abstracts/search?q=depectinization" title=" depectinization"> depectinization</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a> </p> <a href="https://publications.waset.org/abstracts/156482/effect-of-two-different-method-for-juice-processing-on-the-anthocyanins-and-polyphenolics-of-blueberry-vaccinium-corymbosum" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/156482.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">92</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">36</span> Biosynthesis of Healthy Secondary Metabolites in Olive Fruit in Response to Different Agronomic Treatments</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anna%20Perrone">Anna Perrone</a>, <a href="https://publications.waset.org/abstracts/search?q=Federico%20Martinelli"> Federico Martinelli</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Olive fruit is well-known for the high content in secondary metabolites with high interest at nutritional, nutraceutical, antioxidant, and healthy levels. The content of secondary metabolites in olive at harvest may be affected by different water regimes, with significant effects on olive oil composition and quality and, consequently, on its healthy and nutritional features. In this work, a summary of several research studies dealing with the biosynthesis of healthy and nutraceutical metabolites of the secondary metabolism in olive fruit will be reported. The phytochemical findings have been correlated with the expression of key genes involved in polyphenol, terpenoid, and carotenoid biosynthesis and metabolism in response to different development stages and water regimes. Flavonoids were highest in immature fruits, while anthocyanins increased at ripening. In epicarp tissue, this was clearly associated with an up-regulation of the UFGT gene. Olive fruits cultivated under different water regimes were analyzed by metabolomics. This method identified several hundred metabolites in the ripe mesocarp. Among them, 46 were differentially accumulated in the comparison between rain-fed and irrigated conditions. Well-known healthy metabolites were more abundant at a higher level of water regimes. Increased content of polyphenols was observed in the rain-fed fruit; particularly, anthocyanin concentration was higher at ripening. Several secondary metabolites were differentially accumulated between different irrigation conditions. These results showed that these metabolic approaches could be efficiently used to determine the effects of agronomic treatments on olive fruit physiology and, consequently, on nutritional and healthy properties of the obtained extra-virgin olive oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=olea%20europea" title="olea europea">olea europea</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title=" anthocyanins"> anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20regimes" title=" water regimes"> water regimes</a> </p> <a href="https://publications.waset.org/abstracts/130074/biosynthesis-of-healthy-secondary-metabolites-in-olive-fruit-in-response-to-different-agronomic-treatments" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/130074.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">148</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">35</span> Recovery of Polyphenolic Phytochemicals From Greek Grape Pomace (Vitis Vinifera L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Christina%20Drosou">Christina Drosou</a>, <a href="https://publications.waset.org/abstracts/search?q=Konstantina%20E.%20Kyriakopoulou"> Konstantina E. Kyriakopoulou</a>, <a href="https://publications.waset.org/abstracts/search?q=Andreas%20Bimpilas"> Andreas Bimpilas</a>, <a href="https://publications.waset.org/abstracts/search?q=Dimitrios%20Tsimogiannis"> Dimitrios Tsimogiannis</a>, <a href="https://publications.waset.org/abstracts/search?q=Magdalini%20C.%20Krokida"> Magdalini C. Krokida</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rationale: Agiorgitiko is one of the most widely-grown and commercially well-established red wine varieties in Greece. Each year viticulture industry produces a large amount of waste consisting of grape skins and seeds (pomace) during a short period. Grapes contain polyphenolic compounds which are partially transferred to wine during winemaking. Therefore, winery wastes could be an alternative cheap source for obtaining such compounds with important antioxidant activity. Specifically, red grape waste contains anthocyanins and flavonols which are characterized by multiple biological activities, including cardioprotective, anti-inflammatory, anti-carcinogenic, antiviral and antibacterial properties attributed mainly to their antioxidant activity. Ultrasound assisted extraction (UAE) is considered an effective way to recover phenolic compounds, since it combines the advantage of mechanical effect with low temperature. Moreover, green solvents can be used in order to recover extracts intended for used in the food and nutraceutical industry. Apart from the extraction, pre-treatment process like drying can play an important role on the preservation of the grape pomace and the enhancement of its antioxidant capacity. Objective: The aim of this study is to recover natural extracts from winery waste with high antioxidant capacity using green solvents so they can be exploited and utilized as enhancers in food or nutraceuticals. Methods: Agiorgitiko grape pomace was dehydrated by air drying (AD) and accelerated solar drying (ASD) in order to explore the effect of the pre-treatment on the recovery of bioactive compounds. UAE was applied in untreated and dried samples using water and water: ethanol (1:1) as solvents. The total antioxidant potential and phenolic content of the extracts was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay and Folin-Ciocalteu method, respectively. Finally, the profile of anthocyanins and flavonols was specified using HPLC-DAD analysis. The efficiency of processes was determined in terms of extraction yield, antioxidant activity, phenolic content and the anthocyanins and flavovols profile. Results & Discussion: The experiments indicated that the pre-treatment was essential for the recovery of highly nutritious compounds from the pomace as long as the extracts samples showed higher phenolic content and antioxidant capacity. Water: ethanol (1:1) was considered a more effective solvent on the recovery of phenolic compounds. Moreover, ASD grape pomace extracted with the solvent system exhibited the highest antioxidant activity (IC50=0.36±0.01mg/mL) and phenolic content (TPC=172.68±0.01mgGAE/g dry extract), followed by AD and untreated pomace. The major compounds recovered were malvidin3-O-glucoside and quercetin3-O-glucoside according to the HPLC analysis. Conclusions: Winery waste can be exploited for the recovery of nutritious compounds using green solvents such as water or ethanol. The pretreatment of the pomace can significantly affect the concentration of phenolic compounds, while UAE is considered a highly effective extraction process. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agiorgitico%20grape%20pomace" title="agiorgitico grape pomace">agiorgitico grape pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title=" antioxidants"> antioxidants</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=ultrasound%20assisted%20extraction" title=" ultrasound assisted extraction"> ultrasound assisted extraction</a> </p> <a href="https://publications.waset.org/abstracts/31033/recovery-of-polyphenolic-phytochemicals-from-greek-grape-pomace-vitis-vinifera-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31033.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">393</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">34</span> Black Soybeans Show Acute and Chronic Liver Protective Functions against CCl4 Induced Liver Damage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cheng-Kuang%20Hsu">Cheng-Kuang Hsu</a>, <a href="https://publications.waset.org/abstracts/search?q=Chih-Hsiang%20Chang"> Chih-Hsiang Chang</a>, <a href="https://publications.waset.org/abstracts/search?q=Chi-Chih%20Wang"> Chi-Chih Wang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Black soybeans contain high amount of antioxidants including polyphenols, anthocyanins and flavones. The protective function of black soybean against CCl4 (a strong oxidant) induced acute and chronic liver damage was investigated in vivo using SD rats or ICR mouse. The evaluation of CCl4 induced oxidative stress in the liver tissues included the measurements of the levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST), the concentration of thiobarbituric acid reactive substances (TBARS), the activities of antioxidant enzymes (superoxide dismutase SOD, catalase, and glutathione peroxidase GPx), as well as the level of histological lesion in the liver tissues. For chronic experiment, a decoction at the concentration of 100 or 1000 mg/kg of body weight, produced by baking black soybean at 130°C for 5 min and followed by immerging in 100°C hot water for 20 min, showed the inhibitory effect against CCl4 induced liver damage in SD rats. Hot-water extract (80 °C for 30 min) from un-preheated black soybean at the concentration of 200 mg/kg of body weight could not reduce ALT and AST levels in CCl4 treated SD rats, but the hot-water extract from preheated black soybean did enhance antioxidant enzymes activities, decline ALT and AST levels. Specially, the hot-water extract from the seed cost of black soybean had the highest liver protective function since it can reduce vacuolization and necrosis in the liver tissues. For acute experiment, the hot-water extracts from black soybean and the seed coat, as well as pure cyanidin-3-glucoside (C3G) could reduce ALT and AST levels of CCl4 induced ICR mouse. The decoction and hot-water extract from the seed coat of black soybean had higher total polyphenols, anthocyanins and flavones contents than those extracts from whole black soybean. Such results agreed with high liver protective function in the decoction and hot-water from the seed coat of black soybean. Black soybean showed protective function only after preheating process (baking at 130°C for 5 to 10 min) because preheating treatment damaged the cell wall and made the extraction of the antioxidants more effectively. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=black%20soybean" title="black soybean">black soybean</a>, <a href="https://publications.waset.org/abstracts/search?q=liver%20protective%20function" title=" liver protective function"> liver protective function</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidative%20stress" title=" antioxidative stress"> antioxidative stress</a> </p> <a href="https://publications.waset.org/abstracts/24686/black-soybeans-show-acute-and-chronic-liver-protective-functions-against-ccl4-induced-liver-damage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/24686.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">481</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">33</span> The Effect of the Variety and Harvesting Date on Polyphenol Composition of Haskap (Lonicera caerulea L.) and Anti-diabetic Properties of Haskap Polyphenols</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aruma%20Baduge%20Kithma%20De%20Silva">Aruma Baduge Kithma De Silva</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Haskap (Lonicera caerulea L.), also known as blue honeysuckle, is a newly commercialized berry crop in Canada. Haskap berries are rich in polyphenols, including, anthocyanins, which are known for potential health-promoting properties. Cyanidin-3-O-glucoside (C3G) is the most abundant anthocyanin of haskap berries. The compound C3G has the ability to reduce the risk of type 2 diabetes (T2D), which has become an increasingly common health issue around the world. The T2D is characterized as a metabolic disorder of hyperglycemia and insulin resistance. It has been demonstrated that C3G has anti-diabetic effects through several ways, including inhibition of dipeptidyl peptidase-4 (DPP-4), reduction of gluconeogenesis, improvement in insulin sensitivity, and inhibition of activities of carbohydrate hydrolyzing enzymes, including α-amylase and α-glucosidase. The goal of this study was to investigate the influence of variety and harvests maturity of haskap on C3G, other fruit quality characteristics and anti-diabetic activities of haskap berries using in vitro studies. The polyphenols present in four commercially grown haskap cultivars, Aurora, Rebecca, Larissa, and Evie harvested at five harvesting dates (H1-H5) apart from 2-3 days, were extracted separately. High-performance liquid chromatography electrospray ionization mass spectrometry (HPLC-ESI-MS) analyzes of polyphenols revealed that haskap berries contain predominantly anthocyanins, flavonols, flavan-3-ols, and phenolic acids. The compound C3G was the most prominent anthocyanin, which is available in approximately 79% of total anthocyanin in four cultivars. The Larissa at H5 contained the highest C3G content. The antioxidant capacity of Evie at H5 was greater than other cultivars. Furthermore, Larissa H5 showed the greatest inhibition of carbohydrate hydrolyzing enzymes including alpha-glucosidase and alpha-amylase. In conclusion, the haskap variety and harvesting date influenced the polyphenol composition and biological properties. The variety Larissa, at H5 harvesting date, contained the highest polyphenol content and the ability of inhibition of the carbohydrate hydrolyzing enzyme as well as DPP4 enzyme in order to reduce type 2 diabetes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title="anthocyanin">anthocyanin</a>, <a href="https://publications.waset.org/abstracts/search?q=Haskap" title=" Haskap"> Haskap</a>, <a href="https://publications.waset.org/abstracts/search?q=type%202%20diabetes" title=" type 2 diabetes"> type 2 diabetes</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenol" title=" polyphenol"> polyphenol</a> </p> <a href="https://publications.waset.org/abstracts/99613/the-effect-of-the-variety-and-harvesting-date-on-polyphenol-composition-of-haskap-lonicera-caerulea-l-and-anti-diabetic-properties-of-haskap-polyphenols" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/99613.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">142</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">32</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">31</span> Shelf Life and Overall Quality of Pretreated and Modified Atmosphere Packaged ‘Ready-To-Eat’ Pomegranate arils cv. Bhagwa Stored at 1⁰C</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sangram%20Dhumal">Sangram Dhumal</a>, <a href="https://publications.waset.org/abstracts/search?q=Anil%20Karale"> Anil Karale</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effect of different pretreatments and modified atmosphere packaging on the quality of minimally processed pomegranate arils of Bhagwa cultivar was evaluated during storage at 1⁰C for 16 days. Hand extracted pomegranate arils were pretreated with different antioxidants and surfactants viz., 100ppm sodium hypochlorite plus 0.5 percent ascorbic acid plus 0.5 percent citric acid, 10 and 20 percent honey solution, 0.1 percent nanosilver stipulated food grade hydrogen peroxide alone and in combination with 10 percent honey solution and control. The disinfected, rinsed and air-dried pomegranate arils were packed in polypropylene punnets (135g each) with different modified atmospheres and stored up to 16 days at 1⁰C. Changes in colour, pH, total soluble solids, sugars, anthocyanins, phenols, acidity, antioxidant activity, microbial and yeast and mold count over initial values were recorded in all the treatments under study but highest on those without antioxidant and surfactant treatments. Pretreated arils stored at 1⁰C recorded decrease in L*, b* value, pH, levels of non-reducing and total sugars, polyphenols, antioxidant activity and acceptability of arils and increase in total soluble solids, a* value, anthocyanins and microbial count. Increase in anthocyanin content was observed in modified atmosphere packaged pretreated arils stored at 1⁰C. Modified atmosphere packaging with 100 percent nitrogen recorded minimum changes in physicochemical and sensorial parameters with minimum microbial growth. Untreated arils in perforated punnets and with air (control) gave shelf life up to 6 days only. The pretreatment of arils with 10 percent honey plus 0.1 percent nanosilver stipulated food grade hydrogen peroxide and packaging in 100 percent nitrogen recorded minimum changes in physicochemical parameters. The treatment also restricted microbial growth and maintained colour, anthocyanin pigmentation, antioxidant activity and overall fresh like quality of arils. The same dipping treatment along with modified atmosphere packaging extended the shelf life of fresh ready to eat arils up to 14 to 16 days with enhanced acceptability when stored at 1⁰C. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanin%20content" title="anthocyanin content">anthocyanin content</a>, <a href="https://publications.waset.org/abstracts/search?q=pomegranate" title=" pomegranate"> pomegranate</a>, <a href="https://publications.waset.org/abstracts/search?q=MAP" title=" MAP"> MAP</a>, <a href="https://publications.waset.org/abstracts/search?q=minimally%20processed" title=" minimally processed"> minimally processed</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20quality" title=" microbial quality"> microbial quality</a>, <a href="https://publications.waset.org/abstracts/search?q=Bhagwa" title=" Bhagwa"> Bhagwa</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf-life" title=" shelf-life"> shelf-life</a>, <a href="https://publications.waset.org/abstracts/search?q=overall%20quality" title=" overall quality"> overall quality</a> </p> <a href="https://publications.waset.org/abstracts/78091/shelf-life-and-overall-quality-of-pretreated-and-modified-atmosphere-packaged-ready-to-eat-pomegranate-arils-cv-bhagwa-stored-at-1c" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78091.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">171</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">30</span> Effects of Delphinidin on Lipid Metabolism in HepG2 Cells and Diet-Induced Obese Mice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marcela%20Parra-Vargas">Marcela Parra-Vargas</a>, <a href="https://publications.waset.org/abstracts/search?q=Ana%20Sandoval-Rodriguez"> Ana Sandoval-Rodriguez</a>, <a href="https://publications.waset.org/abstracts/search?q=Roberto%20Rodriguez-Echevarria"> Roberto Rodriguez-Echevarria</a>, <a href="https://publications.waset.org/abstracts/search?q=Jose%20Dominguez-Rosales"> Jose Dominguez-Rosales</a>, <a href="https://publications.waset.org/abstracts/search?q=Juan%20Armendariz-Borunda"> Juan Armendariz-Borunda</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Non-alcoholic fatty liver disease (NAFLD) is characterized by an excess of hepatic lipids, and it is to author’s best knowledge, the most prevalent chronic liver disorder. Anthocyanin-rich food consumption is linked to health benefits in metabolic disorders associated with obesity and NAFLD, although the precise functional role of anthocyanidin delphinidin (Dp) has yet to be established. The aim of this study was to investigate the effect of the Dp in NAFLD metabolic alterations by evaluating prevention or amelioration of hepatic lipid accumulation, as well as molecular mechanisms in two experimental obesity-related models of NALFD. In vitro: HepG2 cells were incubated with sodium palmitate (PA, 1 mM) to induce lipotoxic damage, and concomitantly treated with Dp (180 uM) for 24 h. Subsequently, total lipid accumulation was measured by colorimetric staining with Oil Red O, and total intrahepatic triglycerides were determined by an enzymatic assay. To assess molecular mechanisms, cells were pre-treated with PA for 24 h and then exposed to Dp for 1 h. In vivo: four-week-old male C57BL/6Nhsd mice were allocated in two main groups. Mice were fed with standard diet (control) or high-fat and high-carbohydrate diet (45% fat, HFD) for 16 wk to induce NAFLD. Then HFD was divided into subgroups: one treated orally with Dp (15 mg/kg bw, HFD-Dp) every day for 4 wk, while HFD group treated with vehicle (DMSO). Weight and fasting glucose were recorded weekly, while dietary ingestion was measured daily. Insulin tolerance test was performed at the end of treatment. Liver histology was evaluated with H&E and Masson’s trichrome stain. RT-PCR was used to evaluate gene expression and Western Blot to determine levels of protein in both experimental models. Parametric data were analyzed with one-way ANOVA and Tukey’s post-hoc test. Kruskal-Wallis and Mann-Whitney U test for non-parametric data, and P < 0.5 were considered significant. Dp prevented hepatic lipid accumulation by PA in HepG2 hepatocytes. Furthermore, Dp down-regulated gene expression of SREBP1c, FAS, and CPT1a without modifying AMPK phosphorylation levels. In vivo, Dp oral administration did not ameliorate lipid metabolic alterations raised by HFD. Adiposity, dietary ingestion, fasting glucose, and insulin sensitivity after Dp treatment remained similar to HFD group. Histological analysis showed hepatic damage in HFD groups and no differences between HFD and HFD-Dp groups were found. Hepatic gene expression of ACC and FAS were not altered by HFD. SREBP1c was similar in both HFD and HFD-Dp groups. No significant changes were observed in SREBP1c, ACC, and FAS adipose tissue gene expression by HFD or Dp treatment. Additionally, immunoblotting analysis revealed no changes in pathway SIRT1-LKB-AMPK and PPAR alpha by both HFD groups compared to control. In conclusion, the antioxidant Dp may provoke beneficial effects in the prevention of hepatic lipid accumulation. Nevertheless, the oral dose administrated in mice that simulated the total intake of anthocyanins consumed daily by humans has no effect as a treatment on hepatic lipid metabolic alterations and histological abnormalities associated with exposure to chronic HFD. A healthy lifestyle with regular intake of antioxidants such as anthocyanins may prevent metabolic alterations in NAFLD. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=anthocyanins" title="anthocyanins">anthocyanins</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidants" title=" antioxidants"> antioxidants</a>, <a href="https://publications.waset.org/abstracts/search?q=delphinidin" title=" delphinidin"> delphinidin</a>, <a href="https://publications.waset.org/abstracts/search?q=non-alcoholic%20fatty%20liver%20disease" title=" non-alcoholic fatty liver disease"> non-alcoholic fatty liver disease</a>, <a href="https://publications.waset.org/abstracts/search?q=obesity" title=" obesity"> obesity</a> </p> <a href="https://publications.waset.org/abstracts/89228/effects-of-delphinidin-on-lipid-metabolism-in-hepg2-cells-and-diet-induced-obese-mice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/89228.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">202</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=anthocyanins&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=anthocyanins&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 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