international food research journal 

About: international food research journal is an academic journal published by University of Putra Malaysia. The journal publishes majorly in the area(s): Chemistry & Biology. It has an ISSN identifier of 2231-7546. Over the lifetime, 2086 publications have been published receiving 28737 citations.

Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract

Abstract: Herb and spices namely kesum, ginger and turmeric were extracted by using juice extractor without the additional of solvent. These herb and spices were determined for moisture content and the extracts were analyzed for total phenolic content (TPC) and antioxidant activity (DPPH radical scavenging assay and FRAP ferric-reducing antioxidant power assay). The yield of kesum, ginger and turmeric extraction was 23.6%, 58.6% and 66.4%, respectively. The results showed that, there was significant difference (P < 0.05) in total phenolic content and antioxidant activity for kesum, ginger and turmeric extracts. Kesum extract had the highest total phenolic content followed by ginger and turmeric extract. A significant and positive high Pearson's correlations between TPC and DPPH assay (r = 0.86) and between TPC and FRAP assay (r = 0.91) respectively was observed for all plants extracts. This indicated that phenolic compounds were the main contributor of antioxidant activity in plants. However, there was no synergistic effect observed for all plants extract mixture.

Spray drying technique of fruit juice powder: some factors influencing the properties of product.

Abstract: Spray drying is a process widely used to produce fruit juice powders. In powders, it results with the good quality, low water activity, easier transport and storage. The physicochemical properties of powders produced by spray drying depend on the variables of process and/or operating parameters. In the present review, the principle of spray drying was described. In addition, some factors such as inlet temperature, air dry flow rate, atomizer speed, feed flow rate, types of carrier agent and their concentration were reviewed.

Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts

Abstract: Optimization of phenolic extraction from Orthosiphon stamineus was carried out in present study by investigating the effects of ethanol concentration (0-100%, v/v), extraction time (60-300 min) and extraction temperature (25-65oC) on the phenolic recovery using single factor experiment. Total phenolic content (TPC), total flavonoid content (TFC) and condensed tannins content (CTC) were used for determination of phenolic compounds while 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity were used for evaluating the antioxidant capacities of crude extract. Experimental results showed that all extraction parameters had significant (p<0.05) effect on phenolic contents (TPC, TFC and ABTS) and antioxidant capacities (ABTS and DPPH) of crude extract. The optimized conditions for phenolic extraction were 40% ethanol for 120 min at 65oC with values of 2003.4 mg GAE/100 g DW for TPC, 1611.9 mg CE/100 g DW for TFC, 202.4 mg CE/100 g DW for CTC, 765.4 μmol TEAC/100 g DW for ABTS and 2180.9 μmol TEAC/100 g DW for DPPH. DPPH was found to be positively significantly correlated with TPC but negatively significantly correlated with CTC under the influence of ethanol concentration. As a function of extraction temperature, all antioxidant compounds assays (TPC, TFC and CTC) were negatively correlated with antioxidant capacities (ABTS and DPPH).

Antioxidant study of pulps and peels of dragon fruits: a comparative study

Abstract: The aim of this study is to compare antioxidant level and activities (i.e. primary and secondary) in pulps and peels of two species of dragon fruits, Hylocereus undatus (white dragon fruit) and Hylocereus polyrhizus (red dragon fruit). Total phenolic content (TPC) assay demonstrated that peels of both Hylocereus species contained higher phenolic content than the pulps. The phenolic content in peels of H. undatus was higher than H. polyrhizus, but the phenolic content in pulps of H. undatus was much lower than H. polyrhizus. 2, 2, diphenyl-1-picrylhydrazyl (DPPH) assay showed that radical scavenging activities of peels for both species were higher than the pulps. For ferrous ion chelating (FIC) assay, peels and pulps of both Hylocereus species showed moderate metal ion chelating effect as compared to EDTA. Overall, the results suggested that the TPC showed good relationship with the primary antioxidant activities for general comparison between the peels and the pulps.

Total anthocyanin content and antioxidant activity of germinated colored rice.

Abstract: The objective of this study was to determine effect of germination on total anthocyanin content (TAC) and antioxidant activity of colored rice (Oryza sativa L). The normal, non-waxy rice variety Phitsanulok 2 was used as a control and two pigmented rice including black glutinous rice (local name Niew Dam), and black non-waxy rice (local name Hom Nil) were used in this study. Rough rice and dehulled rice kernels were steeped in water for 12 and 6 hrs, respectively before further left to germinate for 0, 6, 12, 18, and 24 hr. Rice samples were evaluated for TAC, trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP). Rice grains without husk showed higher germination rate compared to those of rough rice. After germination, the results showed that TAC and TEAC of black glutinous rice were significantly higher than that of the other two samples. Black rice germinated from rough rice showed higher TAC content and TEAC than that germinated from grains without husk. Therefore, rice with husk intact should be employed for the preparation of germinated pigmented rice to protect TAC loss during germination process.