Articles, Conference and Workshop Papers Collection

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Browsing Articles, Conference and Workshop Papers Collection by Subject "Antioxidant activity"

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    Effect of solar drying methods on total phenolic contents and antioxidant activity of commonly consumed fruits and vegetable (mango, banana, pineapple and tomato) in Tanzania
    (Academic Journals, 2015-05) Mongi, Richard J.; Ndabikunze, Bernadette K.; Wicklund, Trude; Chove, Lucy M.; Chove, Bernard E.
    The effects of solar drying methods [Cabinet direct (CDD), cabinet mixed mode (CMD) and tunnel (TD) drying] on total phenolic content (TPC) and antioxidant capacities of commonly consumed fruits and vegetable in Tanzania were investigated. The TPC and FRAP in mangoes (Mangifera indica cv. Dodo, Viringe and Kent), bananas (Musa acuminata, cv. Kisukari, Kimalindi and Mtwike), pineapples (Ananas comosuss cv Smooth cayenne) and tomatoes (Lycopersicum esculentum cv. Tanya, Cal J and Onyx) were evaluated using Folin-Ciocalteu reagent and ferric reducing antioxidant power (FRAP) methods, respectively. There were significant (p<0.05) variations in TPC (mg GAE/100 g DM) and FRAP (μmol/100 g DM) among the fresh fruit and vegetable samples. The highest TPC was in tomato (476.6±8.6 - 538.9± 1.4) and lowest in banana (139.3±2.3 - 189.2±2.7). Drying methods had significant (p<0.05) effect on TPC and antioxidant values of the samples. All fresh samples had higher TPC levels but declined significantly in dried samples with the exception of tunnel dried tomatoes. Among the dried samples, the tunnel dried samples had less TPC loss (6-16%) than the cabinet dried samples (17-42%). The cabinet direct and mixed mode samples were not statistically different (p>0.05) from each other. However, tunnel dried samples had less FRAP loss (6-13%) which were statistically different (p<0.05) from the cabinet dried samples (14-56%). Percentage TPC and FRAP recoveries (%) differed significantly (P<0.05) between the varieties within the fruits/vegetable for both drying methods. A strong 2 2 correlations between TPC and FRAP in both fresh (R = 0.970) and dried samples (R =0.8636) suggests that solar drying methods have significant effects on total phenolic contents and antioxidant activities of fruits and vegetables with tunnel drying method giving significantly less effects.
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    Production of ginger-flavored bread from wheat-soy composite flour
    (Research Gate, 2023-08-23) Issa-Zacharia Abdulsudi; Julian Pruchelia Mbehoma
    The present investigation involved the development of ginger-flavored bread utilizing a composite flour consisting of wheat and soy. Different amounts of ginger powder (0%, 3%, 5%, and 7%) were employed in the formulation. The evaluation included the determination of antioxidant activity, proximate composition, and sensory attributes through the use of hedonic testing. The bread with 7% ginger demonstrated the greatest degree of antioxidant activity (24.42±4.03). However, it was observed that the sensory quality of the bread was reduced, particularly when larger doses of ginger were used. The gingerbread containing 3% ginger exhibited notable sensory characteristics and had noteworthy antioxidant properties when compared to the control group. However, it is important to note that these differences were not found to be statistically significant (p>0.05) in the majority of sensory aspects. The gingerbread with a ginger concentration of 3% exhibited a higher protein content as a result of the use of soy flour. However, as the ginger concentration increased, the protein content decreased. Furthermore, the inclusion of ginger concentration resulted in a rise in moisture content, crude fiber, and ash content, with the exception of ash, crude fiber, and moisture content, which exhibited a decrease at the maximum level of ginger utilized.