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In Vitro Antioxidant and Free Radical Scavenging Activity of Curcuma longa, Acorus calamus and Camellia sinensis
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作者 Rajkumar Rahul sanjeevirayar arrivukkarasan Shanmugam Anhuradha 《Food and Nutrition Sciences》 CAS 2022年第8期750-760,共11页
The purpose of the current study was to determine the total phenolic and flavonoid content and total antioxidant activity of the Curcuma longa, Acorus calamus, and Camellia sinensis ethanolic extracts and their free r... The purpose of the current study was to determine the total phenolic and flavonoid content and total antioxidant activity of the Curcuma longa, Acorus calamus, and Camellia sinensis ethanolic extracts and their free radical scavenging activity. The study concluded that the Curcuma longa, Acorus calamus, and Camellia sinensis ethanolic extracts have a good source of phenolics, flavonoids, and antioxidant sources in turn which opens the high possibility of the extracts being used as food preservatives. The DPPH assay for scavenging free radicals showed that the IC<sub>50</sub> value was above 123% of Curcuma longa ethanolic extract, 129.9% μg/ml of Acorus calamus ethanolic extract and 25% of Camellia sinensis ethanolic extracts shows very strong inhibition of the free radicals. Thus, comparing the DPPH assay for scavenging free radicals of Curcuma longa, Acorus calamus and Camellia sinensis ethanolic extracts with the positive control ascorbic acid, Curcuma longa and Camellia sinensis ethanolic extracts showed strong inhibition of the free radicals. 展开更多
关键词 Total Phenolic Content Total Flavonoid Content DPPH Curcuma longa Acorus calamus and Camellia sinensis
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Optimization and Extension of Shelf-Life of Chapati Using Selected Natural Plant Extracts as Preservatives
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作者 Rajkumar Rahul sanjeevirayar arrivukkarasan Shanmugam Anhuradha 《Food and Nutrition Sciences》 CAS 2022年第11期906-930,共25页
Whole wheat flour is employed to prepare an unleavened flat-baked chapati product. The majority of people in Asian communities residing all over the world and the Indian subcontinent consume chapati as a traditional s... Whole wheat flour is employed to prepare an unleavened flat-baked chapati product. The majority of people in Asian communities residing all over the world and the Indian subcontinent consume chapati as a traditional staple food. There is an increase in demand for ready-to-eat chapatis due to changes in lifestyle, so this study was initiated to increase the shelf-life of chapatis using selected plant samples through optimization. The optimized dough was seen to have a good leavening and soft texture with no change in their appearance, order, or taste. The spoilage of the prepared and stored chapattis was monitored. At the conclusion of the 20 trials, the range of shelf-life obtained was between 14 to 16 days. On studying the goodness of fit statistics in the model used for the optimization based on the low s value (0.3717), there is a better description of the response. 97.94% R<sup>2</sup> value was obtained with consideration of the response describing the fitness of the model. Similarly, its right and it determines adjacent R<sup>2</sup> value, and predicted R<sup>2</sup> value was not substantially less than the R<sup>2</sup> value making the model fit. On encoding the values 0.6625 for turmeric, 0.6625 for the sweet flag, and 0.7305 for tea powders can be used to obtain the maximized shelf-life of 16 days. 展开更多
关键词 Chapatti Turmeric Sweet Flag Tea and Optimization
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