Articles

Consumption of fruit which is rich in phenolic compounds and has high antioxidant activity, prevents risk factors of various diseases. Numerous researches confirm that plants rich in such substances reduce the risks of cancer, heart diseases and hypertension. In view of the above, the goal of the research is to study prospective peach varieties in Georgia and compare them in terms of their total polyphenols content and antioxidant activity, determine the correlation between total polyphenols content and antioxidant activity during the storage of fruits. We have studied the total polyphenols content and antioxidant activity in peach fruit of different varieties before and during the storage. The conducted research showed a strong positive correlation between total polyphenols and antioxidant activity. During the storage the total polyphenols and antioxidant activity have decreased in peaches of both varieties. This change can be generalized and considered a common pattern. However, the genotype of a variety affects the strength of correlation.

Background</b>: The study of phenolic compounds and their potential to contribute to health is a major interest in research. This work was to determine phenolic compound contents as well as antioxidant properties of roasted maize-peanut snack product with and without spices. <b>Methods</b>: HPLC was used to determine the phenolic composition of the maize flours, peanut flour and their composite snacks with and without spices. Total phenolic content (TPC), total flavonoid content (TFC), tannin content (TC) and radical scavenging activity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3- ethylbenzothiazoline-6-sulphonicacid) (ABTS) and hydrogen peroxide radical scavenging assays was also used. <b>Results:</b> TPC of the extract of roasted maize flour, roasted peanut flour and composite roasted maize-peanut flour ranged from 48.93 to 178.31 mg GAE/100 g, while the TFC was 3.18–25.94 mg CE/100 g and TC (0.22 – 0.73 mg CE/g). The dominant phenolic acid was protocatechuic acid ranged from 13.73 to 1643.54 µg/g. Among the flavonoids, quercetin and catechin were dominant. The extracts of the free soluble fraction exhibited 23.88 – 81.52 %, 49.59 – 85.17 % and 0.58 -5.13 µmol AAE/g of DPPH, hydrogen peroxide and ABTS radical scavenging abilities respectively. <b>Conclusion:</b> Maize–peanut product showed potential ability in contributing to alleviating radical induced oxidative stress.

Beans cocoa exploitation process generated by-products such as mucilage cocoa juice. This juice called “cocoa water” was often considered as waste because her storage is delicate at room temperature. The aim of this study was to assess self-life of mucilage cocoa juice during storage at room temperature. Consumption survey revealed that mucilage cocoa juice was self-life until 72 hours at room temperature and according to surveyed population, he possessed laxative, strengthening and anti-diarrheal properties. For all<b> </b>physicochemical, biochemical and functional parameters assessed during storage at room temperature, variations were irregulars. Also, mucilage cocoa juice samples have phenolic compounds contents and antioxidant activities important and high energetic values.