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Active packaging technologies for clean label food products: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01024-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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MITTERER-DALTOÉ M, BORDIM J, LISE C, BREDA L, CASAGRANDE M, LIMA V. Consumer awareness of food antioxidants. Synthetic vs. Natural. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.15120] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | | | - Carla LISE
- Universidade Tecnológica Federal do Paraná, Brasil
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53
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Zhang Y, Zhang T, Yang W, Chen H, Geng X, Li G, Chen H, Wang Y, Li L, Sun B. Beneficial Diets and Pancreatic Cancer: Molecular Mechanisms and Clinical Practice. Front Oncol 2021; 11:630972. [PMID: 34123787 PMCID: PMC8193730 DOI: 10.3389/fonc.2021.630972] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Accepted: 04/19/2021] [Indexed: 01/02/2023] Open
Abstract
Pancreatic cancer (PC) is a malignant tumor with high invasiveness, easy metastatic ability, and chemoresistance. Patients with PC have an extremely low survival rate due to the difficulty in early diagnosis. It is estimated that nearly 90% of PC cases are caused by environmental risk factors. Approximately 50% of PC cases are induced by an unhealthy diet, which can be avoided. Given this large attribution to diet, numerous studies have assessed the relationship between various dietary factors and PC. This article reviews three beneficial diets: a ketogenic diet (KD), a Mediterranean diet (MD), and a low-sugar diet. Their composition and impact mechanism are summarized and discussed. The associations between these three diets and PC were analyzed, and we aimed to provide more help and new insights for the prevention and treatment of PC.
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Affiliation(s)
- Yang Zhang
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Tao Zhang
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Wenbo Yang
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Hongze Chen
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Xinglong Geng
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Guanqun Li
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Hua Chen
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Yongwei Wang
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China
| | - Le Li
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China.,Key Laboratory of Hepatosplenic Surgery, Ministry of Education, Harbin, China
| | - Bei Sun
- Department of Pancreatic and Biliary Surgery, The First Affiliated Hospital of Harbin Medical University, Harbin, China.,Key Laboratory of Hepatosplenic Surgery, Ministry of Education, Harbin, China
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Novel strategy of natural antioxidant nutrition quality evaluation in food: Oxidation resistance mechanism and synergistic effects investigation. Food Chem 2021; 359:129768. [PMID: 33957329 DOI: 10.1016/j.foodchem.2021.129768] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 03/12/2021] [Accepted: 04/05/2021] [Indexed: 11/23/2022]
Abstract
Effective evaluation methods for assessing the nutritional quality of foods that eliminate free radicals (i.e., foods that are classified as antioxidants) have long attracted the attention of scientists and the populace. In this case, constructing a corresponding photoelectrochemical sensor that has the advantages of being intuitive, rapid, and capable of accurate assessment for global antioxidant capacity is of profound significance. In this study, a novel g-C3N4/NiS/TiO2 photoelectric sensitive platform was constructed and afforded the possibility of a synergistic/antagonistic effect for estimating intrinsic antioxidant ingredients in food. Further investigation revealed that the internal influences of the compound structure, such as the redox potential and type of groups on the molecular benzene ring should be the main internal reasons for antioxidant synergistic behaviors. The photochemical strategy of concern is expected to provide benefits for on-site foods nutrition assays that should become a guide for health care diets.
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Bordim J, Lise CC, Marques C, Oldoni TC, Varela P, Mitterer‐Daltoé ML. Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance. J SENS STUD 2021. [DOI: 10.1111/joss.12657] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jéssica Bordim
- Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil
| | - Carla Cristina Lise
- Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil
| | - Caroline Marques
- Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil
| | - Tatiane Cadorin Oldoni
- Department of Chemistry Federal Technological University of Paraná (UTFPR) Pato Branco Paraná Brazil
| | - Paula Varela
- Sensory & Consumer Sciences Nofima Ås Norway
- Department of Chemistry, Biotechnology and Food Science (KBM) The Norwegian University of Life Science Ås Norway
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Yi Y, Xu W, Fan Y, Wang HX. Drosophila as an emerging model organism for studies of food-derived antioxidants. Food Res Int 2021; 143:110307. [PMID: 33992327 DOI: 10.1016/j.foodres.2021.110307] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/06/2021] [Accepted: 03/06/2021] [Indexed: 01/18/2023]
Abstract
Dietary supplementation with antioxidants provides health benefits by preventing diseases caused by oxidative stress and damage. Consequently, there has been growing interest in the study of antioxidative foods and their active ingredients. Oxidative stress and antioxidative responses are mechanistically conserved from Drosophila to mammals. Therefore, as a well-established model organism with a short life cycle and advantages of genetic manipulation, the fruit fly has been increasingly employed to assess functions of antioxidants in vivo. In this review, the antioxidative defense mechanisms, methods used and assays developed in Drosophila to evaluate antioxidant supplementation, are highlighted. The main manifestations of antioxidation include reduction of reactive species, up-regulation of endogenous antioxidants, inhibition on oxidative damage to biomacromolecules, enhanced resistance against oxidative stress and extension of lifespan, which are related to the activations of nuclear factor erythroid 2-related factor 2-antioxidant response element pathway and other adaptive responses. Moreover, the key considerations and future perspectives for the application of Drosophila models in the studies of food-derived antioxidants are discussed.
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Affiliation(s)
- Yang Yi
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Wei Xu
- College of Food Science & Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Yun Fan
- School of Biosciences, University of Birmingham, Birmingham B15 2TT, UK.
| | - Hong-Xun Wang
- College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
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The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants. Antioxidants (Basel) 2021; 10:antiox10030382. [PMID: 33806514 PMCID: PMC8001462 DOI: 10.3390/antiox10030382] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/22/2021] [Accepted: 02/28/2021] [Indexed: 12/30/2022] Open
Abstract
This review aims to pin out the importance of developing a technique for rapid detection of antioxidants, based on molecular imprinting techniques. It covers three major areas that have made great progress over the years in the field of research, namely: antioxidants characterization, molecular imprinting and electrochemistry, alone or combined. It also reveals the importance of bringing these three areas together for a good evaluation of antioxidants in a simple or complex medium, based on selectivity and specificity. Although numerous studies have associated antioxidants with molecular imprinting, or antioxidants with electrochemistry, but even electrochemistry with molecular imprinting to valorize different compounds, the growing prominence of antioxidants in the food, medical, and paramedical sectors deserves to combine the three areas, which may lead to innovative industrial applications with satisfactory results for both manufacturers and consumers.
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00678-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Li C, Si J, Tan F, Park KY, Zhao X. Lactobacillus plantarum KSFY06 Prevents Inflammatory Response and Oxidative Stress in Acute Liver Injury Induced by D-Gal/LPS in Mice. Drug Des Devel Ther 2021; 15:37-50. [PMID: 33442235 PMCID: PMC7797359 DOI: 10.2147/dddt.s286104] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Accepted: 12/24/2020] [Indexed: 01/04/2023] Open
Abstract
AIM The purpose of this study is to investigate the preventive effect of Lactobacillus plantarum KSFY06 (LP-KSFY06) on D-galactose/lipopolysaccharide (D-Gal/LPS)-induced acute liver injury (ALI) in mice. METHODS We evaluated the antioxidant capacity of LP-KSFY06 in vitro, detailed the effects of LP-KSFY06 on the organ index, liver function index, biochemical index, cytokines, and related genes, and noted the accompanying pathological changes. RESULTS The results clearly showed that LP-KSFY06 can remove 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzthiazoline -6-sulphonic acid) diammonium salt (ABTS) free radicals in vitro. The analysis of the organ index and pathology demonstrated that LP-KSFY06 significantly prevented ALI. Biochemical and molecular biological analysis showed that LP-KSFY06 prevented a decrease in the antioxidant-related levels of superoxide dismutase (SOD), glutathione (GSH), glutathione peroxidase (GSH-Px), catalase (CAT), and total antioxidant capacity (T-AOC), and also prevented an increase in aspartate aminotransaminase (AST), alanine aminotransaminase (ALT), malondialdehyde (MDA), myeloperoxidase (MPO), and nitric oxide (NO) levels. LP-KSFY06 upregulated the anti-inflammatory factor interleukin (IL)-10 and downregulated the pro-inflammatory factors IL-6, IL-1β, tumor necrosis factor-α (TNF-α), and interferon-γ (IFN-γ). These oxidative and inflammatory indicators were consistent with the results of gene detections. Furthermore, we determined that LP-KSFY06 downregulated Keap1, NLRP3, apoptosis-associated speck-like protein containing a CARD (ASC), caspase-1, nuclear factor κ-light-chain-enhancer of activated B cells (NF-κB), IL-18, and mitogen-activated protein kinase 14 (MAPK14 or p38), upregulated Nrf2, heme oxygenase-1 (HO-1), NAD(P)H dehydrogenase [quinone] 1 (NQO1), B-cell inhibitor-α (IκB-α), and thioredoxin (Trx) mRNA expression. These may be related to the regulation of the Kelch-like ECH-associated protein-1 (Keap1)-nuclear factor-erythroid-2-related factor (Nrf2)/antioxidant response element (ARE) and NLRP3/NF-κB pathways. CONCLUSION LP-KSFY06 is an effective multifunctional Lactobacillus with strong anti-oxidant and anti-inflammatory ability that can prevent D-gal/LPS-induced ALI in mice and assist in maintaining health.
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Affiliation(s)
- Chong Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
| | - Jun Si
- Pre-Hospital Emergency Department, Chongqing University Central Hospital, Chongqing Emergency Medical Center, Chongqing400014, People’s Republic of China
| | - Fang Tan
- Department of Public Health, Our Lady of Fatima University, Valenzuela838, Philippines
| | - Kun-Young Park
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing400067, People’s Republic of China
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Ciudad-Mulero M, Matallana-González MC, Cámara M, Fernández-Ruiz V, Morales P. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review. Curr Pharm Des 2020; 26:1880-1897. [PMID: 32013818 DOI: 10.2174/1381612826666200203130150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/30/2019] [Indexed: 01/22/2023]
Abstract
Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of selected pulses (common beans, fava beans, lentils, chickpeas, peas and lupins) has been reviewed in terms of their content of antioxidant compounds. The content of hydrosoluble antioxidants (organic acids, phenolic compounds), liposoluble antioxidants (tocopherols, carotenoids) and other compounds which exert antioxidant properties, such as dietary fibre and minerals (zinc, selenium), has been studied, reporting that pulses are an interesting source of these compounds, which have important health benefits, including a preventing role in cardiovascular diseases, anticarcinogenic or neuroprotective properties. It is important to take into account that pulses are not usually consumed raw, but they must be processed before consumption in order to improve their nutritional quality and their palatability, therefore, the effect of different technological and heat treatments (germination, cooking, boiling, extrusion) on the antioxidant compounds present in pulses has been also reviewed. In this regard, it has been observed that as a consequence of processing, the content of phytochemicals with antioxidant properties is usually decreased, but processed pulses maintain relevant amounts of these compounds, preserving their beneficial health effect.
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Affiliation(s)
- María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Mª Cruz Matallana-González
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Montaña Cámara
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
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61
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Calvo N, Reynoso C, Resnik S, Cortés-Jacinto E, Collins P. Thermal stability of astaxanthin in oils for its use in fish food technology. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114668] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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62
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Torlopov MA, Shevchenko OG, Chukicheva IY, Udoratina EV. Effective, low cytotoxic cell membranes protector based on amphiphilic conjugate of cellulose sulfate with isobornylphenol. REACT FUNCT POLYM 2020. [DOI: 10.1016/j.reactfunctpolym.2020.104740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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63
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Pellegrini N, Vitaglione P, Granato D, Fogliano V. Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5064-5078. [PMID: 30578632 DOI: 10.1002/jsfa.9550] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 12/11/2018] [Accepted: 12/18/2018] [Indexed: 06/09/2023]
Abstract
This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of using the total antioxidant capacity (TAC) measurement in the metabolomic era. An enormous bulk of knowledge was produced regarding the antioxidant capacity of foods and large TAC databases were developed. A direct link between a food TAC value and any health benefit is erroneous and has led to several cases of consumer deception. However, the striking epidemiological evidence associating a high dietary TAC with some disease prevention and the availability of well-constructed TAC databases deserve attention and must be taken into account to establish the usefulness of measuring TAC in both foods and biological samples. The in vivo TAC measurement, usually performed in plasma, is influenced by many external factors, such as dietary habits, as well as environmental and behavioural factors, which are integrated towards homeostatic control by fine physiological mechanisms with high inter-individual variability. Therefore, plasma TAC cannot be considered as a unique biomarker of individual antioxidant status. However, the combined evaluation of plasma TAC with known markers of disease, individual metabolism, inflammation and genetics, as well as with markers of gut microbiota composition and activity, may lead to the identification of populations that are more responsive to food/diet TAC. In this framework, the appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening when making a quick decision toward in-depth research investigations. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nicoletta Pellegrini
- Department of Food and Drug, University of Parma, Parma, Italy
- Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples 'Federico II', Portici, Italy
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands
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64
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Świeca M. Designing the Antioxidant Properties of Low-Processed Food. Antioxidants (Basel) 2020; 9:antiox9100975. [PMID: 33053670 PMCID: PMC7601726 DOI: 10.3390/antiox9100975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Accepted: 10/10/2020] [Indexed: 02/06/2023] Open
Affiliation(s)
- Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland
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65
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Chemical characterization, antioxidant and antimicrobial activities of açaí seed (Euterpe oleracea Mart.) extracts containing A- and B-type procyanidins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109830] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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66
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Alves LDL, Santos RL, Bayer BL, Devens ALM, Cichoski AJ, Mendonça CRB. Thermosonication of tangerine juice: Effects on quality characteristics, bioactive compounds, and antioxidant activity. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14914] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Larissa de Lima Alves
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Robson Leal Santos
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | - Branca Luíse Bayer
- Food Science and Technology Farroupilha Federal Institute – Campus Panambi Panambi Brazil
| | | | - Alexandre José Cichoski
- Department of Food Science and Technology Federal University of Santa Maria Santa Maria Brazil
| | - Carla Rosane Barboza Mendonça
- Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas – Campus Universitário Pelotas Brazil
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67
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Stevanato N, Ribeiro TH, Giombelli C, Cardoso T, Wojeicchowski JP, Danesi EDG, Bolanho Barros BC. Effect of canning on the antioxidant activity, fiber content, and mechanical properties of different parts of peach palm heart. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14554] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Natália Stevanato
- Department of Chemical Engineering State University of Maringá Maringá Brazil
| | | | | | - Taís Cardoso
- Department of Chemical Engineering Federal University of Paraná Curitiba Brazil
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Zhang X, Li X, Su M, Du J, Zhou H, Li X, Ye Z. A comparative UPLC-Q-TOF/MS-based metabolomics approach for distinguishing peach (Prunus persica (L.) Batsch) fruit cultivars with varying antioxidant activity. Food Res Int 2020; 137:109531. [PMID: 33233161 DOI: 10.1016/j.foodres.2020.109531] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 07/04/2020] [Accepted: 07/08/2020] [Indexed: 01/12/2023]
Abstract
Peaches (Prunus persica (L.) Batsch) are nutritionally and economically important and they are one of the most popular fruits consumed worldwide. Understanding metabolite-caused bioactivity differences among cultivars is essential for designing a peach with enhanced nutritional traits. In this study, we report an untargeted UPLC-Q-TOF/MS-based metabolomics approach for comprehensively discriminating between peaches with different antioxidant activities. Mature fruit from 40 peach cultivars were distinguished using principal component analysis and orthogonal partial least squares discrimination analysis. Seventeen differential metabolites were tentatively identified between peach cultivars with high and low antioxidant potency composite indices, and eight metabolites, including procyanidin C1, procyanidin trimer isomer 1, procyanidin trimer isomer 2, procyanidin B1, procyanidin B2, procyanidin B3, prunus inhibitor b, and phloridzin, were identified as marker compounds responsible for the discrimination of the cultivars base on potential antioxidant activity. Our study highlights the essence and predictive power of metabolomics for detecting small differences and for identifying potential marker metabolites based on their levels and composition in plants exhibiting varying bioactivities. Overall, the variations in the metabolites in peach pulp reflected the diversity in the peach germplasm, and these eight compounds are good candidate markers for future genetic breeding of peach fruit with enhanced antioxidant activity.
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Affiliation(s)
- Xianan Zhang
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, PR China
| | - Xin Li
- Instrumental Analysis Center, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Mingshen Su
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, PR China
| | - Jihong Du
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, PR China
| | - Huijuan Zhou
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, PR China
| | - Xiongwei Li
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, PR China
| | - Zhengwen Ye
- Forestry and Fruit Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, PR China; Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai 201403, PR China.
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69
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Antioxidant-Based Medicinal Properties of Stingless Bee Products: Recent Progress and Future Directions. Biomolecules 2020; 10:biom10060923. [PMID: 32570769 PMCID: PMC7356725 DOI: 10.3390/biom10060923] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 06/10/2020] [Accepted: 06/15/2020] [Indexed: 12/27/2022] Open
Abstract
Stingless bees are a type of honey producers that commonly live in tropical countries. Their use for honey is being abandoned due to its limited production. However, the recent improvements in stingless bee honey production, particularly in South East Asia, have brought stingless bee products back into the picture. Although there are many stingless bee species that produce a wide spread of products, known since old eras in traditional medicine, the modern medical community is still missing more investigational studies on stingless bee products. Whereas comprehensive studies in the current era attest to the biological and medicinal properties of honeybee (Apis mellifera) products, the properties of stingless bee products are less known. This review highlights for the first time the medicinal benefits of stingless bee products (honey, propolis, pollen and cerumen), recent investigations and promising future directions. This review emphasizes the potential antioxidant properties of these products that in turn play a vital role in preventing and treating diseases associated with oxidative stress, microbial infections and inflammatory disorders. Summarizing all these data and insights in one manuscript may increase the commercial value of stingless bee products as a food ingredient. This review will also highlight the utility of stingless bee products in the context of medicinal and therapeutic properties, some of which are yet to be discovered.
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Barba FJ, Roohinejad S, Ishikawa K, Leong SY, El-Din A Bekhit A, Saraiva JA, Lebovka N. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.032] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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71
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Pastor FT, Šegan DM, Gorjanović SŽ, Kalušević AM, Sužnjević DŽ. Development of voltammetric methods for antioxidant activity determination based on Fe(III) reduction. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104721] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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72
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Silva IA, Veras BO, Ribeiro BG, Aguiar JS, Campos Guerra JM, Luna JM, Sarubbo LA. Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier. PeerJ 2020; 8:e9064. [PMID: 32351793 PMCID: PMC7183308 DOI: 10.7717/peerj.9064] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 04/05/2020] [Indexed: 12/27/2022] Open
Abstract
This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the biosurfactant were 30.790 ± 0.04 mN/m and 0.730 ± 0.05 mN/m, respectively. The yield in isolated biosurfactant was 25 ± 1.02 g/L and the CMC was 0.5 g/L. The emulsions of the isolated biosurfactant with vegetable oils showed satisfactory results. The microphotographs of the emulsions showed that increasing the concentration of biosurfactant decreased the oil droplets, increasing the stability of the emulsions. The biosurfactant was incorporated into the cupcake dessert formulation, replacing 50%, 75% and 100% of the vegetable fat in the standard formulation. Thermal analysis showed that the biosurfactant is stable for cooking cupcakes (180 °C). The biosurfactant proved to be promising for application in foods low in antioxidants and did not show cytotoxic potential in the tested cell lines. Cupcakes with biosurfactant incorporated in their dough did not show significant differences in physical and physical–chemical properties after baking when compared to the standard formulation. In this way, the biosurfactant has potential for application in the food industry as an emulsifier for flour dessert.
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Affiliation(s)
- Ivison A Silva
- Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil.,Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil
| | - Bruno O Veras
- Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | | | | | | | - Juliana M Luna
- Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil.,Universidade Católica de Pernambuco, Recife, Pernambuco, Brazil
| | - Leonie A Sarubbo
- Instituto Avançado de Tecnologia e Inovação (IATI), Recife, Pernambuco, Brazil.,Universidade Católica de Pernambuco, Recife, Pernambuco, Brazil
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73
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Cömert ED, Gökmen V. Physiological relevance of food antioxidants. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 93:205-250. [PMID: 32711863 DOI: 10.1016/bs.afnr.2020.03.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Dietary antioxidants are associated with prevention of oxidative stress related chronic diseases including certain types of cancer, cardiovascular diseases, diabetes, and neurodegenerative diseases. In recent years, there has been a growing interest in extending the knowledge on their physiological effects in human body. There are numbers of epidemiological, clinical, meta-analysis, and in vitro studies to explain formation mechanisms of each chronic diseases as well as the potential effects of dietary antioxidants on these diseases and gut health. Comprehensive studies for food antioxidants' journey from dietary intake to target tissues/organs deserve a serious consideration to have a clear understanding on the physiological effects of dietary antioxidants. Therefore, absorption and metabolism of dietary antioxidants, and the factors affecting their absorption, such as solubility of antioxidants, food matrix, and interaction between antioxidants have been evaluated in several research articles. This chapter provides an overview about potential health effects of dietary antioxidants considering with their absorption and metabolism in human body.
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Affiliation(s)
- Ezgi Doğan Cömert
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, Ankara, Turkey.
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74
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Brainina K, Tarasov A, Khamzina E, Stozhko N, Vidrevich M. Contact hybrid potentiometric method for on-site and in situ estimation of the antioxidant activity of fruits and vegetables. Food Chem 2020; 309:125703. [PMID: 31670132 DOI: 10.1016/j.foodchem.2019.125703] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 10/11/2019] [Accepted: 10/13/2019] [Indexed: 12/17/2022]
Abstract
A new version of the hybrid potentiometric method (HPM) for evaluating the antioxidant activity (AOA) of fruits and vegetables, which we called contact (CHPM), is proposed. A screen-printed electrode pair coated by a membrane impregnated with a mediator serves as a sensor system. The potential shift, which is observed when the sensor system is exposed to the sample slice is used as a source of information. CHPM provides reproducible and correct results: relative standard deviation does not exceed 8.4% and recovery of model antioxidant at close to 100%. The AOA values of fruits and vegetables found by CHPM are in the range of 1-21 μmol-eq/g. Correlation between the AOA of slices and suspensions is found. The proposed CHPM can be used in on-site and in situ formats.
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Affiliation(s)
- Khiena Brainina
- Ural State University of Economics, 62/45, 8 Marta/Narodnoi Voli St., Yekaterinburg 620144, Russia; Ural Federal University named after the first President of Russia B. N. Yeltsin, 28, Mira St, Yekaterinburg 620078, Russia.
| | - Aleksey Tarasov
- Ural State University of Economics, 62/45, 8 Marta/Narodnoi Voli St., Yekaterinburg 620144, Russia
| | - Ekaterina Khamzina
- Ural State University of Economics, 62/45, 8 Marta/Narodnoi Voli St., Yekaterinburg 620144, Russia
| | - Natalia Stozhko
- Ural State University of Economics, 62/45, 8 Marta/Narodnoi Voli St., Yekaterinburg 620144, Russia
| | - Marina Vidrevich
- Ural State University of Economics, 62/45, 8 Marta/Narodnoi Voli St., Yekaterinburg 620144, Russia
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75
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Uzakov Y, Kaldarbekova M, Kuznetsova O. Improved technology for new-generation Kazakh national meat products. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-76-83] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. Extract of goji berries (Lycium Barbarum L.) and buckwheat flour (Fagopýrum esculéntum L.) possess antioxidant and antimicrobial properties. As a result, they can be used to improve traditional Kazakh horse-meat formulations to obtain functional cooked and smoked meat products. These natural biologically active substances can improve the oxidative stability of pigments, lipids, and proteins of finished products. The research objective was to assess the potential of goji extract and buckwheat flour as additives that can improve the oxidative stability and general quality of Kanagat, a national Kazakh cooked and smoked horse-meat product. Goji extract and buckwheat flour were used in two concentrations – 0.5% and 1.0%.
Study objects and methods. The research featured sensory evaluation of taste, smell, color, determination of color parameters (L*, a*, b*), pH, free amine nitrogen, total carbonyl proteins, acid value, peroxide value and thiobarbituric acid reactive substances (TBARS), as well as a histological analysis.
Results and discussion. When 1.0% of goji extract and 1.0% of buckwheat flour were added to the traditional formulation, it improved the oxidative stability and quality of the modified horse-meat product while preserving its sensory properties and colour parameters. A set of microstructural studies showed that the processing of meat products with 1.0% of goji extract and 1.0% of buckwheat flour had a destructive effect on most fibers. The affected fibers showed multiple decays of myofibrillar substance, which turned into a finegrained protein mass. The abovementioned concentration caused effective inhibition of hydrolytic changes, as well as oxidation of proteins and lipids.
Conclusion. The new technology made it possible to produce a new national horse-meat product fortified with 1.0% of goji extract and 1.0% of buckwheat flour. The specified amount of biologically active additives improved the oxidative stability and quality of the product, while maintaining its sensory and color characteristics.
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76
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Granato D, Barba FJ, Bursać Kovačević D, Lorenzo JM, Cruz AG, Putnik P. Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety. Annu Rev Food Sci Technol 2020; 11:93-118. [PMID: 31905019 DOI: 10.1146/annurev-food-032519-051708] [Citation(s) in RCA: 232] [Impact Index Per Article: 58.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Functional foods is a very popular term in the social and scientific media; consequently, food producers have invested resources in the development of processed foods that may provide added functional benefits to consumers' well-being. Because of intrinsic regulation and end-of-use purposes in different countries, worldwide meanings and definitions of this term are still unclear. Hence, here we standardize this definition and propose a guideline to attest that some ingredients or foods truly deserve this special designation. Furthermore, focus is directed at the most recent studies and practical guidelines that can be used to develop and test the efficacy of potentially functional foods and ingredients. The most widespread functional ingredients, such as polyunsaturated fatty acids (PUFAs), probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described. The review discusses the steps that food companies should take to ensure that their developed food product is truly functional.
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Affiliation(s)
- Daniel Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-0250 Espoo, Finland;
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 Burjassot, València, Spain
| | | | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science, Education and Technology of Rio de Janeiro (IFRJ), 20260-100 Rio de Janeiro, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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77
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Effects of Heat Treatment and Tea Polyphenols on the Structure and Properties of Polyvinyl Alcohol Nanofiber Films for Food Packaging. COATINGS 2020. [DOI: 10.3390/coatings10010049] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
In this study, biodegradable polyvinyl alcohol (PVA) was blended with natural antioxidant tea polyphenols (TPs) to produce PVA/TP nanofiber films by electrospinning. The effects of heat treatment and TP incorporation on the structural and physical properties of the films were then evaluated. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) revealed that the PVA/TP nanofiber film has a more compact structure and better morphology than PVA alone. In addition, the water resistance was enhanced, and the formation of hydrogen bonds between the TP and PVA molecules increased via the heat treatment. Furthermore, the mechanical, antioxygenic, and antibacterial properties of the nanofiber films were significantly improved (P < 0.05) owing to the incorporation of TP. In particular, when the mass ratio of the PVA/TP was 7:3, the elongation at break (EAB) of the film increased to 105.24% ± 2.87%, and the antioxidant value reached a maximum at 64.83% ± 5.21%. In addition, the antibacterial activity of Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) increased to the maximum levels of 82.48% ± 2.12% and 86.25% ± 2.32%, respectively. In summary, our study produced a functional food packaging material that includes preservation with an acceptable bioactivity, ability to keep food fresh, and biodegradability.
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78
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Lucas CIS, Ferreira AF, Costa MAPDC, Silva FDL, Estevinho LM, Carvalho CALD. Phytochemical study and antioxidant activity of Dalbergia ecastaphyllum. RODRIGUÉSIA 2020. [DOI: 10.1590/2175-7860202071049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The chemical profile of Dalbergia ecastaphyllum has been indicated as the botanical origin of Brazilian red propolis, an apicultural product with proven therapeutic properties. However, few studies have investigated this plant species. This study evaluated and compared microbiological quality, chemical composition, and antioxidant activity of stem and leaf samples of D. ecastaphyllum. The samples were collected in February 2015, in the southern region of the state of Bahia, Brazil. We performed the microbiological analyses, determined the contents of fatty acid, total phenol and flavonoid, and identified the chemical profile and antioxidant activit. Escherichia coli, Salmonella spp. and sulfite reducing clostridial spores were not detected in the samples. Acids of the family ω3 were recorded in the stems and ω6 in the leaves. The leaves presented better nutritional quality of the fraction, better antioxidant capacity in the tests by the DPPH method and β-carotene bleaching. There were 49 chemical compounds, of which 38 belonged to the class of flavonoids. The results indicate that stems and leaves of D. ecastaphyllum have biological properties. Leaves particularly are better for functional food formulation and as natural antioxidant.
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Affiliation(s)
| | - Adailton Freitas Ferreira
- Universidade Federal do Recôncavo da Bahia, Brasil; Centro Universitário de Tecnologia e Ciências - UniFTC, Brasil
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79
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Suktham T, Jones A, Acquaviva A, Dennis GR, Shalliker RA, Soliven A. Better than bench top. High speed antioxidant screening via the cupric reducing antioxidant capacity reagent and reaction flow chromatography. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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80
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Total Antioxidant Capacity with Peak Specificity via Reaction Flow Chromatography and the Ferric Reducing Antioxidant Power Assay. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01675-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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81
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Antioxidants versus Food Antioxidant Additives and Food Preservatives. Antioxidants (Basel) 2019; 8:antiox8110542. [PMID: 31717960 PMCID: PMC6912551 DOI: 10.3390/antiox8110542] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 10/30/2019] [Accepted: 11/05/2019] [Indexed: 01/04/2023] Open
Abstract
Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered “bad” for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the doses required for preservation, and the overall antioxidant action are revisited in this work. Finally, the bad and the good of food additives/preservatives are presented, taking into account the main mediator of antioxidant beneficial actions, namely the innate mechanisms of detoxification. Foods that strengthen such innate mechanisms are also presented.
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82
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Silva LBAR, Pinheiro-Castro N, Novaes GM, Pascoal GDFL, Ong TP. Bioactive food compounds, epigenetics and chronic disease prevention: Focus on early-life interventions with polyphenols. Food Res Int 2019; 125:108646. [DOI: 10.1016/j.foodres.2019.108646] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 08/20/2019] [Accepted: 08/23/2019] [Indexed: 12/14/2022]
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83
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Gapski A, Gomes TM, Bredun MA, Ferreira-Lima NE, Ludka FK, Bordignon-Luiz MT, Burin VM. Digestion behavior and antidepressant-like effect promoted by acute administration of blueberry extract on mice. Food Res Int 2019; 125:108618. [DOI: 10.1016/j.foodres.2019.108618] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/26/2019] [Accepted: 08/12/2019] [Indexed: 01/04/2023]
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84
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Real Hernandez LM, Gonzalez de Mejia E. Enzymatic Production, Bioactivity, and Bitterness of Chickpea (
Cicer arietinum
) Peptides. Compr Rev Food Sci Food Saf 2019; 18:1913-1946. [DOI: 10.1111/1541-4337.12504] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 08/30/2019] [Accepted: 09/04/2019] [Indexed: 12/24/2022]
Affiliation(s)
- Luis M. Real Hernandez
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana–Champaign Urbana IL 61801 U.S.A
| | - Elvira Gonzalez de Mejia
- Dept. of Food Science and Human Nutrition Univ. of Illinois at Urbana–Champaign Urbana IL 61801 U.S.A
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85
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Hydrolysis Process Optimization and Functional Characterization of Yak Skin Gelatin Hydrolysates. J CHEM-NY 2019. [DOI: 10.1155/2019/9105605] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Yak (Bos grunniens) is an animal mainly living on the Tibetan Plateau. Yak skin is a valuable resource that is wasted in the meat production process. This study aimed to prepare yak skin gelatin hydrolysates (YSGH) from yak skin through enzymatic hydrolysis and investigate functional characterization of YSGH. We showed that trypsin was more effective than neutrase, papain, and pepsin in increasing the degree of hydrolysis (DH) of YSGH. The conditions of enzymatic hydrolysis were optimized using central composite design (CCD) and response surface method (RSM), and the highest DH value of 31.96% was obtained. We then analyzed the amino acid compositions and molecular weight distribution of peptides in YSGH. The obtained YSGH exhibited certain antioxidant activity and excellent ACE-inhibitory activity (IC50 = 0.991 mg/mL). In addition, the solubility (98.79%), emulsification, and foaming properties of YSGH developed here were also evaluated. With these physicochemical and biological functions, YSGH had potential applications in food, pharmaceuticals, and cosmetics as an ingredient.
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86
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Bazana MT, da Silva SS, Codevilla CF, de Deus C, Lucas BN, Ugalde GA, Mazutti MA, Moraes Flores EM, Barin JS, de Bona da Silva C, de Menezes CR. Development of nanoemulsions containing Physalis peruviana calyx extract: A study on stability and antioxidant capacity. Food Res Int 2019; 125:108645. [PMID: 31554039 DOI: 10.1016/j.foodres.2019.108645] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 07/10/2019] [Accepted: 08/23/2019] [Indexed: 12/11/2022]
Abstract
The aim of this study was to develop and evaluate the physicochemical and antioxidant stability of nanoemulsions containing a Physalis peruviana calyx extract (CPp-NE) and free extracts under different storage conditions (7 and 25 °C) and with absence or incidence of light for 120 days. The calyx extracts were prepared with ethanol 60% and characterized for later preparation of the nanoemulsions by spontaneous emulsification. The formulations presented nanometric sizes, low polydispersity index, negative zeta potential, acid pH, rutin content (11 μg·mL-1), and encapsulation efficiency of 85%. Regarding the stability, the droplet size and PdI of the CPp-NE stored at refrigeration temperature in the dark, room temperature in the dark, and refrigeration temperature with light incidence were stable for 120 days and with no visible changes in the formulations. The antioxidant capacity was related to the reducing capacity, and the best results were found for nanoemulsions stored at room temperature and in absence of light. In addition, CPp-NE presented higher antioxidant and reducing capacity in relation to the free extracts.
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Affiliation(s)
- Maiara Taís Bazana
- Department of Food Science and Technology, Rural Science Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Suelen Santos da Silva
- Department of Food Science and Technology, Rural Science Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Cristiane Franco Codevilla
- Department of Food Science and Technology, Rural Science Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Cassandra de Deus
- Department of Food Science and Technology, Rural Science Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Bruna Nichelle Lucas
- Department of Food Science and Technology, Rural Science Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Gustavo Andrade Ugalde
- Department of Chemical Engineering, Technology Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Marcio Antonio Mazutti
- Department of Chemical Engineering, Technology Center, Federal University of Santa Maria, Santa Maria, Brazil
| | - Erico Marlon Moraes Flores
- Department of Chemistry, Center for Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil
| | - Juliano Smanioto Barin
- Department of Food Science and Technology, Rural Science Center, Federal University of Santa Maria, Santa Maria, Brazil.
| | - Cristiane de Bona da Silva
- Departament of Industrial Pharmacy, Health Sciences Center, Federal University of Santa Maria, Santa Maria, Brazil.
| | - Cristiano Ragagnin de Menezes
- Department of Food Science and Technology, Rural Science Center, Federal University of Santa Maria, Santa Maria, Brazil.
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87
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Li C, Tan F, Yang J, Yang Y, Gou Y, Li S, Zhao X. Antioxidant Effects of Apocynum venetum Tea Extracts on d-Galactose-Induced Aging Model in Mice. Antioxidants (Basel) 2019; 8:antiox8090381. [PMID: 31500342 PMCID: PMC6770887 DOI: 10.3390/antiox8090381] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/02/2019] [Accepted: 09/06/2019] [Indexed: 12/21/2022] Open
Abstract
As a traditional Chinese medicinal drink, Apocynum venetum, a local tea from Xinjiang, China, is favored for its rich flavor and biological functionality. This study looked at aging mice induced by d-galactose to determine the in vivo anti-aging effect of Apocynum venetum tea extracts (AVTEs) and its bioactive components. We evaluated the weight of major organs (via organ index) and pathological changes in the liver. We also detailed the effects of AVTE (250 mg/kg in the low dose group, 500 mg/kg in the high dose group) on biochemical parameters (malondialdehyde, superoxide dismutase, glutathione, glutathione peroxidase, catalase, total antioxidant capacity, and nitric oxide) and cytokines (IL-6, IL-12, TNF-α and IL-1β) in the serum of aging mice. We investigated the anti-aging effects of AVTE in d-galactose-induced aging mice via quantitative real-time reverse transcription-polymerase chain reaction (RT-qPCR) assay. In addition, we analyzed the biological components of AVTEs by high performance liquid chromatography (HPLC). The results were remarkable, suggesting that AVTE significantly improved d-galactose-induced aging mice, with the high dose group showing the best results among other groups. ATVE can effectively alleviate hepatocyte edema, as well as inflammatory cell infiltration and injury in mice, induce a protective effect via up-regulation of glutathione (GSH), glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT) antioxidant related factors, and play an important role in the up-regulation of anti-inflammatory factors (IL-10) and the down-regulation of pro-inflammatory factors (IL-6, TNF-α and IL-1β). At the same time, HPLC analysis showed that AVTEs contain neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, rutin, isoquercitrin, isochlorogenic acid B, isochlorogenic acid A, astragalin, isochlorogenic acid C, rosmarinic acid, and trans-cinnamic acid. Thus, AVTE appears to be an effectively functional drink due to its rich functional components and anti-aging activities.
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Affiliation(s)
- Chong Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.
| | - Fang Tan
- Department of Public Health, Our Lady of Fatima University, Valenzuela 838, Philippines.
| | - Jianjun Yang
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Yue Yang
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Yuting Gou
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Shuting Li
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China.
- Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.
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88
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Buravlev EV, Dvornikova IA, Schevchenko OG, Kutchin AV. Synthesis and Antioxidant Ability of Novel Derivatives Based on
para
‐Coumaric Acid Containing Isobornyl Groups. Chem Biodivers 2019; 16:e1900362. [DOI: 10.1002/cbdv.201900362] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Accepted: 08/10/2019] [Indexed: 01/13/2023]
Affiliation(s)
- Evgeny V. Buravlev
- Institute of Chemistry, Komi Scientific CenterUral Branch of the Russian Academy of Sciences, 48 Pervomayskaya St. 167000 Syktyvkar, Komi Republic Russian Federation
| | - Irina A. Dvornikova
- Institute of Chemistry, Komi Scientific CenterUral Branch of the Russian Academy of Sciences, 48 Pervomayskaya St. 167000 Syktyvkar, Komi Republic Russian Federation
| | - Oksana G. Schevchenko
- Institute of Biology, Komi Scientific CenterUral Branch of the Russian Academy of Sciences, 28 Kommunisticheskaya St. 167982 Syktyvkar, Komi Republic Russian Federation
| | - Aleksandr V. Kutchin
- Institute of Chemistry, Komi Scientific CenterUral Branch of the Russian Academy of Sciences, 48 Pervomayskaya St. 167000 Syktyvkar, Komi Republic Russian Federation
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89
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Abstract
The rationale and scope of the main issues of antioxidant measurement are presented, with basic definitions and terms in antioxidant research (such as reactive species and related antioxidative defenses, oxidative stress, and antioxidant activity and capacity) in a historical background. An overview of technical problems and expectations is given in terms of interpretation of results, precision and comparability of methods, capability of simulating physical reality, and analytical performance (sensitivity, selectivity, etc.). Current analytical methods for measuring antioxidant and antiradical activity are classified from various viewpoints. Reaction kinetics and thermodynamics of current analytical methods are discussed, describing physicochemical aspects of antioxidant action and measurement. Controversies and limitations of the widely used antioxidant assays are elaborated in detail. Emerging techniques in antioxidant testing (e.g., nanotechnology, sensors, electrochemistry, chemometry, and hyphenated methods) are broadly introduced. Finally, hints for the selection of suitable assays (i.e., preferable for a specific purpose) and future prospects are given.
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Affiliation(s)
- Reşat Apak
- Department of Chemistry, Faculty of Engineering , Istanbul University-Cerrahpasa , Avcilar, 34320 Istanbul , Turkey
- Turkish Academy of Sciences (TUBA) , Piyade Street 27 , Cankaya, 06690 Ankara , Turkey
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90
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Jiang Y, Zhao D, Sun J, Luo X, Li H, Sun X, Zheng F. Analysis of antioxidant effect of two tripeptides isolated from fermented grains (Jiupei) and the antioxidative interaction with 4-methylguaiacol, 4-ethylguaiacol, and vanillin. Food Sci Nutr 2019; 7:2391-2403. [PMID: 31367368 PMCID: PMC6657717 DOI: 10.1002/fsn3.1100] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 05/20/2019] [Accepted: 05/23/2019] [Indexed: 12/14/2022] Open
Abstract
Jiupei (fermented grains) is the raw material for Baijiu distillation. The antioxidant activities of peptides Val-Asn-Pro (VNP) and Tyr-Gly-Asp (YGD) identified from Jiupei were evaluated according to in vitro chemical assays (e.g., 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, 1,1-diphenyl-2-picrylhydrazyl, and oxygen radical absorbance capacity) and 2,2'-azobis (2-methylpropionamide)-dihydrochloride-activated HepG2 cell model. The interaction on antioxidant activities between peptides (VNP and YGD) and three functional phenols (4-methylguaiacol, 4-ethylguaiacol, and vanillin) which were found in Baijiu was also measured. On the basis of the results, two peptides exhibited strong antioxidant ability in oxygen radical absorbance capacity (ORAC) assay. Furthermore, they suppressed the generation of reactive oxygen species. The intracellular antioxidant enzymatic system and nonenzymatic system were also regulated by VNP and YGD. In addition, it was confirmed that partial auxo-action between peptides and phenols appeared mostly in chemical assays. The findings above might indicate that VNP and YGD are potent natural antioxidants in Jiupei even in Baijiu through distillation process and lay the foundation for illustrating the interactions among different functional substances in Baijiu.
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Affiliation(s)
- Yunsong Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
| | - Dongrui Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
| | - Jinyuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Laboratory for Food Quality and SafetyBeijing Technology & Business University (BTBU)BeijingChina
| | - Xuelian Luo
- State Key Laboratory of Infectious Disease Prevention and Control, National Insititue for Communicable Disease Control and Prevention, Collaborative Innovation Centre for Diagnosis and Treatment of Infectious DiseaseChinese Centre for Disease Control and PreventionBeijingChina
| | - Hehe Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Laboratory for Food Quality and SafetyBeijing Technology & Business University (BTBU)BeijingChina
| | - Xiaotao Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Laboratory for Food Quality and SafetyBeijing Technology & Business University (BTBU)BeijingChina
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business University (BTBU)BeijingChina
- Beijing Laboratory for Food Quality and SafetyBeijing Technology & Business University (BTBU)BeijingChina
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91
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Xu S, Shen Y, Xu J, Qi G, Chen G, Wang W, Sun X, Li Y. Antioxidant and anticancer effects in human hepatocarcinoma (HepG2) cells of papain-hydrolyzed sorghum kafirin hydrolysates. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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92
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MANTHONG N, WILAIRAT P, NACAPRICHA D, CHANEAM S. Simultaneous Colorimetric Measurements of Antioxidant Capacity by Flow Injection Analysis with Paired Emitter Detector Diode. ANAL SCI 2019; 35:535-541. [DOI: 10.2116/analsci.18p512] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Nantaya MANTHONG
- Department of Chemistry, Faculty of Science, Silpakorn University
| | - Prapin WILAIRAT
- Flow Innovation-Research for Science and Technology Laboratories (FIRST Labs.)
- National Doping Control Centre, Mahidol University
| | - Duangjai NACAPRICHA
- Flow Innovation-Research for Science and Technology Laboratories (FIRST Labs.)
- Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahidol University
| | - Sumonmarn CHANEAM
- Department of Chemistry, Faculty of Science, Silpakorn University
- Flow Innovation-Research for Science and Technology Laboratories (FIRST Labs.)
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93
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Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains. Meat Sci 2019; 154:119-125. [PMID: 31031210 DOI: 10.1016/j.meatsci.2019.04.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 04/15/2019] [Accepted: 04/16/2019] [Indexed: 02/07/2023]
Abstract
This research evaluated the effects of different antioxidants on overall quality of beef patties from steers fed distillers grains. Crossbred steers (n = 24) were fed corn, 40% Dry distillers grains plus solubles, or 40% modified distillers grains plus solubles - Dry Matter basis). Patties were made from ground chuck of individual animals and 4 antioxidant treatments were evaluated (CONTROL - no antioxidant, 0.3% ROSEMARY, 0.25% ACEROLA, and 0.6% CITRUS). Diets minimally affected quality attributes. Patties treated with ROSEMARY were shown significant lighter in color than other treatments on day 6. Patties treated with CITRUS were the reddest on days 5 and 6 of display. ACEROLA and CITRUS provided better lipid stability during display when compared to CONTROL and ROSEMARY. Treatment CITRUS reduced APC growth by 2 log when compared to all other treatments (P < 0.01). Although patties treated with CITRUS had higher off-flavor intensity, no effect was observed for overall desirability. Patties treated with 0.6% of CITRUS provided optimal overall quality.
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94
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Olmedo RH, Grosso NR. Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800428] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Rubén H. Olmedo
- Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, ICYTAC‐CONICETCC 509, X5016GCA CórdobaArgentina
| | - Nelson R. Grosso
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, IMBIV‐CONICETCC 509, X5016GCA CórdobaArgentina
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95
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Brainina K, Stozhko N, Bukharinova M, Khamzina E, Vidrevich M. Potentiometric method of plant microsuspensions antioxidant activity determination. Food Chem 2019; 278:653-658. [DOI: 10.1016/j.foodchem.2018.11.098] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 11/20/2018] [Accepted: 11/20/2018] [Indexed: 10/27/2022]
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96
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Metal–organic framework derived carbon-based sensor for monitoring of the oxidative stress of living cell and assessment of antioxidant activity of food extracts. Talanta 2019; 194:591-597. [DOI: 10.1016/j.talanta.2018.10.093] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 10/22/2018] [Accepted: 10/28/2018] [Indexed: 11/19/2022]
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97
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Deng SP, Yang YL, Cheng XX, Li WR, Cai JY. Synthesis, Spectroscopic Study and Radical Scavenging Activity of Kaempferol Derivatives: Enhanced Water Solubility and Antioxidant Activity. Int J Mol Sci 2019; 20:E975. [PMID: 30813425 PMCID: PMC6412309 DOI: 10.3390/ijms20040975] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2018] [Revised: 02/13/2019] [Accepted: 02/19/2019] [Indexed: 12/19/2022] Open
Abstract
Kaempferol (Kae) is a natural flavonoid with potent antioxidant activity, but its therapeutic use is limited by its low aqueous solubility. Here, a series of Kae derivatives were synthesized to improve Kae dissolution property in water and antioxidant activity. These compounds included sulfonated Kae (Kae-SO₃), gallium (Ga) complexes with Kae (Kae-Ga) and Kae-SO₃ (Kae-SO₃-Ga). The compound structures were characterized by high-resolution mass spectrometry (HRMS), nuclear magnetic resonance (NMR) spectroscopy, ultraviolet-visible (UV-Vis) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy and thermal methods (TG/DSC). The results showed that a sulfonic group (-SO₃) was successfully tethered on the C3' of Kae to form Kae-SO₃. And in the metal complexation, 4-CO and 3-OH of the ligand participated in the coordination with Ga(III). The metal-to-ligand ratio 1:2 was suggested for both complexes. Interestingly, Kae-SO₃-Ga was obviously superior to other compounds in terms of overcoming the poor water-solubility of free Kae, and the solubility of Kae-SO₃-Ga was about 300-fold higher than that of Kae-Ga. Furthermore, the evaluation of antioxidant activities in vitro was carried out for Kae derivatives by using α,α-diphenyl-β-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzo-thiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical scavenging. The results showed that Kae-SO₃-Ga was also optimal for scavenging free radicals in a dose-dependent manner. These data demonstrate that sulfonate kaempferol-gallium complex has a promising future as a potential antioxidant and as a potential therapeutic agent for further biomedical studies.
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Affiliation(s)
- Sui-Ping Deng
- Department of Chemistry, Jinan University, Guangzhou 510632, China.
| | - Yi-Li Yang
- Department of Chemistry, Jinan University, Guangzhou 510632, China.
| | - Xing-Xing Cheng
- Department of Chemistry, Jinan University, Guangzhou 510632, China.
| | - Wen-Rong Li
- Department of Chemistry, Jinan University, Guangzhou 510632, China.
| | - Ji-Ye Cai
- Department of Chemistry, Jinan University, Guangzhou 510632, China.
- State Key Laboratory of Quality Research in Chinese Medicines, Macau University of Science and Technology, Macau 000853, China.
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98
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Munialo CD, Naumovski N, Sergi D, Stewart D, Mellor DD. Critical evaluation of the extrapolation of data relative to antioxidant function from the laboratory and their implications on food production and human health: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14135] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Claire D. Munialo
- School of Life Sciences Coventry University Priory Street Coventry CV1 5FB UK
| | - Nenad Naumovski
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group University of Canberra Bruce Canberra ACT 2617 Australia
- Discipline of Nutrition and Dietetics Faculty of Health University of Canberra Bruce Canberra ACT 2617 Australia
| | - Domenico Sergi
- Nutrition & Health Substantiation Group, Nutrition and Health Program, Health and Biosecurity Commonwealth Scientific and Industrial Research Organisation (CSIRO) Adelaide SA 5000 Australia
| | - David Stewart
- School of Life Sciences Coventry University Priory Street Coventry CV1 5FB UK
| | - Duane D. Mellor
- School of Life Sciences Coventry University Priory Street Coventry CV1 5FB UK
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group University of Canberra Bruce Canberra ACT 2617 Australia
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99
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Yang XR, Zhang L, Ding DG, Chi CF, Wang B, Huo JC. Preparation, Identification, and Activity Evaluation of Eight Antioxidant Peptides from Protein Hydrolysate of Hairtail ( Trichiurus japonicas) Muscle. Mar Drugs 2019; 17:md17010023. [PMID: 30609694 PMCID: PMC6356498 DOI: 10.3390/md17010023] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 12/25/2018] [Accepted: 12/26/2018] [Indexed: 11/20/2022] Open
Abstract
In this report, protein of hairtail (Trichiurus japonicas) muscle was separately hydrolyzed using five kinds of proteases (alcalase, trypsin, neutrase, pepsin, and papain), and the papain- and alcalase-hydrolysates showed higher 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH•) and hydroxyl radical (HO•) scavenging activity than other three protease hydrolysates. Therefore, the protein hydrolysate of hairtail muscle (HTP) was prepared using binary-enzymes hydrolysis process (papain + alcalase). Subsequently, eight antioxidant peptides were purified from HTP using membrane ultrafiltration and chromatography technology, and their amino acid sequences were identified as Gln-Asn-Asp-Glu-Arg (TJP1), Lys-Ser (TJP2), Lys-Ala (TJP3), Ala-Lys-Gly (TJP4), Thr-Lys-Ala (TJP5), Val-Lys (TJP6), Met-Lys (TJP7), and Ile-Tyr-Gly (TJP8) with molecular weights of 660.3, 233.0, 217.1, 274.1, 318.0, 245.1, 277.0, and 351.0 Da, respectively. TJP3, TJP4, and TJP8 exhibited strong scavenging activities on DPPH• (EC50 0.902, 0.626, and 0.663 mg/mL, respectively), HO• (EC50 1.740, 2.378, and 2.498 mg/mL, respectively), superoxide anion radical (EC50 2.082, 2.538, and 1.355 mg/mL, respectively), and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical (EC50 1.652, 0.831, and 0.586 mg/mL, respectively). Moreover, TJP3, TJP4, and TJP8 showed higher reducing power and inhibiting ability on lipid peroxidation in a linoleic acid model system. These results suggested that eight isolated peptides (TJP1 to TJP8), especially TJP3, TJP4, and TJP8 might serve as potential antioxidants applied in the pharmaceutical and health food industries.
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Affiliation(s)
- Xiu-Rong Yang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Lun Zhang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Dong-Ge Ding
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Chang-Feng Chi
- National and Provincial Joint Laboratory of Exploration and Utilization of Marine Aquatic Genetic Resources, National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Bin Wang
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
| | - Jian-Cong Huo
- Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Zhoushan 316022, China.
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100
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Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic. Foods 2018; 7:foods7120197. [PMID: 30513939 PMCID: PMC6306955 DOI: 10.3390/foods7120197] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 11/28/2018] [Accepted: 11/29/2018] [Indexed: 01/02/2023] Open
Abstract
Quality characteristics of olive products significantly depend on cultivar (cv), among other factors. In this study, seven traditional, noncommercial Greek cultivars, along with the commercial Spanish Arbequina cv., were examined for the phenolic antioxidant dynamic of their leaves. Polar extracts (aqueous, methanol, and ethanol) were analyzed for Total Phenol (TP), Flavonoid (TFL), Hydroxycinnamic Acid Derivatives (THAD), Flavonol (TFLVN) contents, DPPH radical scavenging ability, and Ferric Reducing Capacity (FRAP). Selective characteristics of olive leaf methanol extracts for all cultivars were re-examined on a second sampling period. Olive leaf is considered a rich source of phenolic antioxidants total phenol content reaching 29.3 ± 1.3, 30.6 ± 0.4, and 27.0 ± 1.1 mg caffeic acid/g dry leaf for aqueous, methanol, and ethanol extracts, respectively) and all cultivars were considered of equal bioactive dynamic. TP data derived from Folin–Ciocalteu and another spectrophotometric assay employed presented a high correlation for all examined cases (R2 = 71.5–86.9%). High correlation (R2 = 0.92) was also found between TP and FRAP findings of aqueous extracts. Olive leaf is considered a promising source of phenolic antioxidants irrelevant to cultivar and therefore even cultivars less effective for oil or table olive production could be efficiently exploited for the bioactive dynamic of their leaves.
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