51
|
The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings. Food Chem 2017; 221:1723-1732. [DOI: 10.1016/j.foodchem.2016.10.113] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 10/21/2016] [Accepted: 10/23/2016] [Indexed: 11/21/2022]
|
52
|
Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.038] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
53
|
Mattos GN, Tonon RV, Furtado AA, Cabral LM. Grape by-product extracts against microbial proliferation and lipid oxidation: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1055-1064. [PMID: 27696415 DOI: 10.1002/jsfa.8062] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 09/06/2016] [Accepted: 09/25/2016] [Indexed: 06/06/2023]
Abstract
The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by-product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Gabriela N Mattos
- Rural Federal University of Rio de Janeiro, 23890-000, Seropédica, RJ, Brazil
| | - Renata V Tonon
- Embrapa Food Technology, 23020-470, Rio de Janeiro, RJ, Brazil
| | | | | |
Collapse
|
54
|
Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties. Meat Sci 2017; 125:10-15. [DOI: 10.1016/j.meatsci.2016.11.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 11/10/2016] [Accepted: 11/14/2016] [Indexed: 11/23/2022]
|
55
|
Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2016.12.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
56
|
García-Lomillo J, González-SanJosé MAL, Del Pino-García R, Rivero-Pérez MAD, Muñiz-Rodríguez P. Alternative natural seasoning to improve the microbial stability of low-salt beef patties. Food Chem 2017; 227:122-128. [PMID: 28274411 DOI: 10.1016/j.foodchem.2017.01.070] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 07/26/2016] [Accepted: 01/14/2017] [Indexed: 11/24/2022]
Abstract
The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4°C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability.
Collapse
Affiliation(s)
- Javier García-Lomillo
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - M A Luisa González-SanJosé
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Raquel Del Pino-García
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - M A Dolores Rivero-Pérez
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Pilar Muñiz-Rodríguez
- Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| |
Collapse
|
57
|
Del Pino-García R, Rivero-Pérez MD, González-SanJosé ML, Ortega-Heras M, García Lomillo J, Muñiz P. Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:66-73. [PMID: 27957845 DOI: 10.1021/acs.jafc.6b04561] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
This study evaluates the antiproliferative and antigenotoxic actions of powdered red wine pomace seasonings (Sk-S, seedless; W-S, whole; Sd-S, seeds). In vitro gastrointestinal digested and colonic fermented fractions of the seasonings were used as cell treatments. Phenolic acids from Sk-S showed the highest bioaccessibility in the small intestine, whereas polyphenols contained in Sd-S might be the most fermentable in the colon. Dietary fiber from Sk-S was the best substrate for short chain fatty acids production by gut microbiota. Colon cancerous (HT-29) cell viability was inhibited by 50% (IC50 values) at treatment concentrations ranging from 845 (Sk-S) to 1085 (Sd-S) μg/mL prior digestion, but all digested fractions exhibited similar antiproliferative activities (mean IC50 = 814 μg/mL). Oxidative DNA damage in cells was also attenuated by the treatments (200 μg/mL, 24 h preincubation), with all colonic fermented fractions displaying similar genoprotective action. These results suggest the potential of red wine pomace seasonings as chemopreventive agents in colorectal cancer.
Collapse
Affiliation(s)
- Raquel Del Pino-García
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos , Plaza Misael Bañuelos s/n, 09001, Burgos, Spain
| | - María D Rivero-Pérez
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos , Plaza Misael Bañuelos s/n, 09001, Burgos, Spain
| | - María L González-SanJosé
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos , Plaza Misael Bañuelos s/n, 09001, Burgos, Spain
| | - Miriam Ortega-Heras
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos , Plaza Misael Bañuelos s/n, 09001, Burgos, Spain
| | - Javier García Lomillo
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos , Plaza Misael Bañuelos s/n, 09001, Burgos, Spain
| | - Pilar Muñiz
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos , Plaza Misael Bañuelos s/n, 09001, Burgos, Spain
| |
Collapse
|
58
|
León-González AJ, Jara-Palacios MJ, Abbas M, Heredia FJ, Schini-Kerth VB. Role of epigenetic regulation on the induction of apoptosis in Jurkat leukemia cells by white grape pomace rich in phenolic compounds. Food Funct 2017; 8:4062-4069. [DOI: 10.1039/c7fo00263g] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Grape pomace is a rich source of phenolic compounds commonly employed for elaboration of dietary supplements.
Collapse
Affiliation(s)
- Antonio J. León-González
- UMR 7213 CNRS
- Laboratoire de Biophotonique et Pharmacologie
- Faculté de Pharmacie
- Université de Strasbourg
- Illkirch
| | - M. José Jara-Palacios
- Food Colour and Quality Laboratory
- Área de Nutrición y Bromatología
- Facultad de Farmacia
- Universidad de Sevilla
- Sevilla
| | - Malak Abbas
- UMR 7213 CNRS
- Laboratoire de Biophotonique et Pharmacologie
- Faculté de Pharmacie
- Université de Strasbourg
- Illkirch
| | - Francisco J. Heredia
- Food Colour and Quality Laboratory
- Área de Nutrición y Bromatología
- Facultad de Farmacia
- Universidad de Sevilla
- Sevilla
| | - Valérie B. Schini-Kerth
- UMR 7213 CNRS
- Laboratoire de Biophotonique et Pharmacologie
- Faculté de Pharmacie
- Université de Strasbourg
- Illkirch
| |
Collapse
|
59
|
Del Pino-García R, Rivero-Pérez MD, González-SanJosé ML, Croft KD, Muñiz P. Antihypertensive and antioxidant effects of supplementation with red wine pomace in spontaneously hypertensive rats. Food Funct 2017; 8:2444-2454. [DOI: 10.1039/c7fo00390k] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
4-Week supplementation with a new red wine pomace seasoning (RWPS) decreased blood pressure, ameliorated vascular oxidative stress, and improved NO bioavailability in Spontaneously Hypertensive Rats (SHR).
Collapse
Affiliation(s)
- Raquel Del Pino-García
- Department of Food Biotechnology and Science
- Faculty of Sciences
- University of Burgos
- Burgos
- Spain
| | - María D. Rivero-Pérez
- Department of Food Biotechnology and Science
- Faculty of Sciences
- University of Burgos
- Burgos
- Spain
| | | | - Kevin D. Croft
- School of Medicine and Pharmacology
- University of Western Australia
- Perth 6000
- Australia
| | - Pilar Muñiz
- Department of Food Biotechnology and Science
- Faculty of Sciences
- University of Burgos
- Burgos
- Spain
| |
Collapse
|
60
|
Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion. Food Chem 2016; 211:707-14. [DOI: 10.1016/j.foodchem.2016.05.127] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2016] [Revised: 04/28/2016] [Accepted: 05/19/2016] [Indexed: 12/18/2022]
|
61
|
García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
Collapse
Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| |
Collapse
|
62
|
Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.06.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
|
63
|
Reis GM, Faccin H, Viana C, Rosa MBD, de Carvalho LM. Vitis vinifera L. cv Pinot noir pomace and lees as potential sources of bioactive compounds. Int J Food Sci Nutr 2016; 67:789-96. [DOI: 10.1080/09637486.2016.1204595] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Gabriel M. Reis
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | | | - Carine Viana
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Center of Health Sciences, UFSM, Santa Maria, Brazil
| | - Marcelo Barcellos da Rosa
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Department of Chemistry, UFSM, Santa Maria, Brazil
| | - Leandro M. de Carvalho
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Department of Chemistry, UFSM, Santa Maria, Brazil
| |
Collapse
|
64
|
Del Pino-García R, Gerardi G, Rivero-Pérez MD, González-SanJosé ML, García-Lomillo J, Muñiz P. Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.02.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
|
65
|
Mišan A, Sakač M, Medić Đ, Tadić V, Marković G, Gyura J, Pagano E, Izzo AA, Borrelli F, Šarić B, Milovanović I, Milić N. Antioxidant and Physicochemical Properties of Hydrogen Peroxide-Treated Sugar Beet Dietary Fibre. Phytother Res 2016; 30:855-60. [PMID: 26929014 DOI: 10.1002/ptr.5598] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2016] [Revised: 01/28/2016] [Accepted: 02/02/2016] [Indexed: 11/06/2022]
Abstract
The aim of the present work was to examine if hydrogen peroxide treatment of sugar beet fibre that aimed at improving its physicochemical properties would impair its antioxidant potential. Three different sugar beet fibres were obtained from sugar beet - non-treated fibre (NTF) from sugar beet cossettes extracted with sulphurous acid, treated fibre (TF) from NTF treated with hydrogen peroxide in alkaline solution and commercially available Fibrex(®) . The antioxidant activity of extractable and non-extractable fibre fractions in ethanol/water mixture (80:20, v/v) of three fibre samples was estimated. Non-extractable fractions obtained after alkaline treatment of investigated fibres were much higher in phenolic compounds and possessed higher antioxidant potential than extractable fractions. Ferulic acid was proven to be the dominant phenolic acid. Regarding both extractable and non-extractable fractions, Fibrex(®) had the highest antioxidant activity in chemical tests, while NTF was superior in comparison with TF. Based on the results of Caco-2 cells-based test, all non-extractable fractions possessed potential for reactive oxygen species inhibition. Regarding the extractable fractions, only the TF manifested this effect.Copyright © 2016 John Wiley & Sons, Ltd.
Collapse
Affiliation(s)
- Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Marijana Sakač
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Đorđe Medić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Vanja Tadić
- Institute for Medicinal Plant Research 'Dr Josif Pančić', Tadeuša Košćuška 1, Belgrade, 11000, Serbia
| | - Goran Marković
- Institute for Medicinal Plant Research 'Dr Josif Pančić', Tadeuša Košćuška 1, Belgrade, 11000, Serbia
| | - Julliana Gyura
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Ester Pagano
- Department of Pharmacy, University of Naples Federico II, via D. Montesano 49, Naples, 80131, Italy
| | - Angelo A Izzo
- Department of Pharmacy, University of Naples Federico II, via D. Montesano 49, Naples, 80131, Italy
| | - Francesca Borrelli
- Department of Pharmacy, University of Naples Federico II, via D. Montesano 49, Naples, 80131, Italy
| | - Bojana Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Ivan Milovanović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Nataša Milić
- Faculty of Medicine, University of Novi Sad, Veljka Vlahovića 3, Novi Sad, 21000, Serbia
| |
Collapse
|
66
|
A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity. Food Chem Toxicol 2016; 88:65-74. [DOI: 10.1016/j.fct.2015.12.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2015] [Revised: 11/24/2015] [Accepted: 12/03/2015] [Indexed: 12/13/2022]
|
67
|
Del Pino-García R, Rivero-Pérez MD, González-SanJosé ML, Castilla-Camina P, Croft KD, Muñiz P. Attenuation of oxidative stress in Type 1 diabetic rats supplemented with a seasoning obtained from winemaking by-products and its effect on endothelial function. Food Funct 2016; 7:4410-4421. [DOI: 10.1039/c6fo01071g] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
A new red wine pomace seasoning (RWPS) induced remarkable anti-hyperglycemic effects and amelioration of vascular oxidative stress in Type 1 diabetic (DB) rats.
Collapse
Affiliation(s)
- Raquel Del Pino-García
- Department of Food Biotechnology and Science
- Faculty of Sciences
- University of Burgos
- Burgos
- Spain
| | - María D. Rivero-Pérez
- Department of Food Biotechnology and Science
- Faculty of Sciences
- University of Burgos
- Burgos
- Spain
| | | | - Pablo Castilla-Camina
- Department of Food Biotechnology and Science
- Faculty of Sciences
- University of Burgos
- Burgos
- Spain
| | - Kevin D. Croft
- School of Medicine and Pharmacology
- University of Western Australia
- Perth 6000
- Australia
| | - Pilar Muñiz
- Department of Food Biotechnology and Science
- Faculty of Sciences
- University of Burgos
- Burgos
- Spain
| |
Collapse
|
68
|
Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties. J CHEM-NY 2016. [DOI: 10.1155/2016/1056201] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor. The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five pyrazines were successfully identified, 2,5-dimethylpyrazine being the most abundant. Although 2-ethyl-5-methylpyrazine was in lower levels, it presented the highest odor units, due to its low threshold. RWPS enhanced the formation of the five identified pyrazines (2.1 times), without relevant changes in the proportion between them. The highest increase was observed for 2-ethyl-6-methylpyrazine (3 times higher than in control). These results were corroborated by electronic nose analysis, presenting RWPS beef patties higher odor intensities. Mechanisms to explain these effects are also proposed in the present work, and the high content of polyphenols seems to be the major cause of the observed results. The use of RWPS could improve the flavor characteristics of meat products or enable using less intense cooking conditions with no changes in the flavor.
Collapse
|
69
|
Garcia-Lomillo J, González-SanJosé ML, Skibsted LH, Jongberg S. Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1649-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
70
|
Ares-Peón IA, Garrote G, Domínguez H, Parajó JC. Phenolics production from alkaline hydrolysis of autohydrolysis liquors. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1094516] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
71
|
Relevance of Natural Phenolics from Grape and Derivative Products in the Formulation of Cosmetics. COSMETICS 2015. [DOI: 10.3390/cosmetics2030259] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
|
72
|
Del Pino-García R, García-Lomillo J, Rivero-Pérez MD, González-SanJosé ML, Muñiz P. Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6922-6931. [PMID: 26186166 DOI: 10.1021/acs.jafc.5b01644] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Evaluation of the total antioxidant capacity of solid matrices without extraction steps is a very interesting alternative for food researchers and also for food industries. These methodologies have been denominated QUENCHER from QUick, Easy, New, CHEap, and Reproducible assays. To demonstrate and highlight the validity of QUENCHER (Q) methods, values of Q-method validation were showed for the first time, and they were tested with products of well-known different chemical properties. Furthermore, new QUENCHER assays to measure scavenging capacity against superoxide, hydroxyl, and lipid peroxyl radicals were developed. Calibration models showed good linearity (R(2) > 0.995), proportionality and precision (CV < 6.5%), and acceptable detection limits (<20.4 nmol Trolox equiv). The presence of ethanol in the reaction medium gave antioxidant capacity values significantly different from those obtained with water. The dilution of samples with powdered cellulose was discouraged because possible interferences with some of the matrices analyzed may take place.
Collapse
Affiliation(s)
- Raquel Del Pino-García
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain
| | - Javier García-Lomillo
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain
| | - María D Rivero-Pérez
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain
| | - María L González-SanJosé
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain
| | - Pilar Muñiz
- Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain
| |
Collapse
|