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Biernacka P, Felisiak K, Adamska I. The potential of dried Ginkgo Biloba leaves as a novel ingredient in fermented beverages of enhanced flavour and antioxidant properties. Food Chem 2024; 461:141018. [PMID: 39213734 DOI: 10.1016/j.foodchem.2024.141018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Revised: 08/16/2024] [Accepted: 08/25/2024] [Indexed: 09/04/2024]
Abstract
Fermentation enhances the nutritional profile of foods and beverages like beer, wine, and fermented teas. Ginkgo biloba, long utilized for its health-enhancing properties, contains bioactive compounds like terpene trilactones and flavonoids, known for their antioxidant and neuroprotective effects. This study explores the feasibility of using dried Ginkgo biloba leaves in SCOBY-mediated fermentation to produce novel health-promoting beverages similar to kombucha. Infusions of dried Ginkgo biloba leaves with varying sugar concentrations are fermented over 21 days. Results showed that these beverages exhibited potent antioxidant properties, notably higher than tea-kombucha, attributed to increased polyphenol content. HPLC analysis identified significant levels of bioactive compounds such as catechin and apigenin. Sensory evaluation highlighted optimal acceptance of the seven-day fermented product. This research underscores the potential of Ginkgo biloba as a functional ingredient in fermented beverages, offering a healthier alternative to conventional soft drinks.
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Affiliation(s)
- Patrycja Biernacka
- Faculty of Food Science and Fisheries, Department of Food Science and Technology, West Pomeranian University of Technology, 70-310 Szczecin, Poland.
| | - Katarzyna Felisiak
- Faculty of Food Science and Fisheries, Department of Food Science and Technology, West Pomeranian University of Technology, 70-310 Szczecin, Poland.
| | - Iwona Adamska
- Faculty of Food Science and Fisheries, Department of Food Science and Technology, West Pomeranian University of Technology, 70-310 Szczecin, Poland.
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2
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Kumari S, Pandey A, Soni A, Mahala A, Kumar A, Dey K. Assessment of functional efficacy of sheep plasma protein hydrolysates and their utilization in mutton sausage. Meat Sci 2024; 212:109469. [PMID: 38428152 DOI: 10.1016/j.meatsci.2024.109469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 01/02/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
The present study examines the bioactive potential of sheep plasma protein hydrolysates (SPPH) produced by in-vitro gastrointestinal digestion as antioxidants, antimicrobials, anti-obesity agents, and inhibitors of lipid oxidation in sausage to address the oxidative stability and shelf-life issues of mutton. The antioxidant and antimicrobial activities, indicate a positive relationship between the degree of hydrolysis and digestion duration. The study finds that SPPH has a potent inhibitory effect on pancreatic lipase and cholesterol esterase. It has higher oil holding capacity than sheep plasma protein, observed at one hour of hydrolysis time. SPPH exhibit an improved behavior in foaming properties along alkaline pH and digestion time while display lower emulsifying activity and stability with hydrolysis advancement. The SPPH act as a natural preservative in developing functional mutton sausage by inhibiting lipid-oxidation. This study showed that the recovery of SPPH can be a cost-effective and sustainable strategy for generating available ingredients for enhanced shelf-life of meat products.
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Affiliation(s)
- Sarita Kumari
- Department of Livestock Products Technology, Post- Graduate Institute of Veterinary Education & Research, Rajasthan University of Veterinary and Animal Science, Rajasthan 334001, India
| | - Anurag Pandey
- Department of Livestock Products Technology, Post- Graduate Institute of Veterinary Education & Research, Rajasthan University of Veterinary and Animal Science, Rajasthan 334001, India.
| | - Arvind Soni
- Section of Livestock Products Technology, ICAR-Central Sheep and Wool Research Institute, Avikanagar, Rajasthan 304501, India
| | - Anurag Mahala
- Division of Animal Genetics Breeding, ICAR-Central Sheep and Wool Research Institute, Avikanagar, Rajasthan 304501, India
| | - Arun Kumar
- Division of Animal Genetics Breeding, ICAR-Central Sheep and Wool Research Institute, Avikanagar, Rajasthan 304501, India
| | - Kushankur Dey
- Centre for Food & Agri-business Management, Indian Institute of Management, Lucknow, Uttar Pradesh 226013, India.
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3
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Biernacka P, Felisiak K, Adamska I, Śnieg M, Podsiadło C. Effect of Brewing Conditions on Antioxidant Properties of Ginkgo biloba Leaves Infusion. Antioxidants (Basel) 2023; 12:1455. [PMID: 37507994 PMCID: PMC10376522 DOI: 10.3390/antiox12071455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/07/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Due to the growing awareness of the importance of healthy eating in society, there is an increasing interest in the use of herbs and low-processed, natural products. Ginkgo biloba is a raw material with a high pro-health potential, which is related to the high content of antioxidant compounds. The aim of the study was to determine the relationship between the antioxidant activity of Ginkgo biloba leaf infusions and the weighted amount of leaves and brewing time. In addition, a sensory analysis of the infusions obtained was carried out. The innovation is to determine the migration of micro- and macroelements to the infusion prepared from Ginkgo biloba depending on the leaves' weight used and the brewing time. The research showed the dependence of the antioxidant activity of the infusions and the migration of microelements on the size of the dried material and the brewing time. In the publication, the main factors influencing the quality of infusions were analysed, their mutual correlations were determined, and combinations showing the highest antioxidant activity and, at the same time, the highest sensory acceptability were selected.
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Affiliation(s)
- Patrycja Biernacka
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Katarzyna Felisiak
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Iwona Adamska
- Department of Food Science and Technology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Marek Śnieg
- Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
| | - Cezary Podsiadło
- Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, 70-310 Szczecin, Poland
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Corrêa PG, Moura LGS, Amaral ACF, Almeida MMHD, Souza FDCDA, Aguiar JPL, Aleluia RL, Silva JRDA. Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies. J Food Sci 2023; 88:757-771. [PMID: 36633002 DOI: 10.1111/1750-3841.16455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 12/14/2022] [Accepted: 12/21/2022] [Indexed: 01/13/2023]
Abstract
Ambelania acida is native to the Amazon region, with few published studies of its fruits. We examined the proximate composition of its fruits, including minerals, fatty acids, volatile organic compounds (VOCs), as well as its antioxidant capacity. The protein contents (2.61%) of the pulp and seeds (13.6%) were higher than observed in other taxa of the family or in other tropical fruits. Peel and pulp showed high contents of potassium, calcium, and magnesium, and the potassium content in the pulp was 1125 mg/100 g. The peel had higher contents of total phenolics, tannins, and ortho-diphenols than the pulp, as well as better antioxidant activity as evidenced by 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and Fe2+ chelating activity assays. GC-MS analyses identified 42 VOCs in the peel and pulp, with more than 90% being classified as terpenes. Eleven types of fatty acids were identified in the lipid fractions of the peel, pulp, and seeds. Linoleic acid, an essential fatty acid for humans, was the principal fatty acid in the edible portion of the fruit, therefore, evidencing its nutritionally significant profile for the fruits when considering the relationship among polyunsaturated, saturated, and monounsaturated fatty acids. The information gathered here indicates that this native fruit is a healthy food source and its cultivation and consumption should be stimulated.
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Affiliation(s)
- Pollyane Gomes Corrêa
- Chromatography Laboratory, Chemistry Department, Federal University of Amazonas, Manaus, Amazonas, Brazil
| | | | - Ana Claudia Fernandes Amaral
- Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Maíra Martins H de Almeida
- Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Francisca das Chagas do Amaral Souza
- Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, Amazonas, Brazil
| | - Jaime Paiva Lopes Aguiar
- Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, Amazonas, Brazil
| | - Renê Lemos Aleluia
- Laboratory of Plant Genetics and Toxicology, Department of Biological Sciences Federal University of Espirito Santo, Vitoria, Espirito Santo, Brazil
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Son J, Lee WD, Kim H, Hong EC, Kim HJ, Yun YS, Kang HK. A comparative study on feeding timing and additive types of broilers in a high-temperature environment. J Anim Sci 2023; 101:skad290. [PMID: 37703424 PMCID: PMC10541855 DOI: 10.1093/jas/skad290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 09/12/2023] [Indexed: 09/15/2023] Open
Abstract
Antioxidants such as vitamin C (VC) and green tea extract (GTE) have been reported to have various antioxidant functions and are used as one of the nutritional approaches to alleviate heat stress (HS) in chickens. However, studies on the feeding timing that can produce optimal effects have not been reported. In this study, the stress-relieving effect of VC and GTE addition timing was investigated in high-temperature broiler chickens. A total of 880 1-d-old male chickens were used, and the treatments were as follows: no feed additives provided, CON; VC 250 mg/kg added from 1 d, VC1; GTE 600 mg/kg added from 1 d, GTE1; VC 250 mg/kg added from 22 d, VC22; GTE 600 mg/kg added from 22 d, GTE22. The HS environment was provided for 2 wk from the 22 d and was set at 33 ± 1 °C, 55 ± 10% for 24 h. Feed and water were provided ad libitum. Broiler production was similar in all treatments. In chicken meat quality, the addition of VC and GTE had an effect on meat color and pH (P < 0.05). In particular, GTE had a positive effect on the antioxidant capacity and quality preservation of breast meat (P < 0.05). In blood characteristics, GTE1 significantly lowered the level of total cholesterol, and VC1 affected AST and IgM (P < 0.05). Interestingly, the VC1 group had a positive effect on the maintenance and development of intestinal morphology, a lower rectal temperature, and showed to relieve stress. In conclusion, the addition of VC and GTE has been shown to alleviate the high-temperature stress of broilers, and in the case of VC in particular, feeding from 1 d appeared to alleviate stress more effectively. This study suggests that it is important to determine the appropriate timing of addition of functional substances in order to effectively reduce various stresses that occur in livestock rearing.
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Affiliation(s)
- Jiseon Son
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea
| | - Woo-Do Lee
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea
| | - Hyunsoo Kim
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea
| | - Eui-Chul Hong
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea
| | - Yeon-Seo Yun
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea
| | - Hwan-Ku Kang
- Poultry Research Institute, National Institute of Animal Science, Rural Development Administration, Pyeongchang 25342, Korea
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Corrêa PG, Moura LGS, Amaral ACF, do Amaral Souza FDC, Aguiar JPL, Aleluia RL, de Andrade Silva JR. Chemical and nutritional characterization of Ambelania duckei (Apocynaceae) an unexplored fruit from the Amazon region. Food Res Int 2023; 163:112290. [PMID: 36596195 DOI: 10.1016/j.foodres.2022.112290] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Ambelania duckei Markgr is a species of the Apocynaceae family, native to the Amazon region that is unexplored from a nutritional point of view and studied in relation to its chemical constituents. This work presents an unprecedented study of the proximate composition, lipid profile, a chromatographic analysis, and the antioxidant activity of extracts obtained from the pulp, peel and seeds of the fruit. The results showed that potassium, calcium, and magnesium stood out as the most abundant key minerals in the fruit peel and pulp, with an emphasis on the potassium present in the fruit pulp at 1750.0 mg/100 g. The peel had the highest content of total phenolics (374.86 mg/g), flavonoids (15.54 mg/g), tannins (27.45 mg/g) and O-diphenols (379.36 mg/g; 645.71 mg/g). The antioxidant activity (AA) was highest in the peel compared to the pulp in the DPPH, ABTS, and ORAC tests showing: IC50 of 29.82; 43.67; and 407.13 µg/mL, respectively but a lower activity for the Fe2+ chelator. The analysis of the lipid fractions from the peel, pulp, and seeds of the A. duckei fruit resulted in 14 types of fatty acids. The major fatty acids found in the three parts of the fruit were oleic acid (peel, 22.52 %), palmitic acid (pulp, 17.34 %), and linoleic acid (seeds, 47.99 %). The lipid profile and nutritional aspects had a PUFA/SFA ratio (0.4-1.8) in the different parts of the A. duckei fruit; the atherogenic and thrombogenic indexes were higher in the peel (1.23) and pulp (0.62), respectively. The ratio between the hypocholesterolemic and hypercholesterolemic fatty acids (0.5 - 3.8) calculated for the fruit are within the desirable range for a nutritious food. The chromatographic analysis of the volatile organic compounds (VOCs) from the peel and pulp of the fruit, identified 74 VOCs, of which 60.9 % are related to terpenes, and emit notes such as cucumber, green, fatty, floral, and mint, due to the presence of substances with OAVs > 10, especially α-ionone, 1,8-cineole, 2,4-decadienal, and dodecanal. The analysis of the MS and MS/MS spectra of the chromatograms obtained by LC- QTOF-HRMS led to the identification of 26 compounds in the peel, seeds and pulp of A. duckei, such as fatty acids, phenolic acid, flavonoids, proanthocyanidins, alkaloids, and terpenoids. The results show that the pulp of A. duckei has potential as nourishing food and the nutritional and chemical aspects of the peel can be applied to commercial applications.
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Affiliation(s)
- Pollyane Gomes Corrêa
- Chromatography Laboratory, Chemistry Department, Federal University of Amazonas, Manaus, AM, Brazil
| | | | - Ana Claudia Fernandes Amaral
- Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
| | - Francisca das Chagas do Amaral Souza
- Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, AM, Brazil
| | - Jaime Paiva Lopes Aguiar
- Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, AM, Brazil
| | - Renê Lemos Aleluia
- Laboratory of Plant Genetics and Toxicology, Department of Biological Sciences Federal University of Espirito Santo, Vitoria, Espirito Santo, Brazil
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Corrêa APF, Veras FF, Lago CC, Noreña CPZ, Brandelli A. Microencapsulation upholds biological activities of sheep whey hydrolysates and protects against in vitro gastrointestinal digestion. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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8
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Improvement of non-motor and motor behavioral alterations associated with Parkinson-like disease in Drosophila melanogaster: comparative effects of treatments with hesperidin and L-dopa. Neurotoxicology 2022; 89:174-183. [DOI: 10.1016/j.neuro.2022.02.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 12/15/2021] [Accepted: 02/10/2022] [Indexed: 11/19/2022]
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Joseph-Leenose-Helen J, Noor N, Mushtaq M, Gani A. Ultrasonics as a tool for development of pine-needle extract loaded bee wax edible packaging for value addition of Himalayan cheese. ULTRASONICS SONOCHEMISTRY 2022; 82:105914. [PMID: 35063728 PMCID: PMC8784324 DOI: 10.1016/j.ultsonch.2022.105914] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 01/07/2022] [Accepted: 01/10/2022] [Indexed: 05/28/2023]
Abstract
In the present study, Himalayan cheese, kradi was coated with beeswax loaded with pine needle extract (PNE) to increase its shelf life and nutraceutical potential. PNE was extracted via ultrasonication and incorporated into beeswax at concentrations, 2:1, 1:1, and 2:3 (grams of beeswax to mL of PNE). The dispersion of PNE in the coatings was carried out using an ultrasonic probe at a frequency of 20 kHz for 15 min and at power rating of 500 W. The coatings were characterised using scanning electron microscopy, light microscopy, dynamic light scattering (DLS), fourier transmission infrared spectroscopy. DLS revealed a hydrodynamic diameter and zeta potential of 12.11 ± 0.41 µm and -19.32 ± 0.61 mV for coating loaded with highest concentration of PNE. The bioactivities of the coating including antioxidant, antidiabetic and antibacterial assays revealed significantly higher values with the increase in PNE concentration. Shelf life and sensory evaluation study including microbiological and sensory analysis revealed inhibition of mould growth and good score of texture and appearance with the increase in concentration of PNE. The study provides a future perspective for application of beeswax loaded PNE coatings in cheese industry.
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Affiliation(s)
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mehvesh Mushtaq
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
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Kumari S, Pandey A, Soni A, Mahala A, Sarkar S, Suradkar U, Ambedkar YR. Optimisation of antioxidant, antimicrobial and metal-chelating properties of bioactive peptides from blood wastes by enzymatic hydrolysis. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an21612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Wereńska M, Okruszek A, Haraf G, Wołoszyn J, Goluch Z. Impact of frozen storage on oxidation changes of some components in goose meat. Poult Sci 2021; 101:101517. [PMID: 34826743 PMCID: PMC8627968 DOI: 10.1016/j.psj.2021.101517] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 09/18/2021] [Accepted: 09/26/2021] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to investigate the oxidation activity and lipid oxidation changes in breast (BM) and leg (LM) muscles from 17-wk-old female White Kołuda geese packaged in a vacuum, and stored in freezing conditions at −20°C. The geese were fed ad libitum during the experimental period (up to 17 wk) on the same complete feed. The samples of LM (n = 18) and BM (n = 18) from the right carcass were stored for 30, 90, 80, 270, and 365 d. Lipid oxidation was described by determining changes in: TBARS value expressing the amount of malondialdehyde (MDA), total antioxidant capacity (TAC) measured by DPPH and ABTS methods and total reduction potential (TRP) measured by FRAP method. Moreover, total heam pigments pigment (THP), relative concentration of myoglobin (Mb), oxymyoglobin (MbO2), and metmyoglobin (MMb) were determined in this study. Time of storage affected the TAC, TRP, TBARS, and the color stability of BM and LM. The THP concentration and Mb proportion decrease gradually during the 365 d of frozen storage, while the relative concentration of MMb increase in BM and LM. It was noted that the shares of MMb in both analyzed types of muscles stored for 365 d did not exceed 0.4. This value is considered to be the limit, after which the meat takes on an intense gray-brown color not accepted by the consumer. The oxidation processes occurring during frozen storage caused an increase of TBARS and a decrease of DPPH•, ABTS•+, FRAP values in both kinds of muscles. The amounts of TBARS during frozen storage of muscles did not exceed 2.0 mg MDA/kg of meat. A higher value of TBARS than 2.0 causes a lack of acceptance by consumers of the flavor profile. Based on the results concerning changes in the heam pigments, as well as changes related to the oxidation of lipids, we cannot unequivocally state in which types of muscles the changes had a more intense course.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.
| | - A Okruszek
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - G Haraf
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - J Wołoszyn
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
| | - Z Goluch
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland
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Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111669] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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13
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Piechocka J, Gramza-Michałowska A, Szymandera-Buszka K. The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine. Molecules 2021; 26:molecules26154702. [PMID: 34361853 PMCID: PMC8347205 DOI: 10.3390/molecules26154702] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/24/2021] [Accepted: 07/28/2021] [Indexed: 11/16/2022] Open
Abstract
Phenolic compounds and thiamine may serve as therapies against oxidative stress-related neurodegenerative diseases. However, it is important to note that these components show high instability under changing conditions. The study’s aim was to determine the impact of the thiamine concentration (hydrochloride—TH and pyrophosphate—TP; in the range 0.02 to 20 mg/100 g on the indices of the chelating properties and reducing power, and free radicals scavenging indices of EGCG, EGC, ECG and caffeine added from 0.04 to 6.0 mg/100 g. Our research confirmed that higher concentrations of TH and TP can exhibit significant activity against the test antioxidant indices of all components. When above 5.0 mg/100 g of thiamine was used, the radical scavenging abilities of the compound decreased in the following order: EGCG > ECG > EGC > caffeine. The highest correlation was found for the concentration of thiamine pyrophosphate to 20.0 mg/100 g and EGCG. Knowledge of the impact of factors associated with the concentration of both EGCG, EGC, ECG or caffeine and thiamine on their activity could carry weight in regulating the quality supplemented foods, especially of nutrition support for people of all ages were oral, enteral tube feeding and parenteral nutrition).
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Nutritional and chemical profiling of UK-grown potato bean (Apios americana Medik) reveal its potential for diet biodiversification and revalorisation. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103821] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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15
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Cardoso T, Dias MCGC, Dagostin JLA, Masson ML. Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects. Journal of Food Science and Technology 2021; 58:660-671. [PMID: 33568860 DOI: 10.1007/s13197-020-04580-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 06/12/2020] [Indexed: 11/26/2022]
Abstract
Abstract Lactobionic acid (LBA) shows singular properties (antioxidant and antimicrobial). However, few studies aim to test them in foods and confirm the actual occurrence of properties. The present study aims to apply LBA/lactic acid in the production of requeijão cremoso model in order to recognize some of the effects caused by the component as a food additive. The effects on the requeijão cremoso model were evaluated by the final properties of the product: water activity, rheological properties, antioxidant and antimicrobial capacity. Model of requeijão completely acidified with LBA showed the maximum antioxidant activity (88%). The results revealed a potential of application of LBA for microbial inhibition. All model produced presented pseudo plastic behaviour. Graphic abstract
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Affiliation(s)
- Taís Cardoso
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - Mariana Carolina Gipiela Corrêa Dias
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - João Luiz Andreotti Dagostin
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - Maria Lucia Masson
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
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Ligaj M, Kobus-Cisowska J, Szczepaniak O, Szulc P, Kikut-Ligaj D, Mikołajczak-Ratajczak A, Bykowski P, Szymanowska D, Przeor M, Polewski K, Jarzębski M. Electrochemical screening of genoprotective and antioxidative effectiveness of Origanum vulgare L. and its functionality in the prevention of neurodegenerative disorders. Talanta 2021; 223:121749. [PMID: 33298273 DOI: 10.1016/j.talanta.2020.121749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 10/01/2020] [Accepted: 10/05/2020] [Indexed: 01/12/2023]
Abstract
A new way of electrochemical DNA sensor using as a screening tool for the determination of phytochemicals with high genoprotective functionality is proposed. The biosensor's detection layer was prepared with double stranded deoxyribonucleic acid (ds DNA) that were subjected to oxidative stress induced by •OH radicals generated by Fenton reaction. The oxidized guanine derivative, 8-oxo-7,8-dihydro-2'-deoxyguanosine, was treated as an indicator of DNA oxidative damage. This derivative may cause mutation through its ability to pair with adenine. The abnormalities of DNA structure and DNA repair system are known to be directly related to progressive neurodegeneration. The present study showed that during oxidative stress, the 2.5% oregano extract protected guanine from undergoing oxidation to 8-oxoguanine. The results revealed that this genoprotective effectiveness can make oregano a very efficient protective barrier against oxidative stress. Due to these unique properties of oregano we propose the recipe of a functional bread with its addition. It was found that the functionality of the prepared bread was not limited to antioxidative activity but also is expressed in the inhibition of cholinesterases. These findings indicate that oregano can act as an important component in the therapeutic diet recommended in neurodegenerative disorders.
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Affiliation(s)
- Marta Ligaj
- Department of Non-Food Products Quality and Packaging Development, Poznan University of Economics and Business, Al. Niepodleglosci 10, 61-875, Poznan, Poland
| | - Joanna Kobus-Cisowska
- Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Ul. Wojska Polskiego 31, 60-624, Poznan, Poland
| | - Oskar Szczepaniak
- Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Ul. Wojska Polskiego 31, 60-624, Poznan, Poland
| | - Piotr Szulc
- Department of Agronomy, Poznan University of Life Sciences, 60-621, Poznan, Poland
| | - Dariusz Kikut-Ligaj
- Department of Natural Science and Quality Assurance, Poznan University of Economics and Business, Al. Niepodleglosci 10, 61-875, Poznan, Poland
| | - Anna Mikołajczak-Ratajczak
- Department of Non-Food Products Quality and Packaging Development, Poznan University of Economics and Business, Al. Niepodleglosci 10, 61-875, Poznan, Poland
| | - Patryk Bykowski
- Department of Non-Food Products Quality and Packaging Development, Poznan University of Economics and Business, Al. Niepodleglosci 10, 61-875, Poznan, Poland
| | - Daria Szymanowska
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Ul. Wojska Polskiego 48, 60-624, Poznan, Poland
| | - Monika Przeor
- Department of Gastronomy Science and Functional Foods, Poznan University of Life Sciences, Ul. Wojska Polskiego 31, 60-624, Poznan, Poland
| | - Krzysztof Polewski
- Department of Physics and Biophysics, Poznan University of Life Sciences, Ul. Wojska Polskiego 38-42, 60-637, Poznan, Poland
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Poznan University of Life Sciences, Ul. Wojska Polskiego 38-42, 60-637, Poznan, Poland.
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Nyika J, Mackolil J, Workie E, Adhav C, Ramadas S. Cellular agriculture research progress and prospects: Insights from bibliometric analysis. CURRENT RESEARCH IN BIOTECHNOLOGY 2021. [DOI: 10.1016/j.crbiot.2021.07.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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18
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Samaei SP, Ghorbani M, Tagliazucchi D, Martini S, Gotti R, Themelis T, Tesini F, Gianotti A, Gallina Toschi T, Babini E. Functional, nutritional, antioxidant, sensory properties and comparative peptidomic profile of faba bean (Vicia faba, L.) seed protein hydrolysates and fortified apple juice. Food Chem 2020; 330:127120. [DOI: 10.1016/j.foodchem.2020.127120] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2019] [Revised: 05/18/2020] [Accepted: 05/20/2020] [Indexed: 12/18/2022]
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Functional Properties and Antioxidant Activity of Morus alba L. Leaves var. Zolwinska Wielkolistna (WML-P)-The Effect of Controlled Conditioning Process. Antioxidants (Basel) 2020; 9:antiox9080668. [PMID: 32722613 PMCID: PMC7463858 DOI: 10.3390/antiox9080668] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from Morus alba var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the WML-P conditioning for 1–4 h at 32–35 °C on the content of bioactive compounds (total phenolics, phenolic acids, flavonols, 1-deoxynojirimycin) and antioxidant activity (radical scavenging against DPPH, antioxidant capacity, chelating activity and ferric reducing antioxidant potential) of the lyophilized extracts. For the first time WML-P extracts content was comprehensively characterized by assessing dietary fiber fractions, fatty acids, amino acids, macro- and microelements and chlorophyll content. Compared to the traditional process, adding the conditioning step to WML-P processing resulted in an increased total phenolics content, radical scavenging capacity, ability to quench 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and iron-chelating ability in the lyophilized extracts. The beneficial effect depended on conditioning time. The highest flavonols and phenolic acids content were found after 2-h conditioning. We concluded that adding a 2-h conditioning step to traditional WML-P processing results in getting WML-P lyophilized extract with increased bioactive compounds content and high antioxidant activity.
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20
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Variability of Hordeum vulgare L. Cultivars in Yield, Antioxidant Potential, and Cholinesterase Inhibitory Activity. SUSTAINABILITY 2020. [DOI: 10.3390/su12051938] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Barley (Hordeum vulgare L.) is an annual plant cultivated in spring or autumn. Currently, over 70% of the cultivated barley grains are utilized for preparing fodder, while the rest is used for the production of malt and cereals in the food industry. The purpose of the present work was to evaluate the content of bioactive compounds, antioxidant potential, and cholinesterase inhibitory effect of the aqueous extracts of juvenile barley leaves. It was found that the barley cultivars differed in their content of the determined phytochemicals as well as their antioxidant potential and cholinesterase-inhibitory activity. The water extracts of young barley leaves contained phenolic acids as well as quercetin, rutin, and kaempferitrin. The extracts showed a higher inhibitory effect on 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) than on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. Based on the aqueous extracts analyzed, we found that winter cultivars were characterized by the highest iron-chelating activity. Furthermore, barley extracts showed a stronger inhibitory effect against acetylcholinesterase compared to butyrylcholinesterase. The results of the present work indicated that barley cultivars differed in their germination process. Among the tested samples, the highest cholinesterase inhibitory activity was shown by the Basic variety.
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21
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Piechocka J, Szymandera-Buszka K, Kobus-Cisowska J, Gramza-Michałowska A, Jędrusek-Golińska A. The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts. Antioxidants (Basel) 2019; 8:antiox8110555. [PMID: 31731638 PMCID: PMC6912681 DOI: 10.3390/antiox8110555] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/09/2019] [Accepted: 11/12/2019] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to determine correlations between the concentration of thiamine in systems and indicators of the antioxidative activity of ethanol tea extracts in the presence of soybean oil. Variability of the thiamine form was assumed by comparison of the influence of thiamine hydrochloride or thiamine pyrophosphate and fermentation of ethanol tea extracts. The study provides practical knowledge about the antioxidative activity of ethanol tea extracts in products containing fat and thiamine. The study showed that all tea extracts exhibited higher antioxidative activity in the presence of thiamine amounts of 0.1 and 0.8 mg/100 g. The antioxidative activity of ethanol tea extracts was significantly reduced when the concentrations were higher than the natural level for foods (over 1.0 mg/100 g). The systems containing white tea extract were the most vulnerable, whereas those with black tea were the least vulnerable. The presence of thiamine pyrophosphate in the system was more strongly correlated with reduced activity of the extracts than the presence of thiamine hydrochloride.
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22
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Basic composition, antioxidant activity and nanoemulsion behavior of oil from mantis shrimp (Oratosquilla nepa). FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100448] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Huang X, Ahn DU. Lipid oxidation and its implications to meat quality and human health. Food Sci Biotechnol 2019; 28:1275-1285. [PMID: 31695926 PMCID: PMC6811465 DOI: 10.1007/s10068-019-00631-7] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 05/10/2019] [Accepted: 05/22/2019] [Indexed: 12/16/2022] Open
Abstract
Lipid oxidation not only negatively influences the sensory characteristics but also the functional characteristics of meat. During the process, various primary and secondary by-products are formed depending upon the types of fatty acids, oxygen availability, and the presence of pro- and antioxidants. Some of the lipid oxidation products only influence the quality of meat but others are implicated to various diseases and human health. Therefore, prevention of lipid oxidation in meat is important for meat quality and for human health as well. The imbalance of oxidants and antioxidants that favors oxidants in the biological system is called oxidative stress in the body. Although the body is equipped with defense enzymes and antioxidant compounds, there are many sources of oxidants or free radicals that can destroy the oxidants/antioxidants balance. Therefore, supply of extra antioxidants through food can help maintaining the balance in favor of antioxidants and help preventing various diseases and malfunctions of our body.
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Affiliation(s)
- Xi Huang
- College of Food Science and Technology, Huazhong Agricultural University, Egg Processing Technology Local Joint National Engineering Research Center, National R&D Center for Egg Processing, Wuhan, 430070 Hubei China
| | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011 USA
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24
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Akhter R, Masoodi FA, Wani TA, Rather SA. Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents. Int J Biol Macromol 2019; 137:1245-1255. [PMID: 31260767 DOI: 10.1016/j.ijbiomac.2019.06.214] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/21/2019] [Accepted: 06/26/2019] [Indexed: 12/20/2022]
Abstract
Rosemary (REO), mint essential oil (MEO), nisin and lactic acid were incorporated at 0.5% to develop a novel functional packaging film including chitosan pectin and starch polymers (0.75:1.5:0.75 w/w). Inclusion of REO and nisin significantly (p ≤ 0.05) improved water barrier properties (0.014 g.mm/m224h), tensile strength (25.95 MPa) and thermal stability as compared to control. ATR-FTIR spectra and XRD pattern elucidated structural interaction between EO's and biocomposite films. Addition of REO of and nisin increased microsctructural heterogeneity and opacity (2.78). Incorporation of REO and nisin exhibited the highest inhibitory activity against all tested pathogenic strains (Bacillus subtilis, Escherichia coli, and Listeria monocytogenes). The antioxidant properties of biocomposite films were analyzed using reducing power, metal chelation, DPPH and ABTS radical scavenging assays, which enhanced significantly (p ≤ 0.05) with the addition of MEO and REO. This study validated that incorporation of natural additives in active biocomposite films offers promising functional ingredients for packaging materials for various food applications.
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Affiliation(s)
- Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Sajad Ahmad Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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25
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Shin DJ, Choe J, Hwang KE, Kim CJ, Jo C. Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1588295] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Dong-Jin Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
| | - Juhui Choe
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources 05029, Konkuk University, Seoul, South Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul Republic of Korea
- Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang Republic of Korea
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26
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Mushtaq M, Gani A, Gani A, Punoo HA, Masoodi F. Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.04.020] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Li Z, Xie J, Tian X, Li K, Hou A, Wang Y. Proteomic changes in EHEC O157:H7 under catechin intervention. Microb Pathog 2018; 123:9-17. [PMID: 29936094 DOI: 10.1016/j.micpath.2018.06.034] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 06/19/2018] [Accepted: 06/21/2018] [Indexed: 01/08/2023]
Abstract
Catechin exhibits antimicrobial activity against various microorganisms, such as EHEC O157:H7. This study reports the bactericidal effect of catechin on EHEC O157:H7 in simulated human gastrointestinal environment and the underlying antibacterial mechanism. Bacteriostasis test results showed that the minimum bactericidal concentration of catechin for EHEC O157:H7 was 5 g/L. The bactericidal effect of catechin in the gastrointestinal juice became more significant with increased culture time, and catechin exhibited a synergistic effect with bile salt in inhibiting EHEC O157:H7. Changes in the profile of protein expression in EHEC O157:H7 in response to catechin intervention were investigated. Two-dimensional electrophoresis identified 34 proteins with significantly altered expression. A total of 2 and 12 proteins were upregulated and downregulated, respectively. However, 20 proteins disappeared. No new protein was expressed compared with the control. Hence, catechin intervention resulted in diverse changes in the expression of proteins associated with cell structure and genetic information processing. Catechin could cause the disappearance of certain proteins or the destruction of certain peptides. These processes lead to the inhibition of EHEC O157: H7 cells.
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Affiliation(s)
- Zongjun Li
- College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China
| | - Jiaqi Xie
- College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128, China
| | - Xing Tian
- College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128, China
| | - Ke Li
- College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agriculture University, Changsha, 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China.
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28
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Özalp Özen B, Soyer A. Effect of plant extracts on lipid and protein oxidation of mackerel ( Scomber scombrus) mince during frozen storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:120-127. [PMID: 29358802 PMCID: PMC5756190 DOI: 10.1007/s13197-017-2847-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/04/2017] [Accepted: 08/31/2017] [Indexed: 11/28/2022]
Abstract
The effects of different plant extracts [green tea extract (GTE), grape seed extract (GSE), and pomegranate rind extract (PRE)] at a level of 100 ppm equivalent phenolics and butylated hydroxytoluene (BHT) on the changes in quality of fish (Scomber scombrus) mince during 6 months frozen storage at -18 ± 1 °C were investigated. During storage, significant oxidative reactions in both the lipids and proteins were observed with the increase in thiobarbituric acid reactive substances (TBARS) and carbonyls and decrease in sulphydryl groups and protein solubility. BHT and PRE effectively inhibited lipid oxidation as lower peroxide and TBARS values were observed. Moreover, antioxidants added to minced fish significantly reduced protein oxidation compared to control without any antioxidant. The minced fish containing PRE had lower carbonyl and higher sulphydryl contents, but no significant differences for carbonyl and sulphydry contents were observed among antioxidant sources. Protein solubility decreased with increase in storage period. The loss of protein solubility was higher in control samples than in antioxidant treated ones. Among antioxidant sources, PRE was an excellent antioxidant toward both lipid and protein oxidations. Therefore, it could be a potential source of natural antioxidants in minced fish during frozen storage.
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Affiliation(s)
- Berna Özalp Özen
- Management of Atatürk Orman Çiftliği, Ministry of Food, Agriculture and Livestock, Yenimahalle, Ankara, 06560 Turkey
| | - Ayla Soyer
- Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, 06830 Turkey
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29
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ÖZTÜRK Hİ, AKIN N. Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.11917] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Gao X, Lv S, Wu Y, Li J, Zhang W, Meng W, Wang C, Meng Q. Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1295256] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xuemei Gao
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of China
| | - Shidong Lv
- Kunming Crain & Oil and Feed Product Quality Inspection Center, Yunnan, People’s Republic of China
| | - Yuanshuang Wu
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of China
| | - Jiangbing Li
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of China
| | - Wenrui Zhang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of China
| | - Wen Meng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of China
| | - Chen Wang
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of China
| | - Qingxiong Meng
- Faculty of Life Science and Technology, Kunming University of Science and Technology, Yunnan, People’s Republic of China
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31
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Hęś M, Szwengiel A, Dziedzic K, Le Thanh-Blicharz J, Kmiecik D, Górecka D. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products. J Food Sci 2017; 82:882-889. [DOI: 10.1111/1750-3841.13682] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 02/02/2017] [Accepted: 02/03/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Marzanna Hęś
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Artur Szwengiel
- Inst. of Food Technology of Plant Origin; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Krzysztof Dziedzic
- Dept. of Pediatric Gastroenterology and Metabolic Diseases; Poznan Univ. of Medical Sciences; Szpitalna 33/27 60-572 Poznań Poland
| | - Joanna Le Thanh-Blicharz
- Dept. of Food Concentrates and Starch Products; prof. Wacław Dąbrowski Inst. of Agricultural and Food Biotechnology; Starołęcka 40 61-361 Poznań Poland
| | - Dominik Kmiecik
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
| | - Danuta Górecka
- Dept. of Food Service and Catering; Poznań Univ. of Life Sciences; Wojska Polskiego 31 60-624 Poznań Poland
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32
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Sen A, Mandal P. Use of Natural Antioxidants in Muscle Foods and their Benefits in Human Health: An Overview. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ijmeat.2017.1.5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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33
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Stapornkul N, Prytkova T, Were L. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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34
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Jeszka-Skowron M, Zgoła-Grześkowiak A. Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0679-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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35
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Kara K, Şentürk M, Guclu BK, Sariözkan S, Eren M. Effect of catechins on fattening performance, meat quality, some antioxidant and blood parameters and fattening costs in Japanese quail (Coturnix coturnix japonica). Br Poult Sci 2016; 57:522-30. [PMID: 27186659 DOI: 10.1080/00071668.2016.1174977] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The aim of this study was to investigate the effect of dietary supplementation of green tea (Camellia sinensis) catechins in quail (Coturnix coturnix japonica). Quail were fed with a basal diet, and the treatment groups were fed on the basal diet with 1.25 or 2.50 g/kg catechin supplementation for 30 d. Fattening performance and meat quality of the quail were estimated. Serum total antioxidant status (TAS), plasma and liver malondialdehyde (MDA) and some serum biochemical parameters were measured. The results showed that catechin supplementation did not affect live weight, feed intake, feed conversion ratio, carcass weight, carcass dressing or the nutrient composition of breast and thigh meats. The water holding capacity (WHC) of breast meat was increased in the 2.50 g/kg catechin treatment. Catechin supplementation increased the serum TAS, but decreased plasma MDA and liver MDA concentration as well as serum glucose and total cholesterol levels. Serum triglyceride and total protein levels were not affected by catechin supplementation. In conclusion, catechins have effective antioxidant hypoglycaemic and hypocholesterolaemic properties, as well as having the potential to increase meat quality in fattening quail. On the other hand, catechin supplementation did not have any negative effect on the fattening performance, meat nutrient composition and fattening costs in fattening quail.
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Affiliation(s)
- K Kara
- a The Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine , Erciyes University , Kayseri , Turkey
| | - M Şentürk
- b The Department of Biochemistry, Faculty of Veterinary Medicine , Erciyes University , Kayseri , Turkey
| | - B K Guclu
- a The Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine , Erciyes University , Kayseri , Turkey
| | - S Sariözkan
- c The Department of Animal Health Economics and Management, Faculty of Veterinary Medicine , Erciyes University , Kayseri , Turkey
| | - M Eren
- b The Department of Biochemistry, Faculty of Veterinary Medicine , Erciyes University , Kayseri , Turkey
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36
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Nowak A, Czyzowska A, Efenberger M, Krala L. Polyphenolic extracts of cherry (Prunus cerasus L.) and blackcurrant (Ribes nigrum L.) leaves as natural preservatives in meat products. Food Microbiol 2016; 59:142-9. [PMID: 27375255 DOI: 10.1016/j.fm.2016.06.004] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 05/24/2016] [Accepted: 06/06/2016] [Indexed: 11/26/2022]
Abstract
The objective of this study was to evaluate the possibility of using polyphenolic extracts from cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The polyphenolic composition of the extracts was analyzed and their impact on the microbial quality, lipid oxidation, color, and sensory evaluation of pork sausages was studied. Polyphenolic extracts were obtained from leaves collected in September. The total polyphenolic content in sour cherry leaf extract was 1.5 times higher than that found in blackcurrant leaf extract. Analysis of the polyphenol profile of each extract revealed two major groups: phenolic acids and flavonoids, including epigallocatechin and glycosides of quercetin and kaempferol. After chilling the sausages for 14 and 28 days, the extracts caused significantly lower MDA generation, indicating an antioxidant effect. Color changes after 28 days of storage were perceptible in the case of all treatments, with and without polyphenols. The application of sour cherry and black currant leaf extracts increased the shelf life of vacuum-packed sausages. Both extracts enhanced the microbial quality of the pork sausages over 14 days of refrigerated storage. Sour cherry leaf polyphenols were more effective against almost all studied groups of microorganisms.
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Affiliation(s)
- Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland.
| | - Agata Czyzowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland
| | - Magdalena Efenberger
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924, Lodz, Poland
| | - Lucjan Krala
- Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego 4/10, 90-924, Lodz, Poland
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37
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Mushtaq M, Gani A, Masoodi F, Ahmad M. Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.039] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Sulaiman GM. Molecular structure and anti-proliferative effect of galangin in HCT-116 cells: In vitro study. Food Sci Biotechnol 2016; 25:247-252. [PMID: 30263264 PMCID: PMC6049387 DOI: 10.1007/s10068-016-0036-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2015] [Revised: 05/06/2015] [Accepted: 09/14/2015] [Indexed: 12/17/2022] Open
Abstract
Galangin is a naturally occurring plant flavonoid with potential anticancer activity. In present work, the Becke three-parameter hybrid exchange functional method and the Lee-Yang-Parr correction functional methods were used to investigate the structural properties of galangin. The structure-activity relationship analysis has been performed to determine its antioxidant pharmacophore by using density functional theory method and quantum chemical calculations. The free radical scavenging activities of galangin were analyzed with the use of 2, 2-diphenyl-1-picrylhydrazyl and compared with Vitamin C as a control. Galangin decreased the cell proliferation rate in HCT-116 cells and showed concentration- and time-dependent response. Galangin significantly increase the inhibitory effect on HCT-116 clonogenicity and promotes cell cycle arrest at the G2/M or G1 phase, as confirmed by flow cytometry analysis.
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Waszkowiak K, Gliszczyńska-Świgło A, Barthet V, Skręty J. Effect of Extraction Method on the Phenolic and Cyanogenic Glucoside Profile of Flaxseed Extracts and their Antioxidant Capacity. J AM OIL CHEM SOC 2015; 92:1609-1619. [PMID: 26640278 PMCID: PMC4661209 DOI: 10.1007/s11746-015-2729-x] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Revised: 09/18/2015] [Accepted: 09/25/2015] [Indexed: 11/29/2022]
Abstract
The application of flaxseed extracts as food ingredients is a subject of interest to food technologists and nutritionists. Therefore, the influence of the extraction method on the content and composition of beneficial compounds as well as anti-nutrients is important. In the study, the effects of two solvent extraction methods, aqueous and 60 % ethanolic, on phenolic and cyanogenic glucoside profiles of flaxseed extract were determined and compared. The impact of extracted phenolic compounds on the antioxidant capacity of the extracts was also investigated. Defatted meals from brown and golden flax varieties were used as extraction material. The ethanolic extraction was more selective for phenolics (100.8-131.7 mg g-1) than the aqueous one (11.5-15.7 mg g-1). However, the contribution of particular phenolic compounds to total phenolics was much more dependent on flax variety than extraction method. A strong relationship was observed between both radical scavenging and ferric reducing activity and the content of phenolics (particularly secoisolariciresinol diglucoside). The correlation between extract chelating ability and phenolics was moderate suggesting that other flaxseed compounds are involved in this activity. The extraction method strongly affected cyanogenic glucoside content of flaxseed extracts; the aqueous extraction caused 96 % reduction in cyanogenic glucoside content (0.56-0.62 mmol g-1) when compared to the content in defatted meal (9.1-11.6 mmol g-1). On the contrary, ethanolic extraction resulted in the high cyanogenic glucoside content in the extracts (71-89 mmol g-1). The results reveals that ethanolic extraction gives extracts rich in antioxidant lignans; aqueous extracts have lower antioxidant activity than ethanolic but cyanogenic glucosides are significantly reduced.
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Affiliation(s)
- Katarzyna Waszkowiak
- />Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- />Faculty of Commodity Science, Poznań University of Economics, al Niepodległości 10, 61-875 Poznań, Poland
| | - Veronique Barthet
- />Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main Street, Winnipeg, MB R3C 3G8 Canada
| | - Joanna Skręty
- />Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul Wojska Polskiego 31, 60-624 Poznań, Poland
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Kara K, Kocaoğlu Güçlü B, Şentürk M, Konca Y. Influence of catechin (flavan-3-ol) addition to breeder quail (Coturnix coturnix japonica) diets on productivity, reproductive performance, egg quality and yolk oxidative stability. JOURNAL OF APPLIED ANIMAL RESEARCH 2015. [DOI: 10.1080/09712119.2015.1091337] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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Mushtaq M, Gani A, Shetty PH, Masoodi F, Ahmad M. Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Abstract
Purpose
– The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage.
Design/methodology/approach
– The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.
Findings
– A significant (p
<
0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p
<
0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p
<
0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p
<
0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper.
Originality/value
– Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.
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Sun X, Zhang C, Huang YP, Liu ZS. Separation of Epigallocatechin Gallate from Natural Plant Extracts Using Crowding Agents—Assisted Imprinted Polymers. Chromatographia 2015. [DOI: 10.1007/s10337-015-2914-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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44
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Chirinos R, Pedreschi R, Cedano I, Campos D. Antioxidants from Mashua (T
ropaeolum tuberosum
) Control Lipid Oxidation in Sacha Inchi (P
lukenetia volubilis
L.) Oil and Raw Ground Pork Meat. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12511] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rosana Chirinos
- Instituto de Biotecnología; Universidad Nacional Agraria La Molina; Av. La Molina s/n Lima 12 Peru
| | - Romina Pedreschi
- Pontificia Universidad Católica de Valparaíso; School of Agronomy; Quillota Chile
| | - Ingrid Cedano
- Instituto de Biotecnología; Universidad Nacional Agraria La Molina; Av. La Molina s/n Lima 12 Peru
| | - David Campos
- Instituto de Biotecnología; Universidad Nacional Agraria La Molina; Av. La Molina s/n Lima 12 Peru
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Abstract
Poultry and poultry meat are particularly susceptible to oxidative reactions. Oxidation processes have been for decades the focus of animal and meat scientists owing to the negative impact of these reactions on animal growth, performance, and food quality. Lipid oxidation has been recognized a major threat to the quality of processed poultry products. The recent discoveries on the occurrence of protein oxidation in muscle foods have increased the scientific and technological interest in a topic that broadens the horizons of food biochemistry into innovative fields. Furthermore, in recent years we have witnessed a growing interest in consumers on the impact of diet and oxidation on health and aging. Hence, the general description of oxidative reactions as harmful phenomena goes beyond the actual impact on animal production and food quality and reaches the potential influence of oxidized foods on consumer health. Likewise, the current antioxidant strategies aim for the protection of the living tissues, the food systems, and a potential health benefit in the consumer upon ingestion. Along these lines, the application of phytochemicals and other microelements (Se, Cu) with antioxidant potential in the feeds or directly in the meat product are strategies of substantial significance. The present paper reviews in a concise manner the most relevant and novel aspects of the mechanisms and consequences of oxidative reactions in poultry and poultry meat, and describes current antioxidant strategies against these undesirable reactions.
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Affiliation(s)
- M Estévez
- IPROCAR Research Institute. Food Technology, University of Extremadura, 10003, Cáceres, Spain
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46
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Antioxidant activity of three components of wheat leaves: ferulic acid, flavonoids and ascorbic acid. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1805-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Sulaiman GM. In vitro study of molecular structure and cytotoxicity effect of luteolin in the human colon carcinoma cells. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2436-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Corrêa APF, Daroit DJ, Fontoura R, Meira SMM, Segalin J, Brandelli A. Hydrolysates of sheep cheese whey as a source of bioactive peptides with antioxidant and angiotensin-converting enzyme inhibitory activities. Peptides 2014; 61:48-55. [PMID: 25218972 DOI: 10.1016/j.peptides.2014.09.001] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/26/2014] [Revised: 09/02/2014] [Accepted: 09/02/2014] [Indexed: 11/22/2022]
Abstract
Enzymatic proteolysis may be employed to release bioactive peptides, which have been investigated for potential benefits from both technological and human health perspectives. In this study, sheep cheese whey (SCW) was hydrolyzed with a protease preparation from Bacillus sp. P7, and the hydrolysates were evaluated for antioxidant and angiotensin I-converting enzyme (ACE)-inhibitory activities. Soluble protein and free amino acids increased during hydrolysis of SCW for up to 4h. Antioxidant activity of hydrolysates, evaluated by the 2,2'azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid radical scavenging method, increased 3.2-fold from 0 h (15.9%) to 6h of hydrolysis (51.3%). Maximum Fe(2+) chelation was reached in 3h hydrolysates, and the reducing power peaked at 1h of hydrolysis, representing 6.2 and 2.1-fold increase, respectively, when compared to that of non-hydrolyzed SCW. ACE inhibition by SCW (12%) was improved through hydrolysis, reaching maximal values (55% inhibition) in 4h, although 42% inhibition was already observed after 1h hydrolysis. The peptide LAFNPTQLEGQCHV, derived from β-lactoglobulin, was identified from 4-h hydrolysates. Such a biotechnological approach might be an interesting strategy for SCW processing, potentially contributing to the management and valorization of this abundant dairy byproduct.
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Affiliation(s)
- Ana Paula Folmer Corrêa
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Daniel Joner Daroit
- Universidade Federal da Fronteira Sul (UFFS), Campus Cerro Largo, 97900-000 Cerro Largo, RS, Brazil
| | - Roberta Fontoura
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Stela Maris Meister Meira
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Jeferson Segalin
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), 91501-970 Porto Alegre, RS, Brazil.
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Hęś M, Dziedzic K, Górecka D, Drożdżyńska A, Gujska E. Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2014; 69:276-82. [PMID: 24938316 PMCID: PMC4149880 DOI: 10.1007/s11130-014-0425-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
In recent years, there has been an ever-increasing interest in the research of polyphenols obtained from dietary sources, and their antioxidative properties. The purpose of this study was to determine the effect of boiling buckwheat and barley groats on the antioxidant properties and dietary fiber composition. Antioxidative properties were investigated using methyl linoleate model system, by assessing the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and metal chelating activity. The results were compared with butylated hydroxytoluene (BHT). Raw barley and buckwheat groats extracts showed higher DPPH scavenging ability compared to boiled barley and buckwheat groats extracts. Raw barley groats extract exhibited higher antioxidant activity than boiled groats extract in the methyl linoleate emulsion. Higher chelating ability in relation to Fe (II) ions was observed for boiled groats extracts as compared to raw groats extracts. BHT showed small antiradical activity and metal chelating activity, while showing higher antioxidative activity in emulsion system. The analysis of groats extracts using HPLC method showed the presence of rutin, catechin, quercetin, gallic, p-hydroxybenzoic, p-coumaric, o-coumaric, vanillic, sinapic, and ferulic acids. Differences in the content of dietary fiber and its fractions were observed in the examined products. The highest total dietary fiber content was detected in boiled buckwheat groats, while the lowest - in boiled barley groats. The scientific achievements of this research could help consumers to choose those cereal products available on the market, such as barley and buckwheat groats, which are a rich source of antioxidative compounds and dietary fiber.
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Affiliation(s)
- Marzanna Hęś
- Department of Food Service and Catering, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Krzysztof Dziedzic
- Department of Food Service and Catering, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Danuta Górecka
- Department of Food Service and Catering, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Agnieszka Drożdżyńska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Elżbieta Gujska
- Department of Food Science, University of Warmia and Mazury, 10-957 Olsztyn, Poland
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50
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Kamboh AA, Zhu WY. Individual and combined effects of genistein and hesperidin supplementation on meat quality in meat-type broiler chickens. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3362-3367. [PMID: 23605817 DOI: 10.1002/jsfa.6185] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2012] [Revised: 02/07/2013] [Accepted: 04/19/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND There is growing interest in improving the production and meat quality of farm animals through dietary supplementation with phytochemical (e.g. flavonoids)-rich plants and/or their extracts. This study was conducted to analyse the supplemental effects of two purified flavonoids (genistein and hesperidin) individually and in combination on the oxidative status, sensory score and quality of breast meat in meat-type broiler chickens. RESULTS A significant increase (P < 0.05) in meat colour (L* score) and pH was observed for the group supplemented with 20 mg kg(-1) genistein and hesperidin. Water-holding capacity was also improved significantly (P < 0.01) for all genistein- and hesperidin-treated groups, while the sensory quality of breast meat remained unaffected. Lipid oxidation of breast meat was reduced significantly (P < 0.01) at 0 and 15 days of refrigeration in a dose-dependent manner for all supplemented groups. Meanwhile, some treated groups showed improved (P < 0.05) body weight, feed/gain ratio and hot carcass weight. CONCLUSION Genistein and hesperidin supplementation to broilers improved meat quality in a dose-dependent fashion, with pronounced effects of combined treatment. The results indicated that purified flavonoids such as genistein and hesperidin could potentially be used as feed additives in broiler production to promote meat quality.
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Affiliation(s)
- Asghar A Kamboh
- Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
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