Enhanced antioxidant properties of tara (Caesalpinia spinosa ) gallotannins by thermal hydrolysis and its synergistic effects with α-tocopherol, ascorbyl palmitate, and citric acid on sacha inchi (Plukenetia volubilis ) oil

Sacha inchi (Plukenetia volubilis L.)-from lost crop of the Incas to part of the solution to global challenges?

The underutilized, oleaginous crop Plukenetia volubilis L. has a remarkable lipid composition and a large potential for further domestication, alleviation of malnutrition, and integration into sustainable food production systems. Current global challenges include climate change, increasing population size, lack of food security, malnutrition, and degradation of arable lands. In this context, a reformation of our food production systems is imperative. Underutilized crops, or orphan crops, can provide valuable traits for this purpose, e.g., climate change resilience, nutritional benefits, cultivability on marginal lands, and improvement of income opportunities for smallholders. Plukenetia volubilis L. (Euphorbiaceae)-sacha inchi-is a 'lost crop' of the Incas native to the Amazon basin. Its oleaginous seeds are large, with a high content of ω-3, and -6 fatty acids (ca. 50.5, and 34.1%, of the lipid fraction, respectively), protein, and antioxidants. Culinarily, the seeds are nut-like and the crop has been associated with humans since Incan times. Research has particularly been undertaken in seed biochemistry, and to some extent in phylogeny, genetics, and cultivation ecology, but attention has been unevenly distributed, causing knowledge gaps in areas such as ethnobotany, allergenicity, and sustainable cultivation practices. Recently, seed size evolution and molecular drivers of the fatty acid synthesis and composition have been studied, however, further research into the lipid biosynthesis is desirable. Targeted breeding has not been undertaken but might be especially relevant for yield, sensory qualities, and cultivation with low environmental impact. Similarly, studies of integration into sustainable management systems are of highest importance. Here, present knowledge on P. volubilis is reviewed and a general framework for conducting research on underutilized crops with the aim of integration into sustainable food production systems is presented.

Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.

The Influence of Drying Temperatures on the Metabolic Profiles and Antioxidant Activity of Manilkara zapota Leaves

In the present study, the leaves of Manilkara zapota (L.) P. Royen (Sapotaceae), an evergreen tree recognized for its medicinal properties in Southern Mexico, were used as a model to study the effect of different drying temperatures on its metabolic profile and therefore, its antioxidant potential. For this purpose, a methanol extraction of leaves dried at room temperature (25 °C) or by heat convection (50, 75 and 100 °C) were compared in terms of drying efficiency, yield of extraction, total phenol content, ¹H-NMR metabolic profile, and DPPH antioxidant activity. The drying curves enabled the fact to be uncovered that drying efficiency improves with increase of temperature, as does the level of total phenols and antioxidant activity. A metabolomics approach using principal component analysis (PCA) and orthogonal projections to latent structures discriminant analysis (OPLS-DA) of the corresponding ¹H-NMR profiles allowed the impact of the drying temperature on their metabolic profile to be documented and also, caffeic acid and epicatechin as main secondary metabolites contributing to the antioxidant activity of M. zapota to be identified.

Ultrasound-Assisted Encapsulation of Sacha Inchi (Plukenetia volubilis Linneo.) Oil in Alginate-Chitosan Nanoparticles

Sacha inchi oil is rich in essential and non-essential fatty acids and other types of bioactive agents like tocopherols and polyphenolic compounds, which are very well-known antioxidants. In this study, the encapsulation of sacha inchi oil in alginate (AL) and chitosan (CS) nanoparticles was achieved with the assistance of high-intensity ultrasound. Nanoemulsion is the most effective delivery and high stability system for lipophilic bioactive agents. Chitosan and surfactant concentrations were varied to study their effect on particle formulations. Size, zeta-potential, polydispersity, and stability of particles were determined in time to optimize the preparation conditions. Sacha inchi oil encapsulated in AL-CS nanoparticles showed a higher loading efficiency and stability for short and long periods compared with other vegetable oils such as olive and soybean. Also, because of the types of tocopherols present in sacha inchi oil (γ- and δ-tocopherols), a much higher antioxidant activity (95% of radical reduction in 15 min) was found in comparison with nanocapsules with olive oil, which contain α-tocopherols. The particles showed high efficiency of protein loading at high concentration of bovine serum albumin (BSA) and a low rate of leaching profiles in various testing media like simulated gastric and intestinal fluids with/without enzymes, that is, pepsin 0.1% (w/v) and pancreatin 0.1% (w/v), respectively.

Natural antioxidants of plant origin

Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.