scholarly journals Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil

2013 ◽  
Vol 115 (6) ◽  
pp. 659-667
Author(s):  
Dario M. Cabezas ◽  
Bernd W. K. Diehl ◽  
Mabel C. Tomás
Keyword(s):  
Soybean Oil ◽  
Antioxidant Properties ◽  
Enzymatic Degumming ◽  
By Products

Effect of abomasal or ruminal administration of citrus pulp and soybean oil on milk fatty acid profile and antioxidant properties

2015 ◽  
Vol 82 (3) ◽  
pp. 265-271 ◽  
Author(s):  
Luciano Soares de Lima ◽  
Geraldo T D Santos ◽  
Ana Luiza B Schogor ◽  
Francilaine E de Marchi ◽  
Moacir R de Souza ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Milk Fat ◽  
Antioxidant Properties ◽  
Latin Square ◽  
Reducing Power ◽  
Omega 3 ◽  
Rumen Microorganisms ◽  
Rumen Microbes ◽  
Citrus Pulp ◽  
By Products

Soybean oil (SBO) is rich in polyunsaturated fatty acids (FA) and rumen bypass of SBO can contribute to increase the polyunsaturated FA proportion in milk fat. Citrus pulp (CPP) is a source of antioxidants but there is little information on the effects of CP administration on milk properties. This study was performed to determine the role of rumen microorganisms in the transfer of antioxidants from CPP into milk when cows receive SBO as a source of polyunsaturated FA. Four ruminally fistulated lactating Holstein cows were assigned to a 4 × 4 Latin square design with a 2 × 2 factorial arrangement of treatments: (1) SBO administered in the rumen; (2) SBO infused in the abomasum; (3) SBO + CPP administered in the rumen; and (4) SBO + CPP infused in the abomasum. Product and site of administration had no effect on yield of milk components. Concentrations of total polyphenols and flavonoids, reducing power and production of conjugated diene (CD) hydroperoxides in milk were not affected by products, but infusion in the abomasum compared with administration in the rumen increased production of CD. Milk fat FA profile was not affected by products. However, cows infused in the abomasum compared with those administered in the rumen showed lower proportions of short-chain and monounsaturated FA and higher proportions of polyunsaturated, omega 3 and omega 6 FA in milk fat, which resulted in enhanced health-promoting index of milk. Administration of SBO and CPP (0·2 + 1·0 kg/d) in the rumen or the abomasum resulted in similar milk antioxidant properties, thus suggesting that the rumen microbes have little involvement in the metabolism of antioxidants from CPP.

scholarly journals Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1187
Author(s):  
Manyou Yu ◽  
Irene Gouvinhas ◽  
Ana Barros
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Punica Granatum ◽  
Added Value ◽  
Plant Materials ◽  
Polyphenolic Composition ◽  
Punica Granatum L ◽  
Intensive Search ◽  
By Products

In recent decades, an intensive search for natural and novel types of antioxidant polyphenolics has been carried out on numerous plant materials. However, the current literature has very little information on their storage stability in the form of freshly prepared infusions. This study aims to characterize the polyphenolic composition and the antioxidant capacity of pomegranate (Punica granatum L.) leaf infusions over one-day storage (analyzed at 0, 2, 4, 6, 8, and 24 h). Spectrophotometric evaluation demonstrated that the infusion presented no significant changes in the content of total phenols (131.40–133.47 mg gallic acid g−1) and ortho-diphenols (239.91–244.25 mg gallic acid g−1). The infusion also maintained high stability (over 98% and 82%, respectively) for flavonoids (53.30–55.84 mg rutin g−1) and condensed tannins (102.15–124.20 mg epicatechin g−1), with stable (>90%) potent antioxidant capacity (1.5–2.2 mmol Trolox g−1) throughout 0–24 h storage. The main decrease was observed during 0–2 h storage of flavonoids, 8–24 h storage of tannins, and 0–4 h storage of antioxidant capacity. Chromatographic analysis further revealed that 7 decreased and 11 increased compounds were found within 0–24 h storage. The good stability of the total polyphenolics and antioxidant properties might be related to the complex conversion and activity compensation among these compounds. The findings suggest that pomegranate leaf infusion could be of great interest in the valorization of high added-value by-products and in the application of green and functional alternatives in the food-pharma and nutraceutical industries.

Antioxidant Properties of Teaw (Cratoxylum formosumDyer) Extract in Soybean Oil and Emulsions

2006 ◽  
Vol 54 (7) ◽  
pp. 2719-2725 ◽  
Author(s):  
Pitchaon Maisuthisakul ◽  
Rungnaphar Pongsawatmanit ◽  
Michael H. Gordon
Keyword(s):  
Soybean Oil ◽  
Antioxidant Properties

scholarly journals Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

2020 ◽  
Vol 2020 ◽  
pp. 1-14
Author(s):  
Mariel Monrroy ◽  
Onix Araúz ◽  
José Renán García
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Anthocyanin Content ◽  
Compound Identification ◽  
Total Anthocyanin ◽  
Food Industries ◽  
By Products

Nephelium lappaceum and its by-products have great potential in the agricultural, pharmaceutical, and food industries. Some studies have shown that N. lappaceum by-products exhibit antimicrobial, antioxidant, antidiabetic, and anticancer properties. However, studies focused on identifying these compounds are rare. The availability of polyphenolic compounds can vary according to environmental conditions, soil, plant variety, and agronomic management. Therefore, in this study, the active compounds in extracts of the N. lappaceum peel were identified, and their antioxidant properties were evaluated using various extraction solvents and both ultrasonic and boiling extraction techniques. The chemical characterization of the N. lappaceum peel exhibited carbohydrate and reducing sugar contents of 12 and 2%, respectively. Phytochemical analysis indicated the presence of flavonoids, tannins, terpenes, and steroids. The total phenolic and flavonoid contents and total antioxidant capacity were the highest in the hydroethanolic extract obtained by ultrasound, with values of 340 mg gallic acid equivalents g−1, 76 mg quercetin equivalents g−1, and 2.9 mmol of Trolox equivalents g−1, respectively. Contrarily, the total anthocyanin content was higher in the acid extract obtained by ultrasound, with a value of 0.7 mg cyanidin-3-O-glucoside equivalents g−1. A total of 18 compounds—including hydroxybenzene, phenolic acid, flavonoids, fatty acids (saturated, unsaturated, and ester), vitamin, arenecarbaldehyde, and phthalate—were identified for the first time in the N. lappaceum peel using gas chromatography-mass spectrometry. The identified compounds have been previously isolated from other plants and reportedly exhibit anticancer, anti-inflammatory, antimicrobial, and antioxidant activities. Thus, the N. lappaceum peel was shown to be a potential source of bioactive compounds of immense importance in the pharmacological and food industries.

scholarly journals Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Biomolecules ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 400 ◽  
Author(s):  
Alvaro Martinez-Gomez ◽  
Isabel Caballero ◽  
Carlos A. Blanco
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Antioxidant Compounds ◽  
Appreciable Effect ◽  
Human Metabolism ◽  
The World ◽  
Maillard Products ◽  
By Products

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer—especially those with healthy properties—and the new trends to increase beer antioxidant activity are also discussed.

scholarly journals Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1620
Author(s):  
Egle Zokaityte ◽  
Vita Lele ◽  
Vytaute Starkute ◽  
Paulina Zavistanaviciute ◽  
Darius Cernauskas ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antioxidant Properties ◽  
Sea Buckthorn ◽  
Added Value ◽  
Total Phenolic ◽  
Strong Positive Correlation ◽  
High Positive Correlation ◽  
Positive Correlation ◽  
Overall Acceptability ◽  
By Products

This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log10 CFU g−1, and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB, the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibited—2, sea buckthorn—3, blueberries—5, and raspberries—7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion “happy” induced in consumers by the prepared beverages enriched with extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.

Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component

2019 ◽  
Vol 10 (2) ◽  
pp. 1038-1048 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Ewelina Jamróz ◽  
Piotr Kulawik ◽  
Małgorzata Morawska ◽  
Katarzyna Szczurowska
Keyword(s):  
Cyprinus Carpio ◽  
Food Systems ◽  
Antioxidant Properties ◽  
Food Products ◽  
Food Additive ◽  
Gelatin Hydrolysate ◽  
Carp Cyprinus Carpio ◽  
Fish Industry ◽  
By Products ◽  
Potential Use

The carp skin gelatin hydrolysate can be used as a food additive in various food systems, at the same time, improving the antioxidant properties of the food products and increasing the value of the by-products of the fish industry.

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