scholarly journals Natural extracts from fresh and oven-dried winemaking by-products as valuable source of antioxidant compounds

2018 ◽  
Vol 6 (6) ◽  
pp. 1564-1574 ◽  
Author(s):  
Lourdes Marchante ◽  
Sergio Gómez Alonso ◽  
María Elena Alañón ◽  
María Soledad Pérez-Coello ◽  
María Consuelo Díaz-Maroto
Keyword(s):  
Antioxidant Compounds ◽  
Valuable Source ◽  
Natural Extracts ◽  
By Products

Antioxidant Compounds and Antioxidant Activities of Ethanol Extracts from Milling By-products of Rice Cultivars

2010 ◽  
Vol 39 (4) ◽  
pp. 624-630 ◽  
Author(s):  
Sea-Kwan Oh ◽  
Dae-Jung Kim ◽  
A-Reum Chun ◽  
Mi-Ra Yoon ◽  
Kee-Jong Kim ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Compounds ◽  
Rice Cultivars ◽  
Ethanol Extracts ◽  
By Products

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 165
Author(s):  
Elisabetta Bravi ◽  
Giovanni De Francesco ◽  
Valeria Sileoni ◽  
Giuseppe Perretti ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Liquid Waste ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Brewing Industry ◽  
Antioxidant Power ◽  
Spent Grains ◽  
By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

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 Simultaneous production of proteases and antioxidant compounds from agro-industrial by-products

2016 ◽  
Vol 222 ◽  
pp. 210-216 ◽  
Author(s):  
Ailton Cesar Lemes ◽  
Gabriel Teixeira Álvares ◽  
Mariana Buranelo Egea ◽  
Adriano Brandelli ◽  
Susana Juliano Kalil
Keyword(s):  
Antioxidant Compounds ◽  
Simultaneous Production ◽  
By Products

scholarly journals Efficiency of extraction of antioxidant compounds in by-product from red guava processing

2017 ◽  
Vol 8 (4) ◽  
pp. 141
Author(s):  
Maira Oliveira Silva ◽  
Gláucia Maria Pastore
Keyword(s):  
Antioxidant Capacity ◽  
Sequential Extraction ◽  
Potential Method ◽  
Antioxidant Compounds ◽  
Single Extraction ◽  
Human Food ◽  
Phenolic Extraction ◽  
By Products

Studies that investigate efficient methods for extraction of antioxidant compounds in by-products of fruits can contribute to their appreciation in human food. This study aimed comparing two methods for phenolic extraction - single extraction (single solvent) and sequential (different solvents) in by-product from Paluma guava processing, evaluating the influence of the extracts on the stabilization of radicals by DPPH and ORAC assays. Sequential extraction showed higher efficiency in obtaining phenolic (2.60 > 0.56 mg GAE g-1), allowing the extraction of free phenolic, conjugated and fat-soluble, as well as determining the   highest antioxidant capacity in these extracts. Acetone was characterized to be the responsible solvent for higher extraction of phenolic in the sequential extraction, being necessary 0.90 mg mL-1 of extract to reduce 50% the action of DPPH• radicals. Thus, sequential extraction of phenolic is a potential method for better use of antioxidant compounds in the guava processing by-product.

scholarly journals Active edible films for application in meat products

2021 ◽  
Vol 10 (7) ◽  
pp. e13610716379
Author(s):  
Daniele Hamann ◽  
Bruna Maria Saorin Puton ◽  
Rosicler Colet ◽  
Juliana Steffens ◽  
Giovana Cristina Ceni ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Meat Products ◽  
Edible Films ◽  
Antioxidant Compounds ◽  
Meat Industry ◽  
Antioxidant Power ◽  
Biodegradable Packaging ◽  
Natural Extracts ◽  
External Agents ◽  
Antimicrobial And Antioxidant Activity

The packaging protects food from actions of external agents, from alterations and contaminations, in addition to adulteration. Edible films are structures produced from biopolymers, which can replace non-biodegradable packaging. These films have been formulated with naturally polymers of polysaccharides, lipids and proteins, isolated or combined with each other. Edible films produced with polysaccharides and proteins are transparent and flexible, although proteins films are less resistant. They act as a barrier, protecting food and increasing shelf life. Additionally, they can carry antimicrobial and antioxidant compounds, being called active films. The antioxidant power is proportional to the amount of the compound added. Natural extracts such as green tea, cloves, ginger and others can be incorporated into the films, wich could improving the mechanical properties of the films and the characteristics of the food. The use of active edible films has been evaluated in the meat industry as an alternative packaging. This review aims to address the use of edible films added with vegetable compounds, with antimicrobial and antioxidant activity, applied to meat products.

Evaluation of the Efficacy of Various Green Extraction Methods for High Valorisation of Vegetal Antioxidant Sources

2018 ◽  
Vol 69 (10) ◽  
pp. 2708-2711
Author(s):  
Georgiana I. Badea ◽  
Simona C. Litescu Filipescu ◽  
Gabriel L. Radu ◽  
Ioana Diaconu
Keyword(s):  
Raw Materials ◽  
Extraction Methods ◽  
Hplc Method ◽  
Complete Characterization ◽  
Antioxidant Compounds ◽  
Implementation Cost ◽  
Green Extraction ◽  
Efficacy Assessment ◽  
By Products

This work presents the efficacy of various green extraction methods used to ensure the optimal amount of antioxidant compounds extracted from vegetal material. The new developed extraction procedures are easy-to-use and have a low implementation cost providing health-safe and high-quality extracts (products). The complete characterization of the obtained extracts was performed by a HPLC method (quantification of antioxidant compounds) and the ORAC method (efficacy assessment). These methodologies have high potential in by-products industry, where managing the residues is an important step in increasing the technological process economic efficiency and mitigation of environmental impact and, moreover, can by further extended to other types of raw materials.

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