Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran

Saffron, as a food colorant, has been displaced by low-cost synthetic dyes. These have unhealthy properties; thus, their replacement with natural food colorants is an emerging trend. Obesity is a worldwide health problem due to its associated comorbidities. Crocetin esters (crocins) are responsible for the red saffron color. Crocetin (CCT) exhibits healthful properties. We aimed to broaden the existing knowledge on the health properties of CCT isolated from saffron, to facilitate its consideration as a healthy natural food colorant in the future. We evaluated the ability of CCT (1 and 5 μM) to reduce lipid accumulation during the differentiation of 3T3-L1 preadipocytes. Intracellular fat was quantified by Oil Red O staining. CTT cytotoxicity was measured using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The number and size of lipid droplets were analyzed using WimLipid software. The expression of adipogenic genes (CCAAT/enhancer-binding protein (C/EBPβ, C/EBPδ, C/EBPα), and peroxisome proliferator-activated receptor γ (PPARγ)) was analyzed using quantitative real-time PCR (qRT-PCR). CCT 5 μM decreased intracellular fat by 22.6%, without affecting viability or lipid droplet generation, via a decrease in C/EBPα expression, implicated in lipid accumulation. Thus, CCT is a potential candidate to be included in dietary therapies aimed at reversing adipose tissue accumulation in obesity.

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Induction of browning and antioxidant capacity of cooked shark meats by pre-treatment with fermented rice bran suspension

Process Biochemistry ◽

10.1016/j.procbio.2019.09.008 ◽

2019 ◽

Vol 87 ◽

pp. 33-36 ◽

Cited By ~ 1

Author(s):

Junna Shibayama ◽

Takashi Kuda ◽

Hajime Takahashi ◽

Bon Kimura

Keyword(s):

Antioxidant Capacity ◽

Rice Bran ◽

Pre Treatment

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The natural food colorant Peonidin from cranberries as a potential radical scavenger – A DFT based mechanistic analysis

Food Chemistry ◽

10.1016/j.foodchem.2018.04.074 ◽

2018 ◽

Vol 262 ◽

pp. 184-190 ◽

Cited By ~ 8

Author(s):

Vijisha K. Rajan ◽

C.K. Hasna ◽

K. Muraleedharan

Keyword(s):

Natural Food ◽

Radical Scavenger ◽

Food Colorant ◽

Mechanistic Analysis

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Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread

Food Chemistry ◽

10.1016/j.foodchem.2019.01.145 ◽

2019 ◽

Vol 285 ◽

pp. 231-239 ◽

Cited By ~ 8

Author(s):

Maria Irakli ◽

Aggeliki Mygdalia ◽

Paschalina Chatzopoulou ◽

Dimitrios Katsantonis

Keyword(s):

Antioxidant Capacity ◽

Rice Bran

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Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars

Foods ◽

10.3390/foods8090358 ◽

2019 ◽

Vol 8 (9) ◽

pp. 358 ◽

Cited By ~ 12

Author(s):

Anh Dao Thi Phan ◽

Gabriele Netzel ◽

Panhchapor Chhim ◽

Michael E. Netzel ◽

Yasmina Sultanbawa

Keyword(s):

Antimicrobial Activity ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Principal Component ◽

Industrial Applications ◽

Natural Food ◽

Organosulfur Compounds ◽

Photodiode Array Detection ◽

Commercial Sample ◽

Skin Samples

This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p < 0.05) higher than that of the garlic cloves, and was also higher (p < 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p < 0.05) in the cloves compared to the skin samples and higher (p < 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p < 0.05) higher antioxidant capacity and stronger (p < 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.

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