Antioxidant activity of Yesso scallop (Patinopecten yessoensis) female gonad hydrolysates-ribose Maillard reaction products extracted with organic reagents, before and after in vitro digestion

2021 ◽  
Vol 43 ◽  
pp. 101262
Author(s):  
Jia-Run Han ◽  
Yi-Tong Han ◽  
Xue-Wei Li ◽  
Qing Gu ◽  
Ping Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Female Gonad ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Patinopecten Yessoensis ◽  
Organic Reagents ◽  
Yesso Scallop ◽  
Before And After

Phenolic Composition and Antioxidant Activity of Aqueous Infusions from Capparis spinosa L. and Crithmum maritimum L. before and after Submission to a Two-Step in Vitro Digestion Model

2011 ◽  
Vol 59 (23) ◽  
pp. 12453-12459 ◽  
Author(s):  
Laura Siracusa ◽  
Tea Kulisic-Bilusic ◽  
Olivera Politeo ◽  
Ingolf Krause ◽  
Branka Dejanovic ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Phenolic Composition ◽  
Before And After ◽  
Capparis Spinosa

scholarly journals Comparison of the Antioxidant Activity of Commercial Honeys, Before and After In-Vitro Digestion

2013 ◽  
Vol 63 (3) ◽  
pp. 167-171 ◽  
Author(s):  
A.M. O’Sullivan ◽  
Y.C. O’Callaghan ◽  
T.P. O’Connor ◽  
N.M. O’Brien
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Before And After

scholarly journals Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy

Antioxidants ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2025
Author(s):  
Anna Marina Grigoriou ◽  
Eftychia Pinakoulaki
Keyword(s):  
Antioxidant Activity ◽  
Ftir Spectroscopy ◽  
Structural Changes ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Food Ingredient ◽  
In Vitro Antioxidant Activity

Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.

scholarly journals Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 541
Author(s):  
Giulia Graziani ◽  
Anna Gaspari ◽  
Claudio Di Vaio ◽  
Aurora Cirillo ◽  
Carolina Liana Ronca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Beneficial Effects ◽  
Golden Delicious ◽  
In Vitro Bioaccessibility ◽  
Inflammatory Processes ◽  
Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

Increase of rutin antioxidant activity by generating Maillard reaction products with lysine

2016 ◽  
Vol 26 (11) ◽  
pp. 2680-2684 ◽  
Author(s):  
Ru Zhang ◽  
Bian-Ling Zhang ◽  
Ting He ◽  
Ting Yi ◽  
Ji-Ping Yang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products

Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system

2005 ◽  
Vol 93 (2) ◽  
pp. 189-196 ◽  
Author(s):  
Soottawat Benjakul ◽  
Wittayachai Lertittikul ◽  
Friedrich Bauer
Keyword(s):  
Antioxidant Activity ◽  
Plasma Protein ◽  
Maillard Reaction ◽  
Model System ◽  
Maillard Reaction Products ◽  
Reaction Products
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