scholarly journals Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties

2012 ◽  
Vol 132 (4) ◽  
pp. 1930-1935 ◽  
Author(s):  
Amélia P. Rauter ◽  
Catarina Dias ◽  
Alice Martins ◽  
Isabel Branco ◽  
Nuno R. Neng ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Binding Properties ◽  
Phenolic Profile ◽  
Food Ingredients

scholarly journals Rationale for the use of buckwheat husk for the production of functional food colors

2020 ◽  
Vol 10 (4) ◽  
pp. 22-28
Author(s):  
M.N. Shkolnikova ◽  
◽  
E.A. Kadritskaya ◽  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Copper Ions ◽  
Ash Content ◽  
Water Soluble ◽  
Food Ingredients ◽  
High Fiber ◽  
Buckwheat Husk ◽  
Coloring Agents ◽  
Pectin Substances

The aim of the work was to substantiate the use of buckwheat husk for obtaining a functional food colorant melanin. The objects of the study were samples of buckwheat husk Fagopýrum esculéntum and isolated water-soluble melanin. The isolation of melanin was carried out by extraction of buckwheat husk with 4% NaOH at a hydraulic modulus of 1:20. The sorption capacity of the melanin extract was determined by its interaction with copper salt solutions in an alkaline medium. It has been established that a distinctive feature of buckwheat hulls is its low ash content, a rather high fiber content – 24.7–26.5%, and a sufficient content of pectin substances – 7.2–7.7% and melanin – 15.7–16.2%. The husk can be used for further processing in order to obtain the food coloring melanin. The experiment proved the ability of a melanin sample to bind copper ions: one gram of a 0.5% solution of buckwheat husk melanin extract bounded 966.6 mg/ml copper, and the antioxidant activity of one gram of melanin extract corresponds to the antioxidant activity of 0.056 g of rutin. Thus, water-soluble samples of melanin isolated from buckwheat hulls can be used as food coloring agents, as well as antioxidants and biosorbents, which makes it possible to recommend them as functional food ingredients in food.

scholarly journals ESSENTIAL OIL AND EXTRACTS FROM THYMUS PRAECOX OPIZ SSP. POLYTRICHUS AS NATURAL ANTIOXIDANTS

2016 ◽  
Vol 1 (13) ◽  
Author(s):  
Nada V. Petrović ◽  
Slobodan S. Petrović ◽  
Dubravka Jovičić ◽  
Marina Francišković
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Functional Food ◽  
Nutritional Supplements ◽  
Natural Antioxidants ◽  
Antioxidant Potential ◽  
Synthetic Antioxidants ◽  
Food Ingredients ◽  
Medicinal Value

Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma offoods. Early cultures also recognized the value of using spices and herbs in preserving foods and fortheir medicinal value. In the present study the essential oil of wild growing Thymus praecox Opiz ssp.polytrichus was isolated by hydrodistillationprocess. Extracts of T. praecox ssp.polytrichuswereprepared by using solvents of varying polarity. Antioxidant potential and ability of essential oil andextractsto neutralize DPPH radicals was investigated. The essential oil showed significantlyhigher antioxidant activity compared with synthetic antioxidants BHA and BHT. This workprovides the basis for the present rapidly increasing interest for the use of natural antioxidants as foodantioxidants, functional food ingredients and/or as nutritional supplements.

scholarly journals Optimization of Alkali Extraction and Properties of Polysaccharides from Ziziphus jujuba cv. Residue

Molecules ◽  
2019 ◽  
Vol 24 (12) ◽  
pp. 2221 ◽  
Author(s):  
Zongxing He ◽  
Yulian Zhu ◽  
Xingyu Bao ◽  
Liuxin Zhang ◽  
Nan Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Extraction Method ◽  
Yellow River ◽  
Radical Scavenging ◽  
Scanning Calorimetry ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Good Thermal Stability ◽  
Ziziphus Jujuba

Ziziphus jujuba cv. Muzao is a plant widely cultivated in the Yellow River Basin of China. It has nutritional and healthcare functions, in which polysaccharides are the main components of its bio-functions. In order to make effective use of Ziziphus jujuba cv. Muzao residue resources and explore new functional food ingredients, the polysaccharide (ZJRP) from Ziziphus jujuba cv. Muzao residues were extracted by sodium hydroxide, and the optimal extraction conditions of ZJRP were obtained by the response surface method. The basic composition and antioxidant effects of ZJRP were determined. The results showed that ZJRP has significant antioxidant activity, mainly reflected in the high DPPH radical scavenging rate, which may be related to their high content of galacturonic acid and the extraction method. In addition, the rheological and thermal properties of ZJRP were respectively determined by a rheometer and differential scanning calorimetry (DSC), indicating that they have shear thinning properties and good thermal stability. Results showed that the alkaline extraction method can be used as a potential technique for extracting ZJRP with high antioxidant activity, and ZJRP can be further explored as a functional food ingredient.

Phenolic profile and antioxidant activity of buckwheat (Fagopyrum esculentum) herb and root extracts

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
D Orcic ◽  
E Svirčev ◽  
N Mimica-Dukic ◽  
I Beara ◽  
K Balog ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fagopyrum Esculentum ◽  
Phenolic Profile ◽  
Root Extracts

The influence of chitin derivatives on the antioxidant activity and phenolic profile in Echinacea purpurea

2008 ◽  
Vol 21 (2) ◽  
pp. 309-311
Author(s):  
Maria Burdova ◽  
Jozef Hudec ◽  
Ivan Turianica ◽  
Radka Kochanova ◽  
Larysa Rostoka
Keyword(s):  
Antioxidant Activity ◽  
Echinacea Purpurea ◽  
Phenolic Profile ◽  
Chitin Derivatives

Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients

2013 ◽  
Vol 9 (4) ◽  
pp. 283-297 ◽  
Author(s):  
Deborah Pacetti ◽  
Massimo Mozzon ◽  
Paolo Lucci ◽  
Natale Frega
Keyword(s):  
Fatty Acids ◽  
Health Effects ◽  
Functional Food ◽  
Food Ingredients

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation

2021 ◽  
Author(s):  
Miluska Cisneros-Yupanqui ◽  
Vesela I. Chalova ◽  
Hristo R. Kalaydzhiev ◽  
Dasha Mihaylova ◽  
Albert I. Krastanov ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protocatechuic Acid ◽  
Activity Index ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Protein Isolation ◽  
Phenolic Profile ◽  
Oilseed Crops ◽  
Sunflower Protein ◽  
Main Representative

AbstractSince rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals have been previously valorised; however, the use of the EWS is unexplored. The present study is aimed at the characterisation of their phenolic profile, and antioxidant capacity for preventing lipid oxidation in rapeseed, sunflower, and soybean oil, which has been used as a reference oil. The sunflower EWS exhibited more total phenolic compounds (TPC) and antioxidant activity (119.39 ± 1.13 mg GA/g and 193.97 ± 9.77 mg TE/g, respectively) than the rapeseed one (103.44 ± 5.94 mg GA/g and 89.51 ± 3.17 mg TE/g). The phenolic identification showed hydroxybenzoic and protocatechuic acid in the rapeseed EWS, and pyrogallol and caffeic acid in the sunflower EWS, as the main representative phenols. Both EWS at 15% increased significantly (p < 0.05) the oxidative stability of the oils in the Rancimat equipment with values of antioxidant activity index (AAI) from 1.01 to 1.20, depending on the type of oil employed. In conclusion, the rapeseed and sunflower EWS showed great potential, and they could be used as a source of natural antioxidants within the food industry, replacing the synthetic ones, and promoting the circular economy since they are agro-food wastes.

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