Phenolic Profile and in Vitro Antioxidant Capacity of Insoluble Dietary Fiber Powders from Citrus (Citrus junos Sieb. ex Tanaka) Pomace as Affected by Ultrafine Grinding

2014 ◽  
Vol 62 (29) ◽  
pp. 7166-7173 ◽  
Author(s):  
Bingbing Tao ◽  
Fayin Ye ◽  
Hang Li ◽  
Qiang Hu ◽  
Shan Xue ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Phenolic Profile ◽  
Insoluble Dietary Fiber ◽  
Ultrafine Grinding ◽  
Citrus Junos

scholarly journals The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 86
Author(s):  
Joncer Naibaho ◽  
Małgorzata Korzeniowska ◽  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Baoru Yang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Food ◽  
Fiber Content ◽  
Food Ingredient ◽  
Insoluble Dietary Fiber ◽  
Spent Grain ◽  
In Vitro Assessment ◽  
Pass Through

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber

scholarly journals In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 554
Author(s):  
Marta C. Coelho ◽  
Tânia B. Ribeiro ◽  
Carla Oliveira ◽  
Patricia Batista ◽  
Pedro Castro ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Solid Fraction ◽  
Ohmic Heating ◽  
Coumaric Acid ◽  
Insoluble Dietary Fiber ◽  
The Impact

In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.

scholarly journals Phenolic profile, in vitro antimicrobial activity and antioxidant capacity of Vaccinium meridionale Swartz pomace

Heliyon ◽  
2020 ◽  
Vol 6 (5) ◽  
pp. e03845 ◽  
Author(s):  
G. Astrid Garzón ◽  
Carlos Y. Soto ◽  
Marcela López-R ◽  
Kenneth M. Riedl ◽  
Cindi R. Browmiller ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Capacity ◽  
Phenolic Profile ◽  
In Vitro Antimicrobial Activity

scholarly journals Insoluble dietary fiber from soy hulls regulates the gut microbiota in vitro and increases the abundance of bifidobacteriales and lactobacillales

2019 ◽  
Vol 57 (1) ◽  
pp. 152-162 ◽  
Author(s):  
Lina Yang ◽  
Yafan Zhao ◽  
Jinghang Huang ◽  
Hongyun Zhang ◽  
Qian Lin ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Soy Hulls

scholarly journals Chemical Composition, Nutritional Value, and Biological Evaluation of Tunisian Okra Pods (Abelmoschus esculentus L. Moench)

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4739 ◽  
Author(s):  
Mariem Haj Romdhane ◽  
Hassiba Chahdoura ◽  
Lillian Barros ◽  
Maria Inês Dias ◽  
Rúbia Carvalho Gomes Corrêa ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Dietary Fiber ◽  
High Performance ◽  
Biological Activities ◽  
Biological Evaluation ◽  
Abelmoschus Esculentus ◽  
Volatile Components ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber

The aim of this work was to perform an unprecedented in-depth study on the bioactive phytochemicals of Abelmoschus esculentus L. Moench Tunisian landrace (Marsaouia). For this purpose, its nutritional, aroma volatile, and phenolic profiles were characterized, and sundry biological activities were assessed in vitro. The approximate composition revealed that total dietary fiber as the most abundant macronutrient, mainly insoluble dietary fiber, followed by total carbohydrates and proteins. In addition, okra pods were rich in K, Ca, Mg, organic acids, tocopherols, and chlorophylls. Gas Chromatography-Electron Impact Mass Spectrometry (GC-EIMS) analysis showed that oxygenated monoterpenes, sesquiterpene hydrocarbons, and phenylpropanoids were the predominant essential volatile components in A. esculentus pods. A total of eight flavonols were detected by High-Performance Liquid Chromatography coupled to a DAD detector and mass spectrometry by electrospray ionization (HPLC-DAD-MS/ESI); with quercetin-3-O-glucoside being the majority phenolic component, followed by quercetin-O-pentosyl-hexoside and quercetin-dihexoside. This pioneering study, evidences that Tunisian okra display promising antioxidant and cytotoxic actions, in addition to relevant inhibitory effects against α-amylase and α-glucosidase enzymes, and interesting analgesic activity.

In vitro fermentation of xylooligosaccharides from wheat bran insoluble dietary fiber by Bifidobacteria

2010 ◽  
Vol 82 (2) ◽  
pp. 419-423 ◽  
Author(s):  
Jing Wang ◽  
Baoguo Sun ◽  
Yanping Cao ◽  
Chengtao Wang
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
In Vitro Fermentation ◽  
Insoluble Dietary Fiber
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