Influence of Pre- and Postharvest Factors on β-Carotene Content, Its in Vitro Bioaccessibility, and Antioxidant Capacity in Melons

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

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In Vitro Bioaccessibility of β-Carotene from Heat-Processed Orange-Fleshed Sweet Potato

Journal of Agricultural and Food Chemistry ◽

10.1021/jf901692r ◽

2009 ◽

Vol 57 (20) ◽

pp. 9693-9698 ◽

Cited By ~ 40

Author(s):

Anton Bengtsson ◽

Marie Larsson Alminger ◽

Ulf Svanberg

Keyword(s):

Sweet Potato ◽

In Vitro Bioaccessibility ◽

Orange Fleshed Sweet Potato ◽

Β Carotene

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Stability of Carotene and Phenols of Sea Buckthorn (Hippophae rhamnoides L.) Juice with Pomace during Storage

Periodica Polytechnica Chemical Engineering ◽

10.3311/ppch.15641 ◽

2020 ◽

Author(s):

Chagnaadorj Rentsendavaa ◽

Dóra Székély ◽

Diána Furulyás ◽

György Végvári ◽

Faraja Gonelimali ◽

...

Keyword(s):

Antioxidant Capacity ◽

Sea Buckthorn ◽

Biologically Active ◽

Hippophae Rhamnoides ◽

Food Ingredient ◽

Carotene Content ◽

Total Period ◽

Hippophaë Rhamnoides ◽

Hippophae Rhamnoïdes L ◽

Β Carotene

Sea Buckthorn (SB) juice is rich in biologically active compounds. It has considerable health benefits; thus, it can serve as functional food ingredient. The aim of this study was to determine and compare the total content of polyphenols, antioxidant capacity (FRAP), soluble solid content, pH value, β-carotene content and colour parameters (L*, a*, b*) in berry juice of cultivar 'Leikora' Sea Buckthorn (SB) (Hippophae rhamnoides L.). The treatment was made as control sample of Sea Buckthorn juice (C), and Sea Buckthorn juice with 0.5 % (P0.5); 1 % (P1); 2 % (P2) dried pomace of Sea Buckthorn. The samples were stored at room temperature for physicochemical analysis at interval of 2 months for a total period of 14 months.According to our results, the β-carotene (C to P2 was 3.71, 4.82, 5.49 and 6.52 mg 100mL−1) as well as the antioxidant capacity of the samples increased with the growth of the pomace content. During storage, degradation occurred in the polyphenol content and antioxidant capacity, but the β-carotene content increased. The increase of the β-carotene content was 94.6 % (C) and 32.7 % (P0.5). The smaller reduction in antioxidant compounds was the higher the sample of pomace content is. The FRAP and total polyphenol values measured during storage confirm that the pomace has antioxidant effect. There is a close correlation between the two parameters, including a positive correlation (r = 0.8614), which indicates that a significant part of the antioxidant capacity of buckthorn is due to the presence of different polyphenols.

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Bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) en México, mediante un sistema gastrointestinal in vitro//Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system

Biotecnia ◽

10.18633/biotecnia.v22i1.1159 ◽

2019 ◽

Vol 22 (1) ◽

pp. 117-125

Author(s):

Liliana Maribel Pérez-Perez ◽

Carmen Lizette Del Toro Sánchez ◽

Esteban Sánchez Chavez ◽

Ricardo Iván González Vega ◽

Aline Reyes Díaz ◽

...

Keyword(s):

Phenolic Compounds ◽

Phaseolus Vulgaris ◽

Antioxidant Capacity ◽

Phenolic Content ◽

The Body ◽

Gastrointestinal System ◽

Antioxidant Compounds ◽

Phaseolus Vulgaris L ◽

In Vitro Bioaccessibility

El frijol tiene alto contenido fenólico y actividad antioxidante, por ello es importante conocer cuánto se libera de estos compuestos de la matriz alimentaria y es aprovechado en el organismo. Por lo tanto, el objetivo de este trabajo fue determinar la bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) mediante un sistema gastrointestinal in vitro. Se realizó la cuantificación de compuestos fenólicos, flavonoides y capacidad antioxidante (DPPH, ABTS y FRAP) de 6 cultivares: Negro, Flor de Mayo, Patol, Pinto Saltillo, Teapa y Peruano, antes y después del cocimiento. Adicionalmente, se evaluó la digestión gastrointetinal in vitro en frijol cocido. Los resultados obtenidos de las variedades de frijol Teapa y Peruano, presentaron mayor rendimiento de extracto crudo, y un incremento del contenido fenólico. El frijol cocido, mostró un incremento en el contenido de flavonoides en las variedades Teapa, Peruano y Pinto Saltillo, así como mayor capacidad antioxidante, en las variedades Negro, Flor de mayo, Teapa y Peruano. La concentración inhibitoria media (IC50) la alcanzaron Teapa, Pinto Saltillo y Flor de Mayo (106.45, 154.72 y 127.16 μg/mL respectivamente). La digestión gastrointestinal in vitro dio como resultado mayor bioaccesibilidad para compuestos fenólicos, resaltando las variedades Teapa, Pinto Saltillo y Flor de mayo.ABSTRACTBeans have high phenolic content and antioxidant activity, so it is important to know how much of these compounds is released from the food matrix and is used in the body. Therefore, the objective of this work was to determine the antioxidant compounds bioavailability on different bean varieties (Phaseolus vulgaris L.) through an in vitro gastrointestinal system. Quantification of phenolic compounds, flavonoids and antioxidant capacity (DPPH, ABTS and FRAP) of 6 cultivars (Black, Flor de Mayo, Patol, Pinto Saltillo, Teapa and Peruvian) was carried out, before and after cooking. Additionally, in vitro gastrointetinal digestion in cooked beans was evaluated. The results obtained from the Teapa and Peruvian bean varieties showed a higher yield of crude extract and an increase in phenolic content. Cooked beans showed an increase in flavonoid content in the Teapa, Peruvian and Pinto Saltillo varieties, as well as greater antioxidant capacity, in the Negro, Flor de Mayo, Teapa and Peruvian varieties. The mean inhibitory concentration (IC50) was reached by Teapa, Pinto Saltillo and Flor de Mayo (106.45, 154.72 and 127.16 μg/mL respectively). The gastrointestinal digestion in vitro resulted in greater bioavailability for phenolic compounds, highlighting the Teapa, Pinto Saltillo and Flor de Mayo varieties.

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Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy

Plant Foods for Human Nutrition ◽

10.1007/s11130-020-00855-7 ◽

2020 ◽

Vol 75 (4) ◽

pp. 608-613 ◽

Cited By ~ 1

Author(s):

Quinatzin Yadira Zafra-Rojas ◽

Blanca Edelia González-Martínez ◽

Nelly del Socorro Cruz-Cansino ◽

Manuel López-Cabanillas ◽

Ángela Suárez-Jacobo ◽

...

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Rubus Fruticosus ◽

In Vitro Bioaccessibility

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Matching in Vitro Bioaccessibility of Polyphenols and Antioxidant Capacity of Soluble Coffee by Boosted Regression Trees

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.5b04406 ◽

2015 ◽

Vol 63 (43) ◽

pp. 9572-9582 ◽

Cited By ~ 18

Author(s):

Natalia S. Podio ◽

Rebeca López-Froilán ◽

Esther Ramirez-Moreno ◽

Lidwina Bertrand ◽

María V. Baroni ◽

...

Keyword(s):

Antioxidant Capacity ◽

Regression Trees ◽

Boosted Regression Trees ◽

In Vitro Bioaccessibility ◽

Soluble Coffee

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Total antioxidant capacity, total phenolic content and mineral elements in the fruit peel of Myrciaria cauliflora

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/s1981-67232013005000036 ◽

2013 ◽

Vol 16 (4) ◽

pp. 301-309 ◽

Cited By ~ 9

Author(s):

Clináscia Rodrigues Rocha Araújo ◽

Thiago de Mello Silva ◽

Monica Lopes ◽

Paula Villela ◽

Antônio Flávio de Carvalho Alcântara ◽

...

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Mineral Elements ◽

Easy Access ◽

Total Phenolic ◽

Fruit Peel ◽

Antioxidant Power ◽

Β Carotene

The in vitro antioxidant capacity, total phenolic content and mineral elements of the fruit peel of Myrciaria cauliflora were investigated. The antioxidant capacity was analyzed by the diphenylpicrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and β-carotene methods. The assays based on the DPPH (EC50 = 3.18 g sample/g DPPH), ABTS•+ (1017 μmol Trolox/g sample), FRAP (1676 µM Fe2SO4/g sample) and β-carotene/linoleic acid (70% of oxidation inhibition) methods indicated a high antioxidant capacity of the fruit peel extract of the plant. The Folin-Denis method was more efficient in determining the total phenolic compound contents in the different solvents than the Folin-Ciocalteu one. Extractions made with 4:1 methanol-water, 4:1 ethanol-water, 3:2 ethanol-water and 3:2 acetone-water solutions using the Folin-Denis method exhibited high contents of phenolic compounds (18.95, 14.06, 12.93 and 11.99 mg GAE/g, respectively). Potassium was the major element found in the fruit peel, followed by phosphorus, calcium, magnesium and iron, in that order. As a result, the fruit peel of M. cauliflora can be considered as an important source of natural antioxidants and essential elements of easy access for the population and for application in the food industry.

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