Bioactive compounds and antioxidant capacity of selected bryophytes: Relatively neglected plants

In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.

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Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

LWT ◽

10.1016/j.lwt.2021.111629 ◽

2021 ◽

pp. 111629

Author(s):

Fernando Ramos-Escudero ◽

Sandra Casimiro-Gonzales ◽

África Fernández-Prior ◽

Keidy Cancino Chávez ◽

José Gómez-Mendoza ◽

...

Keyword(s):

Fatty Acids ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Total Antioxidant Capacity ◽

Theobroma Cacao ◽

Cocoa Beans ◽

Total Antioxidant ◽

Theobroma Cacao L

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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 ◽

10.3390/foods10030554 ◽

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.

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Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

Foods ◽

10.3390/foods10061198 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1198

Author(s):

Elías Arilla ◽

Purificación García-Segovia ◽

Javier Martínez-Monzó ◽

Pilar Codoñer-Franch ◽

Marta Igual

Keyword(s):

Vitamin C ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Orange Juice ◽

Control Sample ◽

Water Soluble ◽

In Vitro Digestibility ◽

Total Phenols ◽

Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.

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Evaluation of the antioxidant capacity of bioactive compounds and determination of proline in honeys from Pará

Journal of Food Science and Technology ◽

10.1007/s13197-020-04701-1 ◽

2020 ◽

Author(s):

Iuri Ferreira da Costa ◽

Maricely Janette Uría Toro

Keyword(s):

Antioxidant Capacity ◽

Bioactive Compounds

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Optimisation of microwave-assisted extraction from Phyllanthus amarus for phenolic compounds-enriched extracts and antioxidant capacity

Chemical Papers ◽

10.1515/chempap-2016-0009 ◽

2016 ◽

Vol 70 (6) ◽

Cited By ~ 10

Author(s):

Van T. Nguyen ◽

Michael C. Bowyer ◽

Ian A. van Altena ◽

Christopher J. Scarlett

Keyword(s):

Phenolic Compounds ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Pharmacological Activity ◽

Extraction Efficiency ◽

Phyllanthus Amarus ◽

Microwave Assisted Extraction ◽

Microwave Assisted ◽

Assisted Extraction ◽

Extraction Parameters

Abstractis known as a healing herb which has traditionally been used in the treatment of various diseases such as hepatitis, diabetes and cancer. The extraction parameters have great effects on the extraction efficiency of bioactive compounds and pharmacological activity of the extracts. This study sought to optimise the microwave-assisted extraction parameters for phenolic compounds-enriched extracts and antioxidant capacity from

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Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽

10.3390/molecules26061802 ◽

2021 ◽

Vol 26 (6) ◽

pp. 1802

Author(s):

Bartosz Kruszewski ◽

Katarzyna Zawada ◽

Piotr Karpiński

Keyword(s):

High Pressure ◽

Vitamin C ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Titratable Acidity ◽

Physicochemical Characteristics ◽

Food Preservation ◽

Inlet Temperature ◽

High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

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