scholarly journals Effect of Food Processing on Total Antioxidant Capacity

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 370-370
Author(s):  
Steven Stanley ◽  
Anthony Basile ◽  
Anaissa Ruiz Tejada ◽  
Ellinor Hjelm ◽  
Karen Sweazea
Keyword(s):  
Antioxidant Capacity ◽  
Food Processing ◽  
Total Antioxidant Capacity ◽  
The United States ◽  
Published Data ◽  
Processed Foods ◽  
Food Groups ◽  
Data Set ◽  
Food Items ◽  
Total Antioxidant

Abstract Objectives Ultra-processed foods (UPF) make up the majority of energy intake in the United States. Consumption of these foods is correlated with poor health outcomes related to chronic inflammation. The objective of this study is to examine the relationship between food processing and total antioxidant capacity (TAC). It was hypothesized that TAC will be highest in Minimally Processed (MIN), lower in Processed (PRO), and lowest in Ultra-processed foods (UPF). Methods TAC (mmol/100g) data were obtained for 3,139 foods from a published data set. Food items were coded to agreement by the research team into three groups of the NOVA classification (MIN, PRO, UPF) as well as MyPyramid food groups (with alcohol and beverage groups added). A Kruskal-Wallis and Mann-Whitney U Test were used to determine significance across and between groups, respectively, with an alpha of 0.05. Results The mean TAC of all three NOVA groups for all food items were significantly different (MIN: 11.66 ± 46.29; PRO: 0.85 ± 1.79; UPF: 0.80 ± 1.93; P < 0.001). While all MyPyramid groups had significant differences in mean TAC between food processing groups (P < 0.05 for all), Fruits, Alcohol, and Bean, Nuts, and Seeds supported the hypothesis. Whereas, mixed results were found for all other MyPyramid groups and did not support the hypothesis (i.e., mean TAC was not always lower in higher processed foods). Conclusions Generally, foods that were more processed were lower in TAC. However, this trend does not hold for all MyPyramid food groups which could be attributed to the varying food processing techniques (e.g., fortification and additives). The lower total antioxidant capacity, on average, of UPFs could be a mechanism through which consumption of these foods promotes inflammatory chronic disease. Funding Sources None.

scholarly journals Low Serum Melatonin Levels Prior to Liver Transplantation in Patients with Hepatocellular Carcinoma are Associated with Lower Survival after Liver Transplantation

2019 ◽  
Vol 20 (7) ◽  
pp. 1696
Author(s):  
Leonardo Lorente ◽  
Sergio Rodriguez ◽  
Pablo Sanz ◽  
Pedro Abreu-González ◽  
Agustín González-Rivero ◽  
...  
Keyword(s):  
Hepatocellular Carcinoma ◽  
Liver Transplantation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Serum Levels ◽  
High Serum ◽  
Published Data ◽  
Lower Serum ◽  
Total Antioxidant ◽  
One Year

Melatonin administration has been associated with different benefits in animals and patients suffering from liver diseases. However, there is no published data about circulating melatonin levels in patients with hepatocellular carcinoma (HCC) who underwent liver transplantation (LT). Thus, the objective of this observational and retrospective study was to determine whether patients with HCC with lower serum melatonin levels prior to LT have a higher risk of one-year mortality after LT. We measured serum levels of melatonin, malondialdehyde (to assess lipid peroxidation), and total antioxidant capacity (to assess antioxidant state) before LT. One-year surviving LT patients (n = 129) showed higher serum levels of melatonin (p = 0.001) and total antioxidant capacity (p = 0.001) and lower serum levels of malondialheyde (p = 0.01) than non-surviving LT patients (n = 16). Logistic regression analysis showed that high serum melatonin levels prior to LT were associated with lower one-year LT mortality (odds ratio = 0.525; 95% confidence interval (CI) = 0.331–0.834; p = 0.006). We found an association between serum levels of melatonin with serum levels of malondialheyde (rho = −0.22; p = 0.01) and total antioxidant capacity (rho = 0.21; p = 0.01). Thus, the novel findings of our study were the association between high serum melatonin levels prior to LT and survival at first year after LT and the association between serum levels of melatonin with malondialheyde and total antioxidant capacity.

scholarly journals Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour

2019 ◽  
Vol 3 (4) ◽  
pp. p122
Author(s):  
María Del Rosario Acquisgrana ◽  
Laura Cecilia Gómez Pamies ◽  
Elisa Inés Benítez
Keyword(s):  
Antioxidant Capacity ◽  
Hydrothermal Treatment ◽  
Food Processing ◽  
Total Antioxidant Capacity ◽  
Control Sample ◽  
The Other ◽  
Initial Value ◽  
Total Polyphenols ◽  
Total Antioxidant ◽  
Noticeable Reduction

Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmented sorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmented sorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.

Trans-resveratrol supplement lowers lipid peroxidation responses of exercise in male Wistar rats

2020 ◽  
pp. 1-6 ◽  
Author(s):  
Masoud Nasiri ◽  
Saja Ahmadizad ◽  
Mehdi Hedayati ◽  
Tayebe Zarekar ◽  
Mehdi Seydyousefi ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Wistar Rats ◽  
Enzymatic Antioxidants ◽  
Acute Response ◽  
Total Antioxidant ◽  
Male Wistar Rats ◽  
Exercise Induced ◽  
And Control

Abstract. Physical exercise increases free radicals production; antioxidant supplementation may improve the muscle fiber’s ability to scavenge ROS and protect muscles against exercise-induced oxidative damage. This study was designed to examine the effects of all-trans resveratrol supplementation as an antioxidant to mediate anti-oxidation and lipid per-oxidation responses to exercise in male Wistar rats. Sixty-four male Wistar rats were randomly divided into four equal number (n = 16) including training + supplement (TS), training (T), supplement (S) and control (C) group. The rats in TS and S groups received a dose of 10 mg/kg resveratrol per day via gavage. The training groups ran on a rodent treadmill 5 times per week at the speed of 10 m/min for 10 min; the speed gradually increased to 30 m/min for 60 minutes at the end of 12th week. The acute phase of exercise protocol included a speed of 25 m/min set to an inclination of 10° to the exhaustion point. Superoxide dismutase (SOD), glutathione peroxidase (GPx), catalase (CAT) activity, non-enzymatic antioxidants bilirubin, uric acid, lipid peroxidation levels (MDA) and the total antioxidant capacity (TAC) were measured after the exercise termination. The data were analyzed by using one-way ANOVA. The result showed that endurance training caused a significant increase in MDA level [4.5 ± 0.75 (C group) vs. 5.9 ± 0.41 nmol/l (T group)] whereas it decreased the total antioxidant capacity [8.5 ± 1.35 (C group) vs. 7.1 ± 0.55 mmol/l (T group)] (p = 0.001). In addition, GPx and CAT decreased but not significantly (p > 0.05). The training and t-resveratrol supplementation had no significant effect on the acute response of all variables except MDA [4.3 ± 1.4 (C group) vs. 4.0 ± 0.90 nmol/l (TS group)] (p = 0.001) and TAC [8.5 ± 0.90 (C group) vs. 6.6 ± 0.80 mmol/l (TS group)] (p = 0.004). It was concluded that resveratrol supplementation may prevent exercise-induced oxidative stress by preventing lipid peroxidation.

Summer Day/Night Gender Differences in Serum Total Antioxidant Capacity as a Methodological Pitfall in Human Antioxidant Research

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Armando L. Morera-Fumero ◽  
Pedro Abreu-Gonzalez ◽  
Lourdes Fernandez- Lopez ◽  
Estefanía Díaz-Mesa ◽  
Maria del Rosario Cejas-Mendez
Keyword(s):  
Gender Differences ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Total Antioxidant

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

Evaluation of Salivary Antioxidants and Oxidative Stress Markers in Male Smokers

2019 ◽  
Vol 22 (7) ◽  
pp. 496-501
Author(s):  
Fatemeh Ahmadi-Motamayel ◽  
Parisa Falsafi ◽  
Hamidreza Abolsamadi ◽  
Mohammad T. Goodarzi ◽  
Jalal Poorolajal
Keyword(s):  
Oxidative Stress ◽  
Uric Acid ◽  
Free Radicals ◽  
Antioxidant Capacity ◽  
Cigarette Smoke ◽  
Total Antioxidant Capacity ◽  
The Body ◽  
Total Antioxidant ◽  
The Mean ◽  
And Oxidative Stress

Background: Cigarette smoke free radicals can cause cellular damage and different diseases. All the body fluids have antioxidants which protect against free radicals. Objective: The aim of this study was to evaluate salivary total antioxidant capacity and peroxidase, uric acid and malondialdehyde levels in smokers and a nonsmoking control group. Methods: Unstimulated saliva was collected from 510 males. A total of 259 subjects were current smokers and 251 were non-smokers. The levels of salivary total antioxidant capacity, uric acid, peroxidase and malondialdehyde were measured using standard procedures. Data were analyzed with t test and ANOVA. Results: The smokers were younger and dental hygiene index was higher than healthy nonsmoking controls. The mean total antioxidant capacity in smokers and nonsmokers was 0.13±0.07 and 0.21±011, respectively (P=0.001). Smokers had significantly lower peroxidase and uric acid levels than healthy controls. In addition, the mean malondialdehyde levels in the smokers and nonsmokers were 4.55 ±2.61 and 2.79 ±2.21, respectively (P=0.001). Conclusion: Cigarette smoke produces free radical and oxidative stress, causing many side effects. Salivary antioxidant levels decreased and malondialdehyde levels increased in smokers, indicating the high oxidative stress among smokers compared to nonsmokers. Cigarette smoke had deleterious effects on main salivary antioxidants levels.

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