Antioxidant Activity of Polyphenolic Rich M oringa oleifera  Lam. Extracts in Food Systems

2015 ◽  
Vol 39 (6) ◽  
pp. 733-741 ◽  
Author(s):  
Keerti Bholah ◽  
Deena Ramful-Baboolall ◽  
Vidushi S. Neergheen-Bhujun
Keyword(s):  
Antioxidant Activity ◽  
Food Systems

Antioxidant Activity Increase in Heating Oilseed Protein Ingredients with Glucose1

1982 ◽  
Vol 45 (5) ◽  
pp. 452-454 ◽  
Author(s):  
KI SOON RHEE ◽  
KHEE CHOON RHEE
Keyword(s):  
Antioxidant Activity ◽  
Food Systems ◽  
Heating Time ◽  
Reducing Sugar ◽  
Model Systems ◽  
Oilseed Protein ◽  
Activity Increase ◽  
Rate Of Increase ◽  
Nonenzymatic Browning ◽  
Ethanolic Extracts

Protein ingredients prepared from glandless cottonseed, peanut and soybean show varying degrees of antioxidative effectiveness in model systems and in food systems. This paper presents data showing that nonenzymatic browning between oilseed protein ingredients and a reducing sugar can enhance the antioxidant value of oilseed ingredients. Defatted flours and protein isolates of the oilseeds were mixed with glucose in a ratio of 1:1 by weight and heated at 100 C for 2 and 6 h. Antioxidant activity of ethanolic extracts of the mixtures was determined against autoxidation of safflower oil. Antioxidant activity of the mixtures increased with heating time, as did the extent of nonenzymatic browning. The rate of increase in antioxidant activity was greater for mixtures having lower endogenous (0 h) antioxidant activity.

scholarly journals Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 20 ◽  
Author(s):  
Vlasios Goulas ◽  
Eva Georgiou
Keyword(s):  
Antioxidant Activity ◽  
Food Systems ◽  
Water Extract ◽  
Storage Period ◽  
Inhibitory Effect ◽  
Antioxidant Potential ◽  
Water Emulsion ◽  
Acetone Water ◽  
Model Food ◽  
Oil In Water Emulsion

The goal of this study was to explore the potential of carob extracts to act as lipid inhibitors in model food systems. First, the extraction efficacy of fourteen solvents on the phenolic and flavonoid contents as well as on the antioxidant activity was assessed. Results showed that the phenolic composition and antioxidant activity of the extracts were strongly affected by solvents. Subsequently, the antioxidant potential of the most promising extracts (water, methanol, acidic acetone, and acetone–water) against four model food systems were evaluated. The acidic acetone extract had the highest antioxidant activity (70.3 ± 5.3%) in the β-carotene-linoleic acid system, followed by the acetone–water extract (62.1 ± 4.9%). Both extracts significantly prevented the lipid oxidation in sunflower oil and cooked comminuted pork; the inhibition activity at the end of storage period was 36.7–50.5% and 17.4–24.8%, respectively. A reduction of 49.5–54.8% in the formation of dienes in the oil-in-water emulsion was also found. The inhibitory effect of methanolic and aqueous extracts was significantly lower. Qualitative and quantitative variations in extracts are responsible for this antioxidant behavior in food systems. Gallic acid, myrecetin, rutin, and catechin are the main components of the extracts while myricetin and quercetin play an essential role in the antioxidant activity, according to the biochromatograms.

Antioxidant activity of Kelussia odoratissima Mozaff. in model and food systems

2007 ◽  
Vol 105 (1) ◽  
pp. 57-64 ◽  
Author(s):  
F AHMADI ◽  
M KADIVAR ◽  
M SHAHEDI
Keyword(s):  
Antioxidant Activity ◽  
Food Systems

Antioxidants, nutritional, antinutrients and functional characteristics of black turtle bean (Phaseolus vulgaris): synergistic and antagonistic interrelationship of epigeal germination periods

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Judith Uchenna Chima ◽  
Temitope Omolayo Fasuan
Keyword(s):  
Antioxidant Activity ◽  
Phaseolus Vulgaris ◽  
Functional Properties ◽  
Food Systems ◽  
Mineral Content ◽  
Water Solubility ◽  
Antioxidant Properties ◽  
Absorption Capacity ◽  
Content Type ◽  
Long Time

Purpose Black turtle bean has nutritional potentials in the human diet and could provide a significant amount of food in developing countries. Low consumption of black beans has been attributed partly to the hard-to-cook phenomenon which requires a long time of cooking. Germination improves nutritional, functional, bioactive compounds, reduces anti-nutrients and cooking time. Germinated black turtle bean can contribute to efforts geared towards the production of functional foods and the fight against protein malnutrition. This study aims to investigate the changes in the nutritional, antioxidants and functional properties of black turtle bean due to different epigeal germination times to increase its utilization in food systems. Design/methodology/approach Black turtle bean seeds (Phaseolus vulgaris) were cleaned, winnowed, washed, soaked for 16 h, drained and subjected to epigeal germinated at ambient temperature for 0, 24, 48, 72 and 96 h, respectively. The germinated seeds were dried, dehulled, milled and sieved. Proximate, antioxidant properties and activity, anti-nutrients, mineral (calcium, phosphorus, iron, sodium, manganese, copper, potassium, zinc and magnesium) and functional properties (water absorption capacity, oil absorption, bulk density, swelling index, water solubility index and gelling concentration) of the germinated black turtle bean (GTB) flour (0GTB, 24GTB, 48GTB, 72GTB and 96GTB) were determined using standard procedures. Findings The ash, protein, fat and fibre contents of the black turtle bean were significantly increased through germination. Germination resulted in changes in the antioxidant activity of the black turtle bean samples. The mineral content of the black bean samples was improved significantly by germination and as well altered the functional properties (p < 0.01). Oxalate and phytate were significantly reduced with increased germination time (p < 0.01). In total, 96 h germination (96GTB) had better antioxidant activity, mineral and proximate composition with lower anti-nutrients. Originality/value Germination for 96 h proved to be the optimum time for improved mineral content, increased protein, ash, fibre, antioxidant activity and property with reduced antinutrients. Germination represents an attractive, inexpensive means of improving the nutritional profile and enhancing the bio-functionality of the black turtle bean. The epigeal germinated turtle bean could find applied as a functional ingredient in food formulation.

Extraction of bioactive proteins from seeds (corn, sorghum, and sunflower) and sunflower byproduct: enzymatic hydrolysis and antioxidant properties

2020 ◽  
Vol 16 ◽  
Author(s):  
Danielle Maria Fernandes do Prado ◽  
Adrielle Borges de Almeida ◽  
Josemar Gonçalves Oliveira Filho ◽  
Cassia Cristina Fernandes Alves ◽  
Mariana Buranelo Egea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Food Systems ◽  
Protein Extraction ◽  
Proteolytic Enzymes ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Extraction Methods ◽  
Degree Of Hydrolysis ◽  
High Antioxidant Activity

Background: Food proteins have benefits for human health, which justifies their production and use. In this context, we highlight the use of seeds and byproduct that would be otherwise discarded to produce protein extracts and hydrolyzed proteins generating opportunities to reduce environmental impacts Objective: This work aimed to use different extraction methods to obtain protein extracts from seeds (corn, sorghum, sunflower) and sunflower byproduct to determine their antioxidant activity, and apply different proteolytic enzymes in the hydrolysis of sunflower byproduct Method: The seeds of corn, sorghum, and sunflower, and sunflower byproduct were ground to produce flour and the protein extracts were prepared using five different methods. The bioactivity of fractions was analyzed by different methods (ABTS, DPPH, and FRAP) to evaluate antioxidant activity Results: The most effective methods, which resulted in higher protein extraction and antioxidant activity, were those in which NH4HCO3 (5 mM, pH 8.0) and H2O/C2H6O (2:3) were used in the extraction. The highest protein contents were 797.9, 303.8, and 11296.5 μg/g, and the highest antioxidant activity was 34417.5, 9732.6, and 47473.1 μg TE/g from Soxhlet and Bligh and Dyer defatted extractions for sunflower seed, and sunflower byproduct, respectively. Regarding enzymatic hydrolysis, sunflower byproduct was the substrate that presented the highest degree of hydrolysis (11.06%) when Neutrase® enzyme was used. Enzymatic hydrolysis increased antioxidant activity in the hydrolyzed proteins, approximately 20.0% using Neutrase® and 22.3% using Flavourzyme® treatments. Conclusion: The protein extracts and the hydrolyzed proteins exhibited high antioxidant activity, demonstrating great potential for use as natural antioxidants in food systems

scholarly journals Nutritional Chemical Analysis of Taro (Colocasia esculenta Schott) Accessions from the State of Tabasco, Mexico

2021 ◽  
Author(s):  
Xariss Myriam Sánchez Chino ◽  
Luis Jorge Corzo Ríos ◽  
Cristian Jiménez Martínez ◽  
Elizabeth Argüello García ◽  
JORGE MARTINEZ HERRERA
Keyword(s):  
Antioxidant Activity ◽  
Food Systems ◽  
Food Industry ◽  
Starch Content ◽  
The State ◽  
Total Phenols ◽  
Nutritional Properties ◽  
Sodium Phytate ◽  
Tukey Test ◽  
Nutritional Compounds

Objective: To determine the main nutritional properties and content of bioactive compounds of five varieties of taro, grown in the municipalities of Huimanguillo and Cunduacán, Tabasco. Methodology: The Campechana, Chiapaneca, Tabasqueña, Dulce (P1 and P2) varieties were evaluated to determine their proximal chemical composition, non-nutritional compounds, and antioxidant activity. An analysis of variance and the Tukey test were applied to the data obtained. Results: These varieties had a protein, lipid, ash, and moisture content of 1.13-3.95, 0.64-2.94, 1.58-7.32, and 2.28-5.34 %, respectively. In all cases, the starch content stood out with 62.7-74.7% values. This compound is important in the food industry because its functional properties enable its use in various food systems or other applications. Among the non-nutritional compounds, the following concentrations were identified: phytates (0.235-0.40 Eq/g sodium phytate / 100 g sample); total phenols (0.54-5.76 Eq/g gallic acid / 100 g sample); condensed phenols (1.20-1.51 Eq/mg catechin / 100 g sample); saponins (0.37-1.02 Eq/mg Diosgenin / 100 g sample); and trypsin inhibitors (0.00-0.70 UIT / 100 g sample). Finally, the antioxidant activity had 0.29-0.57 Eq/mg of trolox / g of flour values. Limitations: This work had no limitations. Conclusions: The varieties evaluated presented low concentration of non-nutritional compounds and adequate antioxidant activity; therefore, the taro varieties from the State of Tabasco can be considered sources of starch and compounds with antioxidant activity.

scholarly journals Antioxidant activity of sesame seed lignans in sunflower and flaxseed oils

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 612-622
Author(s):  
S.Y. Hadeel ◽  
S.A. Khalida ◽  
Marie Walsh
Keyword(s):  
Antioxidant Activity ◽  
Food Systems ◽  
Seed Oil ◽  
Sesame Seed ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Sesame Seed Oil ◽  
Sesame Lignans ◽  
Over Time

This study investigated the antioxidant activity of crude lignan extracts and purified lignans (sesamin, sesamolin, and sesamol) in sunflower and flaxseed oils. Lignan extracts were prepared from roasted sesame seed oil (LRSO) and unroasted sesame seed oil (LUSO). Additionally, the individual lignans were purified from both oils. The crude extracts and purified lignans were added at concentrations of 0.01, 0.02 and 0.03% to the oils and stored at 25 and 65°C over time and peroxide values and thiobarbituric acid values were measured. Each oil showed an increase in oxidation over time, with the samples stored at 65°C exhibiting accelerated oxidation. In general, LRSO showed higher antioxidant activity than LUSO and the antioxidant activity was similar to the antioxidant activity of butylated hydroxytoluene (0.02% BHT) in both oils when used at concentrations of 0.02 and 0.03%. Sesamol showed the highest antioxidant activity of each of the purified lignans followed by sesamin and sesamolin respectively. Crude and purified sesame lignans may have potential applications as natural antioxidants in food systems

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Improvement of cytoprotective and antioxidant activity of Rosa canina L. and Salix alba L. by controlled differential sieving process against H2O2-induced oxidative stress in mouse primary splenocytes

2017 ◽  
Vol 87 (3-4) ◽  
pp. 191-200 ◽  
Author(s):  
Nidhal Soualeh ◽  
Aliçia Stiévenard ◽  
Elie Baudelaire ◽  
Rachid Soulimani ◽  
Jaouad Bouayed
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Good Alternative ◽  
Activity Levels ◽  
Salix Alba ◽  
Rosa Canina ◽  
Free Process ◽  
Plant Powders ◽  
Sieving Process

Abstract. In this study, cytoprotective and antioxidant activities of Rosa canina (RC) and Salix alba (SA), medicinal plants, were studied on mouse primary splenocytes by comparing Controlled Differential Sieving process (CDSp), which is a novel green solvent-free process, versus a conventional technique, employing hydroethanolic extraction (HEE). Thus, preventive antioxidant activity of three plant powders of homogeneous particle sizes, 50–100 µm, 100–180 µm and 180–315 µm, dissolved directly in the cellular buffer, were compared to those of hydroethanolic (HE) extract, at 2 concentrations (250 and 500 µg/mL) in H2O2-treated spleen cells. Overall, compared to HE extract, the superfine powders, i. e., fractions < 180 µm, at the lowest concentration, resulted in greater reactive oxygen species (ROS) elimination, increased glutathione peroxidase (GPx) activity and lower malondialdehyde (MDA) production. Better antioxidant and preventive effects in pre-treated cells were found with the superfine powders for SA (i. e., 50–100 µm and 100–180 µm, both p < 0.001), and with the intermediate powder for RC (i. e., 100–180 µm, p < 0.05) versus HE extract. The activity levels of catalase (CAT) and superoxide dismutase (SOD) in pretreated splenocytes exposed to H2O2, albeit reduced, were near to those in unexposed cells, suggesting that pretreatment with the fine powders has relatively restored the normal levels of antioxidant-related enzymes. These findings supported that CDSp improved the biological activities of plants, avoiding the use of organic solvents and thus it could be a good alternative to conventional extraction techniques.

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