Guaraná ( Paullinia cupana ) by‐product as a source of bioactive compounds and as a natural antioxidant for food applications

2021 ◽  
Author(s):  
Lorena Silva Pinho ◽  
Marluci Palazzolli da Silva ◽  
Marcelo Thomazini ◽  
Jessica L. Cooperstone ◽  
Osvaldo H. Campanella ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Natural Antioxidant ◽  
Paullinia Cupana ◽  
Food Applications

scholarly journals Microalgal Cell Biofactory—Therapeutic, Nutraceutical and Functional Food Applications

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 836
Author(s):  
Boda Ravi Kiran ◽  
S. Venkata Mohan
Keyword(s):  
Bioactive Compounds ◽  
Well Being ◽  
Human Pathogens ◽  
Microalgal Biomass ◽  
Aquaculture Feed ◽  
Biological Extracts ◽  
Food And Feed ◽  
Food Applications ◽  
Environmental Requirements ◽  
Health And Well Being

Microalgae are multifaceted photosynthetic microorganisms with emerging business potential. They are present ubiquitously in terrestrial and aquatic environments with rich species diversity and are capable of producing significant biomass. Traditionally, microalgal biomass is being used as food and feed in many countries around the globe. The production of microalgal-based bioactive compounds at an industrial scale through biotechnological interventions is gaining interest more recently. The present review provides a detailed overview of the key algal metabolites, which plays a crucial role in nutraceutical, functional foods, and animal/aquaculture feed industries. Bioactive compounds of microalgae known to exhibit antioxidant, antimicrobial, antitumor, and immunomodulatory effects were comprehensively reviewed. The potential microalgal species and biological extracts against human pathogens were also discussed. Further, current technologies involved in upstream and downstream bioprocessing including cultivation, harvesting, and cell disruption were documented. Establishing microalgae as an alternative supplement would complement the sustainable and environmental requirements in the framework of human health and well-being.

Bioactive compounds in seaweed: functional food applications and legislation

2011 ◽  
Vol 23 (3) ◽  
pp. 543-597 ◽  
Author(s):  
Susan Løvstad Holdt ◽  
Stefan Kraan
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Food Applications

scholarly journals Thai Curcuma Species: Antioxidant and Bioactive Compounds

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1219 ◽  
Author(s):  
Supawadee Burapan ◽  
Mihyang Kim ◽  
Yingyong Paisooksantivatana ◽  
Bekir Engin Eser ◽  
Jaehong Han
Keyword(s):  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
High Concentration ◽  
Food Applications

For the functional food applications, antioxidant properties and the bioactive compounds of the 23 Curcuma species commercially cultivated in Thailand were studied. Total phenolic content and DPPH radical scavenging activity were determined. The concentrations of eight bioactive compounds, including curcumin (1), demethoxycurcumin (2), bisdemethoxycurcumin (3), 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4), germacrone (5), furanodienone (6), zederone (7), and ar-turmerone (8), were determined from the Curcuma by HPLC. While the total phenolic content of C. longa was highest (22.3 ± 2.4 mg GAE/g, mg of gallic acid equivalents), C. Wan Na-Natong exhibited the highest DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical scavenging activity. Twenty-three Curcuma species showed characteristic distributions of the bioactive compounds, which can be utilized for the identification and authentication of the cultivated Curcuma species. C. longa contained the highest content of curcumin (1) (304.9 ± 0.1 mg/g) and C. angustifolia contained the highest content of germacrone (5) (373.9 ± 1.1 mg/g). It was noteworthy that 1,7-diphenyl-(4E,6E)-4,6-heptadien-3-ol (4) was found only from C. comosa at a very high concentration (300.7 ± 1.4 mg/g). It was concluded that Thai Curcuma species have a great potential for the application of functional foods and ingredients.

Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity

2020 ◽  
Vol 315 ◽  
pp. 126274 ◽  
Author(s):  
Vanessa Sales de Oliveira ◽  
Ivanilda Maria Augusta ◽  
Marcos Vinícius da Conceição Braz ◽  
Cristiano Jorge Riger ◽  
Edlene Ribeiro Prudêncio ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Chemical Constituents ◽  
Natural Antioxidant ◽  
Schinus Terebinthifolius

scholarly journals Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 308 ◽  
Author(s):  
Paulina Nowicka ◽  
Aneta Wojdyło
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Acids ◽  
Functional Foods ◽  
Natural Antioxidant ◽  
Total Polyphenols ◽  
Anticholinergic Effects ◽  
Positive Correlation

In this study, 16 selected edible flowers were evaluated for their content of bioactive compounds (polyphenols, carotenoids, triterpenoids) and for their anti-diabetic (ability to inhibit α-amylase and α-glucosidases) and anti-aging (ability to inhibit acetylcholinesterase and butyrylcholinesterase) activities. Most of the flowers analyzed in this study have not been examined in this respect until now. Contents of the analyzed bioactive compounds differed significantly among the flowers. In particular, the highest contents of carotenoids and triterpenoids were determined in marigold, arnica, lavender, and daisy; in turn, the highest contents of phenolic acids, procyanidin polymers, and total polyphenols were assayed in hawthorn, primrose, and linden blossom. There was a positive correlation between the content of isoprenoids in edible flowers and their anti-aging activity, and between the content of polymeric procyanidins and flowers’ ability to inhibit α-glucosidase. In conclusion, edible flowers may be used to produce functional foods as well as for medical purposes.

Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review

2020 ◽  
pp. 1-14 ◽  
Author(s):  
Praveen Saini ◽  
Nitin Kumar ◽  
Sunil Kumar ◽  
Peter Waboi Mwaurah ◽  
Anil Panghal ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Comprehensive Review ◽  
Food Applications ◽  
Nutritional Benefits

scholarly journals Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 524 ◽  
Author(s):  
Spinelli ◽  
Costa ◽  
Conte ◽  
Porta ◽  
Padalino ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Norway Spruce ◽  
Bioactive Compounds ◽  
Ultrasound Assisted Extraction ◽  
Antioxidant Power ◽  
Industry Waste ◽  
Spruce Bark ◽  
Assisted Extraction ◽  
Ferric Reducing Antioxidant Power ◽  
Food Applications

Picea abies (L.) Karst, (Norway spruce) bark, generally considered as wood industry waste, could potentially be used as a valuable source of antioxidants for food applications. In this study, supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), and ultrasound-assisted extraction (UAE) were carried out in order to recover bioactive compounds from bark of Norway spruce. Obtained results show that PLE with ethanol as solvent was the most effective method for extracting total flavonoid compounds (21.14 ± 1.42 mg quercetin g−1 sample) and consequently exerted the highest antioxidant activity measured by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (257.11 ± 13.31 mg Trolox g−1 sample). On the other hand, UAE extract contained the maximum phenolic concentration (54.97 ± 2.00 mg gallic acid g−1 sample) and the most interesting antioxidant activity measured by the ferric-reducing antioxidant power (580.25 ± 25.18 µmol FeSO4 g−1 sample). Additionally, PLE and UAE have demonstrated great efficiency in the extraction of trans-resveratrol, quantified by HPLC (0.19 and 0.29 mg trans-RSV g−1 sample, respectively).

Spent cumin seeds generated from ayurvedic industry as a source of bioactive compounds for nutraceutical/functional food applications

2017 ◽  
Vol 42 (1) ◽  
pp. e13392 ◽  
Author(s):  
K. B. Arun ◽  
Janu Chandran ◽  
V. V. Venugopal ◽  
T. S. Madhavankutty ◽  
P. Nisha
Keyword(s):  
Bioactive Compounds ◽  
Functional Food ◽  
Food Applications

scholarly journals Microencapsulation of bioactives for food applications

2015 ◽  
Vol 6 (4) ◽  
pp. 1035-1052 ◽  
Author(s):  
Maria Inês Dias ◽  
Isabel C. F. R. Ferreira ◽  
Maria Filomena Barreiro
Keyword(s):  
Bioactive Compounds ◽  
Regulatory Agencies ◽  
Food Applications

The potential of microencapsulation to protect bioactive compounds ensuring bioavailability maintenance is proved but requires further studies on its applicability and incentives by regulatory agencies.

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