Influence of Thermal Processing and in vitro Digestion on the Antioxidant Potential of Ginger and Ginger Containing Products

Zingiber officinale (Zingiberaceae) is a common spice and a medicine widely cultivated in tropical and subtropical climate around the globe, which contains both precious polyphenols and terpenes in its extracts. The ubiquity of ginger in a variety of foods encouraged the authors to assess the influence of thermal processing and digestion of the plant material on its antioxidant capacity. The obtained results of DPPH assay showed marked differences in the antioxidant potential of the processed samples, in comparison with fresh ginger rhizomes. Autoclave and microwave heating procedures were found to evoke the mildest decomposition of the antioxidants and increase the antioxidant capacity of the plant (from IC50 of 210±10 for a fresh rhizome to ca 160±16 μg/mL for the former, and to 150±18 for the latter technique), whereas frying and boiling for different durations significantly deteriorated the antiradical potential up to IC50 = 940±36 μg/mL. Mouth and stomach digestion decreased the antioxidant potential of the extracts even to ca. 1000±47 μg/mL. A protective role of saliva towards the antioxidant compounds against hydrochloric acid and pepsin activities has been proven. A marked deterioration in antioxidant capacity in digested rhizomes may shed new light on the actual absorption of consumed polyphenols with food products.

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Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

Antioxidants ◽

10.3390/antiox9121312 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1312

Author(s):

Beatriz Navajas-Porras ◽

Sergio Pérez-Burillo ◽

Álvaro Jesús Valverde-Moya ◽

Daniel Hinojosa-Nogueira ◽

Silvia Pastoriza ◽

...

Keyword(s):

Antioxidant Capacity ◽

Thermal Processing ◽

In Vitro Digestion ◽

Antioxidant Systems ◽

Cooking Methods ◽

Antioxidant Compounds ◽

Plant Foods ◽

Total Antioxidant ◽

Endogenous Antioxidant

The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin was evaluated after in vitro digestion and fermentation. All foods were studied both raw and after different thermal processing methods, such as boiling, grilling roasting, frying, toasting and brewing. The cooking methods had an impact on the antioxidant capacity of the digested and fermented fractions, allowing the release and transformation of antioxidant compounds. In general, the fermented fraction accounted for up to 80–98% of the total antioxidant capacity. The most antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher than those reported by other authors since digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota.

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Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Foods ◽

10.3390/foods10091995 ◽

2021 ◽

Vol 10 (9) ◽

pp. 1995

Author(s):

Xochitl Cruz Sollano-Mendieta ◽

Ofelia Gabriela Meza-Márquez ◽

Guillermo Osorio-Revilla ◽

Darío Iker Téllez-Medina

Keyword(s):

Ascorbic Acid ◽

Antioxidant Capacity ◽

Digestive System ◽

Total Content ◽

In Vitro Digestion ◽

Antioxidant Compounds ◽

Gastrointestinal Digestion ◽

Intestinal Digestion ◽

Spondias Purpurea

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

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Boron Compounds Counteracts Oxidative Stress Mediated Genotoxicity Induced by Fe3O4 Nanoparticles In Vitro

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.835.84 ◽

2016 ◽

Vol 835 ◽

pp. 84-90 ◽

Cited By ~ 1

Author(s):

Hasan Türkez ◽

Erdal Sönmez ◽

Abdulgani Tatar

Keyword(s):

Oxidative Stress ◽

Boric Acid ◽

Antioxidant Capacity ◽

Blood Cells ◽

Defense Mechanisms ◽

Human Lymphocytes ◽

Protective Role ◽

Boron Compounds

Due to rapid growing of nanotechnology, it is currently being used in many areas including biotechnology, electronics, drug delivery systems, cosmetics, material science and biosensors. Oxidative stress is considered as main cause behind the toxicity of nanoparticles (NPs). Recent reports indicate that boron is effective in protecting cells or organisms against oxidative damages by enhancing antioxidant defense mechanisms. However, protective role of boron compounds in nanotoxicity is not investigated yet. Therefore we assessed the potential protective role of boric acid (BA) and borax (BX) against the toxic responses of nano-Fe3O4 particles (IO NPs) in cultured human whole blood cells. Our results showed that IO NPs induced genotoxicity in human lymphocytes demonstrated by sister chromatid exchange (SCE) and 8-hydroxy-2′-deoxyguanosine (8-OH-dG) assays. Again, IO NPs caused decreases of total antioxidant capacity (TAC) and decreases of total oxidative stress (TOS) levels in vitro. Co-application of boric acid and borax (2.5 to 10 ppm) into the cell cultures significantly ameliorated genotoxicity and oxidative stress caused by IO NPs. In a conclusion, this study is the first report revealing that BA and BX significantly protected human blood cells from the toxicity of IO NPs, which is mediated through the generation of oxidative stress and depletion of antioxidant capacity.

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Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

Antioxidants ◽

10.3390/antiox10030445 ◽

2021 ◽

Vol 10 (3) ◽

pp. 445

Author(s):

Beatriz Navajas-Porras ◽

Sergio Pérez-Burillo ◽

Álvaro Valverde-Moya ◽

Daniel Hinojosa-Nogueira ◽

Silvia Pastoriza ◽

...

Keyword(s):

Antioxidant Capacity ◽

In Vitro Digestion ◽

Bioactive Molecules ◽

Animal Origin ◽

Antioxidant Systems ◽

Cooking Methods ◽

Antioxidant Compounds ◽

Microbial Fermentation ◽

Endogenous Antioxidant

The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90–98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.

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Effects of In Vitro Gastrointestinal Digestion on the Antioxidant Capacity and Anthocyanin Content of Cornelian Cherry Fruit Extract

Antioxidants ◽

10.3390/antiox8050114 ◽

2019 ◽

Vol 8 (5) ◽

pp. 114 ◽

Cited By ~ 9

Author(s):

Luminita David ◽

Virgil Danciu ◽

Bianca Moldovan ◽

Adriana Filip

Keyword(s):

Antioxidant Capacity ◽

High Performance ◽

In Vitro Digestion ◽

Differential Method ◽

Antioxidant Compounds ◽

Anthocyanin Content ◽

Gastrointestinal Digestion ◽

Fruit Extract ◽

Cornelian Cherry

Red fruits are considered a major source of antioxidant compounds in the human diet. They usually contain anthocyanins, phenolic pigments that confer them multiple health-promoting properties. The health benefits of these bioactive phytocompounds are strongly related to their bioavailability, which has been reported to be low. The aim of the present study is to investigate the changes in antioxidant capacity and anthocyanin content of Cornelian cherry fruit extract during gastrointestinal digestion. Thus, the work was designed using a simulated in vitro digestion model. The antioxidant capacity (AA) was tested by the 2,2-azinobis (3-ethylbenzothiazolyne-6-sulphonic acid) radical cation (ABTS) method, while quantification of anthocyanins (TAC) was accomplished by the means of the pH differential method and high performance liquid chromatography (HPLC). The results showed that gastric digestion had no significant effect on the TAC of the extract, while the AA slightly increased. After duodenal digestion, only 28.33% of TAC and 56.74% of AA were maintained. Cornelian cherries’ anthocyanins were stable in stomach, so they can be absorbed in order to manifest their antioxidant capacity at the cellular level. The duodenal digestion dramatically decreased the TAC and AA level in the fruit extract.

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The Nutraceutical Properties of “Pizza Napoletana Marinara TSG” a Traditional Food Rich in Bioaccessible Antioxidants

Antioxidants ◽

10.3390/antiox10030495 ◽

2021 ◽

Vol 10 (3) ◽

pp. 495

Author(s):

Irene Dini ◽

Luana Izzo ◽

Giulia Graziani ◽

Alberto Ritieni

Keyword(s):

Antioxidant Activity ◽

Sulfonic Acid ◽

In Vitro Digestion ◽

Antioxidant Potential ◽

Antioxidant Compounds ◽

Traditional Food ◽

The World ◽

Nutraceutical Properties ◽

Better Than

Italian gastronomy experiences have ever-enhancing fame around the world. It is due to the linkage between taste and salubriousness commonly related to Mediterranean foods. The market proposes many types of pizza to suit all palates. The antioxidant potential of the “Pizza Napoletana marinara” included in the register of traditional specialties guaranteed (TSG) was determined in this work. ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) method evaluated the antioxidant activity of the pizza homogenized. In vitro digestion models estimated the intestinal and gastric bioaccessibility of the main antioxidant compounds (lycopene and phenolics). To our knowledge, this is the first study to provide the content, antioxidant potential, and bioaccessibility of the antioxidants (polyphenols and lycopene) contained in the traditional pizza “marinara TSG”. Our results showed that the “Pizza Napoletana marinara” had polyphenols concentration, lycopene level, antioxidant activity, and bioaccessibility of phenolic compounds and lycopene better than other similar pizzas. They confirmed the nutritional importance of traditional preparations and established the nutraceutical potential of “pizza marinara TSG” as a food rich in bio-accessible antioxidants.

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The Role of Polyphenols in the Modulation of Plasma Non-Enzymatic Antioxidant Capacity (NEAC)

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000116 ◽

2012 ◽

Vol 82 (3) ◽

pp. 228-232 ◽

Cited By ~ 7

Author(s):

Mauro Serafini ◽

Giuseppa Morabito

Keyword(s):

Antioxidant Capacity ◽

Dietary Intervention ◽

Ex Vivo ◽

The Body ◽

Dietary Polyphenols ◽

Enzymatic Antioxidant ◽

Endogenous Antioxidant

Dietary polyphenols have been shown to scavenge free radicals, modulating cellular redox transcription factors in different in vitro and ex vivo models. Dietary intervention studies have shown that consumption of plant foods modulates plasma Non-Enzymatic Antioxidant Capacity (NEAC), a biomarker of the endogenous antioxidant network, in human subjects. However, the identification of the molecules responsible for this effect are yet to be obtained and evidences of an antioxidant in vivo action of polyphenols are conflicting. There is a clear discrepancy between polyphenols (PP) concentration in body fluids and the extent of increase of plasma NEAC. The low degree of absorption and the extensive metabolism of PP within the body have raised questions about their contribution to the endogenous antioxidant network. This work will discuss the role of polyphenols from galenic preparation, food extracts, and selected dietary sources as modulators of plasma NEAC in humans.

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