Az élelmiszerek rosttartalmának antioxidáns hatása

2018 ◽  
Vol 159 (18) ◽  
pp. 709-712
Author(s):  
Miklós Mézes ◽  
Márta Erdélyi
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fibre ◽  
Plant Cell Wall ◽  
Antioxidant Properties ◽  
Health Benefit ◽  
Grape Pomace ◽  
Food Plants ◽  
Whole Body ◽  
Coffee Bean ◽  
Polyphenol Compounds

Abstract: Antioxidants have some health benefit, but up to now there was less attention paid to the antioxidant properties of dietary fibre. The antioxidant effect of dietary fibre is based on the polyphenol compounds bound to polysaccharide complexes, which are released in the gut and functioning as antioxidants. Another type of antioxidant, calcium fructoborate was also isolated from plant cell wall. It has a marked antioxidant capacity, however, its active component is not a polyphenol, but the boron. There are lots of food plants which have relatively high antioxidant dietary fibre content, thus they support the antioxidant defence of the gastrointestinal tract, and consequently the whole body. The important ones in human nutrition are for instance cereal grains, cabbage, grape pomace, coffee bean or guava. There are different polyphenol compounds in the antioxidant dietary fibres in the plants, therefore their antioxidant capacity varies, but it is approximately equivalent to 50–100 mg DL-α-tocopherol per gram. This antioxidant capacity is considerable, and would be suitable for the prevention of some, oxidative stress-related diseases, such as atherosclerosis or other cardiovascular diseases, and colorectal carcinoma. Orv Hetil. 2018; 159(18): 709–712.

scholarly journals Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Roberta Dordoni ◽  
Guillermo Duserm Garrido ◽  
Laura Marinoni ◽  
Luisa Torri ◽  
Maria Piochi ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Oxidation Stability ◽  
Grape Pomace ◽  
Skin Extract ◽  
Waste Products ◽  
Sensory Acceptability ◽  
Whole Wheat ◽  
Grape Skins

Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). Extract addition increased the phenolic content (up to 134% increase) and antioxidant capacity (up to 244%) of both doughs and biscuits. Extract containing biscuits were also characterised by a different colour. However, oxidation stability, evaluated at accelerated temperature and oxygen conditions, was not improved by the extract incorporation. Cooking led to an average (not always significant) 16% decrease in phenolic content for both enriched and reference recipes. The enrichment level significantly influenced the sensory acceptability, with identification of two clusters of consumers, with one cluster preferring the biscuits with the highest enrichment level and one cluster preferring the biscuits with the lowest level. The results showed that whole wheat cacao biscuits represent an appropriate food matrix to develop pleasant novel products enriched in phenolic compounds from waste grape skins and likeable for regular biscuits consumers.

scholarly journals Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 115
Author(s):  
Ana Belén Martín-Diana ◽  
María Jesús García-Casas ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frías ◽  
Elena Peñas ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Glycemic Index ◽  
Animal Feed ◽  
Antioxidant Properties ◽  
Whole Grain ◽  
Polyphenol Compounds ◽  
Oat Bran ◽  
Antioxidant Parameters ◽  
Nutrient Profiles

Bran, a byproduct still mainly used for animal feed, is receiving increased attention as potential ingredient for a healthier diet. The aim of this study was to characterize and evaluate the nutritional and antioxidant properties of wheat and oat bran in order to promote their use as nutraceutical ingredients in flour and/or other products. The effects of grain (wheat vs. oat) and milling fraction (whole grain vs. bran) on the phenolic profile (free vs. bound phenolics), antioxidant and nutrient profiles, and glycemic index were evaluated. Differences in antioxidant capacity through different methodologies between grain and bran were observed, supporting a higher in vitro antioxidant capacity of the whole grain than that of the refined flours, which lack the bran fraction. The highest RACI (Relative Antioxidant Capacity Index) corresponded to wheat bran bound fraction, which showed the highest concentration of ferulic acid and correlation with antioxidant parameters tested. The in vitro glycemic index of the bran fractions was reduced, as compared with grain, with lower values found for wheat. The results support the important benefits of the polyphenols linked to fiber and the importance to develop methods to increase bioavailability of these compounds, which would promote WB use as nutraceutical ingredient.

HPLC Screening of Bioactives Compounds and Antioxidant Capacity of Different Hypericum Species

2018 ◽  
Vol 69 (2) ◽  
pp. 305-309 ◽  
Author(s):  
Daniela Gitea ◽  
Simona Vicas ◽  
Manuel Alexandru Gitea ◽  
Sebastian Nemeth ◽  
Delia Mirela Tit ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Methanol Extract ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
The Other ◽  
The North ◽  
Western Area ◽  
North Western ◽  
Hypericum Species ◽  
Biological Actions

Our study compares the content in polyphenolic compounds and hypericin, in four species of Hypericum - H. perforatum L., H. maculatum Cr., H. hirsutum L., H. tetrapterum Fr. (syn. Hypericumacutum Mnch.) harvested from spontaneous flora in the north-western area of Transylvania, Romania. These species represent an important source of such compounds with different biological actions. After making the extracts, they were subjected to HPLC-SM analysis. The presence of rutoside in the largest amount (462.82 mg %) in the H. perforatum extract was observed, this containing most of the flavonoid heterosides. For the species H. maculatum, the presence in a much higher amount of the hyperoside (976.36 mg %) is characteristic compared to the other species. Quercetol is the best represented of the flavonoid aglycons, its concentration being the highest in H. hirsutum (659.66 mg %). The hypericin content ranges from 0.2171 g % in the H. tetrapterum extract, to 0.0314 g % in the methanol extract of H. maculatum.The highest antioxidant properties measured by FRAP method were recorded in the case of H. perforatum and H. maculatum.

scholarly journals Effect of Dietary Grape Pomace on Fattening Rabbit Performance, Fatty Acid Composition, and Shelf Life of Meat

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 795
Author(s):  
Mohamed D. Bouzaida ◽  
Virginia C. Resconi ◽  
David Gimeno ◽  
Jakeline V. Romero ◽  
Juan B. Calanche ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Shelf Life ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Grape Pomace ◽  
Total Phenolic

The use of agroindustry by-products in animal diets allows the use of residues that are not fit for human consumption. In this study, it was investigated whether fattening commercial rabbits during 30 days with a non-medicated feed, with 20% addition of grape pomace (GPD), affected production traits and the fatty acid composition, antioxidants properties, and the shelf life of the meat compared to a conventional strategy (CON). Furthermore, it was tested, by chromatographic analysis, whether this alternative diet allowed the transfer of phenolic compounds to the meat. Thirty-six weaned rabbits were allotted to the two treatments. In each treatment, 18 rabbits were fattened in three indoor cages, each housing three males and three female rabbits. No significant differences were found in live weights (p > 0.05), but the feed conversion rate and carcass weight and yield were found to be impaired in the GPD group (p ≤ 0.05). The GPD group had a higher intramuscular fat percentage (2.01 vs. 1.54), improved polyunsaturated/saturated fatty acids ratio (0.75 vs. 0.66), and better atherogenicity (0.71 vs. 0.83) and thrombogenicity (1.14 vs. 1.24) indexes, while the n-6/n-3 ratio was higher (25.4 vs. 20.3). Total volatile basic nitrogen in meat was lower in the GPD group (p = 0.01), suggesting a delayed spoilage. However, no improvements in total phenolic content, antioxidant capacity, reducing power, and lipid oxidation (p > 0.05) were found in the meat. Even though the GPD pellets offered to the animals had several grape-derived phenolic compounds, and higher antioxidant properties compared to the CON diet, none of the phenolic compounds detected in feeds were detected in the meat samples.

scholarly journals Variation of the Polyphenolic Composition and Antioxidant Capacity of Freshly Prepared Pomegranate Leaf Infusions over One-Day Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1187
Author(s):  
Manyou Yu ◽  
Irene Gouvinhas ◽  
Ana Barros
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Punica Granatum ◽  
Added Value ◽  
Plant Materials ◽  
Polyphenolic Composition ◽  
Punica Granatum L ◽  
Intensive Search ◽  
By Products

In recent decades, an intensive search for natural and novel types of antioxidant polyphenolics has been carried out on numerous plant materials. However, the current literature has very little information on their storage stability in the form of freshly prepared infusions. This study aims to characterize the polyphenolic composition and the antioxidant capacity of pomegranate (Punica granatum L.) leaf infusions over one-day storage (analyzed at 0, 2, 4, 6, 8, and 24 h). Spectrophotometric evaluation demonstrated that the infusion presented no significant changes in the content of total phenols (131.40–133.47 mg gallic acid g−1) and ortho-diphenols (239.91–244.25 mg gallic acid g−1). The infusion also maintained high stability (over 98% and 82%, respectively) for flavonoids (53.30–55.84 mg rutin g−1) and condensed tannins (102.15–124.20 mg epicatechin g−1), with stable (>90%) potent antioxidant capacity (1.5–2.2 mmol Trolox g−1) throughout 0–24 h storage. The main decrease was observed during 0–2 h storage of flavonoids, 8–24 h storage of tannins, and 0–4 h storage of antioxidant capacity. Chromatographic analysis further revealed that 7 decreased and 11 increased compounds were found within 0–24 h storage. The good stability of the total polyphenolics and antioxidant properties might be related to the complex conversion and activity compensation among these compounds. The findings suggest that pomegranate leaf infusion could be of great interest in the valorization of high added-value by-products and in the application of green and functional alternatives in the food-pharma and nutraceutical industries.

scholarly journals Isolation and structural elucidation of dimeric epigallocatechin-3-gallate autoxidation products and their antioxidant capacity

2021 ◽  
Author(s):  
Julian Alfke ◽  
Uta Kampermann ◽  
Svetlana Kalinina ◽  
Melanie Esselen
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Cd Spectroscopy ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Published Data ◽  
Dietary Polyphenols ◽  
Cellular Effects ◽  
The Impact

AbstractDietary polyphenols like epigallocatechin-3-gallate (EGCG)—which represents the most abundant flavan-3-ol in green tea—are subject of several studies regarding their bioactivity and health-related properties. On many occasions, cell culture or in vitro experiments form the basis of published data. Although the stability of these compounds is observed to be low, many reported effects are directly related to the parent compounds whereas the impact of EGCG degradation and autoxidation products is not yet understood and merely studied. EGCG autoxidation products like its dimers theasinensin A and D, “P2” and oolongtheanin are yet to be characterized in the same extent as their parental polyphenol. However, to investigate the bioactivity of autoxidation products—which would minimize the discrepancy between in vitro and in vivo data—isolation and structure elucidation techniques are urgently needed. In this study, a new protocol to acquire the dimers theasinensin A and D as well as oolongtheanin is depicted, including a variety of spectroscopic and quadrupole time-of-flight high-resolution mass spectrometric (qTOF-HRMS) data to characterize and assign these isolates. Through nuclear magnetic resonance (NMR) spectroscopy, polarimetry, and especially circular dichroism (CD) spectroscopy after enzymatic hydrolysis the complementary atropisomeric stereochemistry of the isolated theasinensins is illuminated and elucidated. Lastly, a direct comparison between the isolated EGCG autoxidation products and the monomer itself is carried out regarding their antioxidant properties featuring Trolox equivalent antioxidant capacity (TEAC) values. These findings help to characterize these products regarding their cellular effects and—which is of special interest in the flavonoid group—their redox properties.

ASSESSMENT OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTION OF FOOD ADDITIVES, OBTAINED FROM GRAPE POMACE

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
В.И. МАРТОВЩУК ◽  
Е.В. КУЗЬМИНОВА ◽  
...  
Keyword(s):  
Comparative Evaluation ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Food Additive ◽  
Grape Pomace ◽  
Laboratory Animals ◽  
Diene Conjugates ◽  
Grape Varieties ◽  
Alanine Aminotransferase Activity

Проведена сравнительная оценка эффективности антиоксидантного и гепатопротекторного действия пищевых добавок, полученных из выжимки винограда белых сортов по различным технологиям, в экспериментах на лабораторных животных. Установлено, что пищевая добавка «Порошок виноградный» (ПВ), полученная из выжимки винограда белых сортов по разработанной технологии, позволяет, по сравнению с контрольным образцом пищевой добавки, в большей степени снизить в сыворотке крови содержание продуктов перекисного окисления липидов – малонового диальдегида, диеновых коньюгатов и кетодиенов, что свидетельствует о более высокой эффективности антиоксидантного действия ПВ на организм животных, обусловленной большим содержанием микронутриентов с антиоксидантными свойствами. Добавка ПВ проявляет более высокую эффективность гепатопротекторного действия, заключающуюся в значительном снижении уровня активности аланинаминотрансферазы в сыворотке крови, по сравнению с контрольным образцом добавки. Comparative evaluation of the effectiveness of antioxidant and hepatoprotective action of food additives which obtained from grape pomace white varieties for various technologies, was carried out in experiments on laboratory animals. It is established that the food additive “Grape Powder” (GP), obtained from the pomace of white grape varieties by the developed technology, allows, in comparison with the control sample of the food additive, to reduce the content of lipid peroxidation products in the serum to a greater extent – Malon dialdehyde, diene conjugates and ketodienes, which indicates a higher efficiency of antioxidant action of GP on the organism of animals, due to the high content of micronutrients with antioxidant properties. The additive GP shows a higher efficiency of hepatoprotective action, which consists in a significant reduction in the level of alanine aminotransferase activity in the blood serum, compared to the control sample of the additive.

Antioxidant Properties and Polyphenol Screening of the Leaves of Native Hungarian Oak (Quercus) Species

2021 ◽  
Vol 17 ◽  
Author(s):  
Tamás Hofmann ◽  
Eszter Visi-Rajczi ◽  
Levente Albert
Keyword(s):  
Antioxidant Capacity ◽  
State Of The Art ◽  
Antioxidant Properties ◽  
Antibacterial Properties ◽  
Flavonoid Glycosides ◽  
Waste Biomass ◽  
Quercus Species ◽  
Tandem Mass Spectrometric ◽  
Liquid Chromatographic ◽  
Phenolic Acid Derivatives

Background: Due to their ecological significance and timber value, Quercus species are especially important in Hungary. Nevertheless, the leaves of these species lack a dedicated utilization field and are considered a waste biomass. Materials and Methods: The present study comprehensively analyses three selected oak species (Q. petraea, Q. pubescens, Q. cerris) native to Hungary to assess their antioxidant capacity (FRAP, ABTS, DPPH) and provide information on their polyphenol pool using state-of-the-art liquid chromatographic/tandem mass spectrometric technique. To the best of our knowledge, no such investigation has yet been conducted for the assigned species. Results: According to the results, the antioxidant capacity of the three species’ leaves are roughly equal. Altogether, 109 compounds have been tentatively identified and described, including phenolic acid derivatives, tannins, flavonoid glycosides, and catechins. Compared to other oak leaf samples and other types of plant tissues, the investigated samples contained a large number (24) of acylated polyphenols. Conclusion: The recent findings on the excellent antioxidant and antibacterial properties of acylated polyphenols suggest that the investigated samples could also be beneficial to human health, requiring further analysis.

scholarly journals Qualities of Native Apple Cultivar Juices Characteristic of Central Europe

2012 ◽  
Vol 40 (1) ◽  
pp. 222 ◽  
Author(s):  
Otakar ROP ◽  
Martin POSOLDA ◽  
Jiri MLCEK ◽  
Vojtech REZNICEK ◽  
Jiri SOCHOR ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Ascorbic Acid ◽  
Hydroxyl Radical ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Landscape Management ◽  
Ascorbic Acid Content ◽  
Fruit Trees ◽  
Apple Fruit ◽  
Scavenging Effect

During the last century due to the changes in landscape management, in country people’s lives and with intensive fruit-growing the native cultivars of apple fruit trees have been gradually disappearing. The aim of the study was to compare the juices made of native apple cider cultivars. The cultivars-‘Boikovo’, ‘Jadernicka moravska’, ‘Kardinal zihany’, ‘Panenske ceske’, ‘Parmena zlata zimni’, ‘Strymka’ growing in the locality of the Litencicke Hills in the eastern part of the Czech Republic were selected. For comparison, the fruits of commercial ‘Idared’ cultivar were also included. The chemical composition, antioxidant capacity, phenols, flavonoids and ascorbic acid content and the influence of juices on scavenging activity of nitric oxide and hydroxyl radical were measured. The mutual ratio of examined properties which were found, provide information about qualities and possibilities of use of native cultivars. High antioxidant properties characterize the juice of native apple cultivars. In particular, the ‘Strymka’ cultivar contained 2,637.34 mg of AAE (ascorbic acid equivalent) per litre in case of antioxidant capacity. In the juice of this cultivar the value of 144.05 mg of ascorbic acid per litre was recorded. As regards the ‘Panenske ceske’ cultivar, antioxidant capacity was 2,548.38 mg of AAE l-1 and in relation to ascorbic acid, the value was 145.35 mg l-1. Similarly, high values were observed in both cultivars concerning the scavenging effect of apple juices on hydroxyl radical and nitric oxide (the ‘Strymka’ cultivar 16.38% and 19.26%, the ‘Panenske ceske’ cultivar 16.31% and 18.60%).

scholarly journals Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

2018 ◽  
Vol 46 (1) ◽  
pp. 128-133 ◽  
Author(s):  
Ferit CELIK ◽  
Mehmet Ramazan BOZHUYUK ◽  
Sezai ERCISLI ◽  
Muttalip GUNDOGDU
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of  bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

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