scholarly journals The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

2020 ◽  
Vol 70 (4) ◽  
pp. 253-265
Author(s):  
Tanja Vučić ◽  
Danijel Milinčić ◽  
Miroljub Barać ◽  
Aleksandar Kostić ◽  
Olivera Ećim-Đurić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
Water Soluble ◽  
Protein Fractions ◽  
Antioxidant Capacities ◽  
Total Antioxidant

The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.

scholarly journals The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 94 ◽  
Author(s):  
Miroljub Barac ◽  
Tanja Vucic ◽  
Sladjana Zilic ◽  
Mirjana Pesic ◽  
Marina Sokovic ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
Water Soluble ◽  
Antifungal Potential ◽  
Total Antioxidant ◽  
Ace Inhibitory

This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42–58.56 times) and the reducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.

Determination of total antioxidant capacity of milk by CUPRAC and ABTS methods with separate characterisation of milk protein fractions

2015 ◽  
Vol 82 (2) ◽  
pp. 177-184 ◽  
Author(s):  
Sema Demirci Çekiç ◽  
Aslı Demir ◽  
Kevser Sözgen Başkan ◽  
Esma Tütem ◽  
Reşat Apak
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Milk Protein ◽  
Skim Milk ◽  
Protein Fractions ◽  
Relative Standard Error ◽  
Antioxidant Power ◽  
Antioxidant Capacities ◽  
Relative Standard ◽  
Total Antioxidant

Most milk-applied antioxidant assays in literature are based on the isolation and quantification of individual antioxidative compounds, whereas total antioxidant capacity (TAC) gives a more holistic picture due to cooperative action of antioxidants. Recently, the cupric reducing antioxidant capacity (CUPRAC) method has been modified to measure the antioxidant capacities of thiol-containing proteins, where the classical ammonium acetate buffer – that may otherwise precipitate proteins– was replaced with concentrated urea buffer (able to expose embedded thiol groups of proteins to oxidative attack) adjusted to pH 7.0. Thus, antioxidant capacity of milk was investigated with two competing TAC assays, namely CUPRAC and ABTS (2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid))/persulphate, because only these assays were capable of evaluating protein contribution to the observed TAC value. As milk fat caused turbidity, experiments were carried out with skim milk or defatted milk samples. To determine TAC, modified CUPRAC method was applied to whole milk, separated and redissolved protein fractions, and the remaining liquid phase after necessary operations. Both TAC methods were investigated for their dilution sensitivity and antioxidant power assessment of separate milk fractions such as casein and whey. Proteins like β-lactoglobulin and casein (but not simple thiols) exhibited enhanced CUPRAC reactivity with surfactant (SDS) addition. Addition of milk protein fractions to whole skim milk produced significant ‘negative-biased’ deviations (up to −26% relative standard error) from TAC absorbance additivity in the application of the ABTS method, as opposed to that of the CUPRAC method less affected by chemical deviations from Beer's law thereby producing much smaller deviations from additivity (i.e. the property of additivity is valid when the measured TAC of a mixture is equal to the sum of individual antioxidant capacities of its constituents).

scholarly journals Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

2020 ◽  
Vol 10 (11) ◽  
pp. 3668 ◽  
Author(s):  
Justyna Bochnak-Niedźwiecka ◽  
Michał Świeca
Keyword(s):  
Antioxidant Capacity ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
In Vitro Bioaccessibility ◽  
Trolox Equivalent ◽  
Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

scholarly journals Antioxidant Activity of Actinodaphne Hookeri Meissn Leaves

2009 ◽  
Vol 1 (3) ◽  
pp. 606-614
Author(s):  
D. D. Prajapati ◽  
N. Patel ◽  
K. Mruthunjaya ◽  
R. Savadi
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Phytochemical Investigation ◽  
Experimental Parameters ◽  
Total Antioxidant ◽  
Treatment Of Diabetes

Leaves of Actinodaphne hookeri (AH) Meissn (family, lauraceae, pisa) are used traditionally in the treatment of diabetes, disorders of the urinary tract which are more common in Chhattisgarh and eastern part of India. It contains flavonoids and quercetin-3-rhamnoside as an important constituent. The leaves were extracted with 70% hydro alcoholic solvent. Preliminary phytochemical investigation showed the presence of triterpenoids, alkaloids, tannins, flavonoids, glycosides and carbohydrates. The antioxidant activity of 70% hydro alcoholic extracts of AH was evaluated in vitro by various experimental parameters such as b-carotene-linoleic acid, lipid peroxidation and total antioxidant capacity. Our results showed that Actinodaphne hookeri leaves displayed potent antioxidant properties, supporting the ethnomedical use given to this plant to treat diabetes and urinary disorder. Keywords: Actinodaphne hookeri; Antioxidant; Lipid peroxidation; Total antioxidant capacity. © 2009 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.DOI: 10.3329/jsr.v1i3.2266              J. Sci. Res. 1 (3), 606-614 (2009) 

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens , Lippia palmeri )

2017 ◽  
Vol 82 (12) ◽  
pp. 2832-2839 ◽  
Author(s):  
Erick Paul Gutiérrez-Grijalva ◽  
Miguel Angel Angulo-Escalante ◽  
Josefina León-Félix ◽  
J. Basilio Heredia
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Content ◽  
In Vitro Digestion ◽  
Total Antioxidant

scholarly journals Comparison of physicochemical and antioxidant properties of edible fruits in the Sundarbans’ mangrove forest, Bangladesh

2020 ◽  
Vol 49 (3) ◽  
pp. 671-678
Author(s):  
M Zakir Hosen ◽  
Anirban Biswas ◽  
M Rabiul Islam ◽  
Mohammad Nazrul ◽  
Islam Bhuiyan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Mangrove Forest ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Bruguiera Gymnorrhiza ◽  
Sonneratia Caseolaris ◽  
Heritiera Fomes ◽  
Total Antioxidant ◽  
Total Dissolved Solid

Ten edible fruits of the Sunderbans’ mangrove forest in Bangladesh were analyzed to compare their physicochemical, nutritional and antioxidant properties. Among the fruits, the lowest pH of 4.2 was observed in Sonneratia caseolaris whereas the rest remains within 6.1 to 7.1. The highest electrical conductivity (596.3 μS/cm), total dissolved solid (298.2 ppm) and ash content (0.26%) were recorded in the fruit of Phoenix paludosa. Carbohydrate, protein, lipid and vitamin C contents were the highest in Avicennia officinalis, Ceriops decandra, Heritiera fomes and Bruguiera gymnorrhiza fruits, respectively. In these fruits, the most abundant macro and micro-elements were K and Fe, respectively. C. decandra showed the highest content of polyphenols (58.5 mg GAE, gallic acid equivalent/g powder), flavonoids (86.4 mg CE, (+)-catechin equivalent/g powder) and anthocyanins (0.39 μmol/g powder). C. decandra also showed the strongest DPPH free radicals scavenging, reducing power, and total antioxidant capacity. Noticeably, total polyphenols showed their strong correlation to total flavonoids (r2 = 0.90), anthocyanins (r2 = 0.81), reducing power (r2 = 0.98) and total antioxidant capacity (r2 = 0.88) of the fruits. Fruits of C. decandra, therefore, should be considered as a potential source of antioxidants followed by H. fomes and P. paludosa.

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