Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (Rubus fruticosus spp) Juice

Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

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Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice

Molecules ◽

10.3390/molecules21121624 ◽

2016 ◽

Vol 21 (12) ◽

pp. 1624 ◽

Cited By ~ 5

Author(s):

José Manríquez-Torres ◽

José Sánchez-Franco ◽

Esther Ramírez-Moreno ◽

Nelly Cruz-Cansino ◽

José Ariza-Ortega ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Antioxidant Compounds ◽

Rubus Fruticosus

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Extraction of Antioxidant Compounds from Blueberry Fruit Waste and Evaluation of Their In Vitro Biological Activity in Human Keratinocytes (HaCaT)

Food Analytical Methods ◽

10.1007/s12161-021-02056-7 ◽

2021 ◽

Author(s):

Tomasz Piechowiak ◽

Bartosz Skóra ◽

Katarzyna Grzelak-Błaszczyk ◽

Michał Sójka

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Waste Material ◽

Lower Amount ◽

Process Time ◽

Antioxidant Compounds ◽

Mass Unit ◽

Diet Supplements ◽

Study Results

AbstractThe purpose of this study was to investigate the biological properties of an extract obtained from the waste of blueberry fruit. The study covered the optimization of extraction of antioxidants from blueberry pomace and the determination of antioxidant properties of the extract using HaCaT as the model organism. Research showed that the yield of antioxidants extraction from blueberry waste was dependent on the applied extraction conditions. Based on the mathematical models, the optimal conditions of extraction process in which the maximum quantity of antioxidant compounds is achieved from the waste mass unit, i.e., the relation of the waste mass to the volume of ethanol equal to 1:17.36, and process time equal to 1000 s. The obtained extract was characterized by high antioxidant activity, which was shaped by high content of polyphenols, mainly anthocyanins. Moreover, the extract showed a high ability to protect HaCaT cells from the occurrence of oxidative stress induced by H2O2. Cells treated with the extract and H2O2 generated a lower amount of ROS than cells treated with H2O2 only. The obtained results will be base of further studies on applying the extract in production of diet supplements and functional foods with increased antioxidant activity. Moreover, the main research material is blueberry pomace which is a troublesome waste material for juice producers. Consequently, according to a sustainable development idea, the study results will provide an opportunity to increase interest in the problem of rational use of the waste material to a certain extent.

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Evaluation of antioxidant activity and the fatty acid profile of the leaves of Vernonia amygdalina growing in South Africa

Food Chemistry ◽

10.1016/j.foodchem.2006.12.013 ◽

2007 ◽

Vol 104 (2) ◽

pp. 636-642 ◽

Cited By ~ 35

Author(s):

Paul Erasto ◽

Donald S. Grierson ◽

Anthony J. Afolayan

Keyword(s):

South Africa ◽

Antioxidant Activity ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Vernonia Amygdalina

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Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

Biomolecules ◽

10.3390/biom10030400 ◽

2020 ◽

Vol 10 (3) ◽

pp. 400 ◽

Cited By ~ 7

Author(s):

Alvaro Martinez-Gomez ◽

Isabel Caballero ◽

Carlos A. Blanco

Keyword(s):

Antioxidant Activity ◽

Free Radicals ◽

Antioxidant Properties ◽

Natural Antioxidants ◽

Antioxidant Compounds ◽

Appreciable Effect ◽

Human Metabolism ◽

The World ◽

Maillard Products ◽

By Products

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer—especially those with healthy properties—and the new trends to increase beer antioxidant activity are also discussed.

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Development of a Millet Starch Edible Film Containing Clove Essential Oil

Foods ◽

10.3390/foods9020184 ◽

2020 ◽

Vol 9 (2) ◽

pp. 184 ◽

Cited By ~ 1

Author(s):

Alaa G. Al-Hashimi ◽

Altemimi B. Ammar ◽

Lakshmanan G. ◽

Francesco Cacciola ◽

Naoufal Lakhssassi

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Antioxidant Properties ◽

Control Sample ◽

Barrier Properties ◽

Edible Film ◽

Gas Chromatography Mass Spectrometry ◽

Syzygium Aromaticum ◽

Preservation Method ◽

Clove Essential Oil

Medicinal plants contain various secondary metabolites. The present study analyzed the essential oil of buds from clove (Syzygium aromaticum L.; Family: Myrtaceae) using gas chromatography-mass spectrometry (GC-MS). GC-MS analysis showed the presence of six major phytoconstituents, such as eugenol (66.01%), caryophyllene (19.88%), caryophyllene oxide (5.80%), phenol, 2-methoxy-4-(2-propenyl)-acetate (4.55%), and humulene (3.75%). The effect of clove essential oils (CEO) at 0%, 1%, 2%, and 3% (w/w) on the mechanical and barrier properties of starch films was evaluated. The tensile strength (TS) and elongation (E) of films with clove essential oil were 6.25 ± 0.03 MPa and 5.67% ± 0.08%, respectively. The antioxidant activity of the films significantly increased the millet starch film and presented the lowest antioxidant activity (0.3%) at a 30 minute incubation for the control sample, while increasing CEO fraction in the starch film lead to an increase in antioxidant activity, and the 3% CEO combined film presented the highest antioxidant activity (15.96%) at 90 min incubation. This finding could be explained by the incorporation of clove oil containing antioxidant properties that significantly increased with the incorporation of CEO (p < 0.05). A zone of inhibition ranging from 16 to 27 mm in diameter was obtained when using a concentration of CEO ranging from 1% to 3%. We also observed the presence of an antimicrobial activity on several tested microorganism including Escherichia coli, Pseudomonas aeruginosa, Enterobacter sp, Bacillus cereus, Staphylococcus aureus, and Trichoderma fungi. Thus, the current study reveals the possibility of using a millet starch edible film as a preservation method.

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Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

LWT ◽

10.1016/j.lwt.2010.04.009 ◽

2010 ◽

Vol 43 (9) ◽

pp. 1409-1413 ◽

Cited By ~ 75

Author(s):

Herman Lutterodt ◽

Marla Luther ◽

Margaret Slavin ◽

Jun-Jie Yin ◽

John Parry ◽

...

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Fatty Acid Profile ◽

Antioxidant Properties ◽

Seed Oils ◽

Black Cumin ◽

Black Cumin Seed ◽

Cold Pressed ◽

Cumin Seed

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The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant content

Meat Science ◽

10.1016/j.meatsci.2016.06.024 ◽

2016 ◽

Vol 121 ◽

pp. 238-242 ◽

Cited By ~ 6

Author(s):

S. Mattioli ◽

A. Dal Bosco ◽

Zs. Szendrő ◽

M. Cullere ◽

Zs. Gerencsér ◽

...

Keyword(s):

Fatty Acid ◽

Lipid Oxidation ◽

Fatty Acid Profile ◽

Antioxidant Content ◽

Rabbit Meat ◽

Herbal Supplementation

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The unique fatty acid and antioxidant composition of ostrich fern (Matteuccia struthiopteris) fiddleheads

Canadian Journal of Plant Science ◽

10.4141/cjps2010-042 ◽

2011 ◽

Vol 91 (5) ◽

pp. 919-930 ◽

Cited By ~ 6

Author(s):

John Delong ◽

D. Mark Hodges ◽

Robert Prange ◽

Charles Forney ◽

Peter Toivenon ◽

...

Keyword(s):

Antioxidant Activity ◽

Fatty Acid ◽

Fruits And Vegetables ◽

Essential Fatty Acids ◽

Dry Weight ◽

Green Plant ◽

Antioxidant Compounds ◽

Eastern Canada ◽

Tissue Samples ◽

Freeze Dried

DeLong, J. M., Hodges, D. M., Prange, R. K., Forney, C. F., Toivenon, P. M. A., Bishop, M. C., Elliot, M. L. and Jordan, M. A. 2011. The unique fatty acid and antioxidant composition of ostrich fern ( Matteuccia struthiopteris ) fiddleheads. Can. J. Plant Sci. 91: 919–930. The purpose of this study was to investigate the health-promoting composition of ostrich fern (Matteuccia struthiopteris) fiddlehead tissue by focussing on its fatty acid and antioxidant content and antioxidant activity. The curled crosiers (fiddleheads) were harvested following emergence and before 10 cm growth from eight or nine sites in eastern Canada during 2008 and 2009. The crosiers were then refrigerated or kept on ice until cleaned, subsequently frozen in liquid nitrogen, and then stored at −85°C. All tissue samples (except those used for ascorbate analysis) were freeze-dried, ground in a ball mill and stored at −80°C until analyzed. The current study showed that fiddlehead tissue had an unusual fatty acid composition including γ-linolenic, dihomo-γ-linolenic, arachidonic and eicosapentanoeic acids. The concentration of the antioxidant compounds ascorbic acid [3.0 µmol g−1 dry weight (DW)], α- and γ-tocopherol (314 and 80.8 µg g−1 DW, respectively) and α- and β-carotene (43.8 and 122 µg g−1 DW, respectively) and the xanthophyll pigments violaxanthin (225 µg g−1 DW), zeaxanthin (127 µg g−1 DW) and lutein (238 µg g−1 DW), ranged from high to very high for green plant tissue. The phenolic compound content (51.6 mg gallic acid equiv. g−1 DW) was also high compared with other fruits and vegetables and was likely responsible for the elevated antioxidant activity (1529 µmol trolox equiv. g−1 DW; oxygen radical absorbing capacity assay) values recorded. Site differences were apparent for several of these measurements. Ostrich fern fiddlehead tissue appears to be a rich and unique source of antioxidant compounds, xanthophyll pigments and essential fatty acids.

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