Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

scholarly journals New insights of phenolic compounds from optimized fruit extract of Ficus auriculata

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
M. Shahinuzzaman ◽  
Parul Akhtar ◽  
N. Amin ◽  
Yunus Ahmed ◽  
Farah Hannan Anuar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Fruit Extract ◽  
Optimum Extraction

AbstractIn this study, the extraction conditions extracted maximize amounts of phenolic and bioactive compounds from the fruit extract of Ficus auriculata by using optimized response surface methodology. The antioxidant capacity was evaluated through the assay of radical scavenging ability on DPPH and ABTS as well as reducing power assays on total phenolic content (TPC). For the extraction purpose, the ultrasonic assisted extraction technique was employed. A second-order polynomial model satisfactorily fitted to the experimental findings concerning antioxidant activity (R2 = 0.968, P < 0.0001) and total phenolic content (R2 = 0.961, P < 0.0001), indicating a significant correlation between the experimental and expected value. The highest DPPH radical scavenging activity was achieved 85.20 ± 0.96% at the optimum extraction parameters of 52.5% ethanol (v/v), 40.0 °C temperature, and 22 min extraction time. Alternatively, the highest yield of total phenolic content was found 31.65 ± 0.94 mg GAE/g DF at the optimum extraction conditions. From the LC–ESI–MS profiling of the optimized extract, 18 bioactive compounds were tentatively identified, which may regulate the antioxidant activity of fruits of F. auriculata.

scholarly journals Bioactive compounds content and total antioxidant activity of two savoy cabbages

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 549-554 ◽  
Author(s):  
M.A. Fernández-León ◽  
M. Lozano ◽  
D. González ◽  
M.C. Ayuso ◽  
M.F. Fernández-León
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Antioxidant Activity ◽  
Fresh Weight ◽  
Total Antioxidant ◽  
In Vitro Antioxidant Activity

The bioactive compounds, as well as the in vitro antioxidant activity of two Savoy cabbage cultivars, Dama and Leticia, grown in west of Spain under similar conditions were identified, quantified and compared. We found that cv. Dama presented in general betters results when compared with cv. Leticia. Cv. Dama presented higher concentrations of chlorophyll a (2.26 mg/100 g fresh weight), total phenolic content (102.71 mg of chlorogenic acid equivalent/100 g fresh weight) and total intact glucosinolates (195.22 &micro;mol of sinigrin equivalent/100 g fresh weight). Thus, cv. Dama exhibited higher values of in vitro antioxidant activity. &nbsp;

scholarly journals Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

2018 ◽  
Vol 46 (1) ◽  
pp. 134-137 ◽  
Author(s):  
Sina COSMULESCU ◽  
Ion TRANDAFIR ◽  
Violeta NOUR ◽  
Gheorghe ACHIM ◽  
Mihai BOTU ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Ripening Stage ◽  
Total Flavonoids Content ◽  
Ziziphus Jujuba

Fruits of two jujube (Ziziphus jujuba Mill.) cultivars were collected at four stages of ripening and analyzed in terms of chemical compounds. The cultivars were grown under the climatic conditions of the Sub-Carpathian area Ramnicu-Valcea in Romania (45°6′17″N, 24°22′32″E). Total phenols content, total flavonoids content, organic acids from jujube fruits and related antioxidant activities were investigated during the ripening stages. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic content was determined by using the Folin-Ciocalteu assay, while determination of flavonoids was done by aluminium nitrate colorimetric method, and organic acids were separated by reversed phase chromatography. The results obtained have indicated significant differences (p < 0.05) found in bioactive compounds and antioxidant activity, depending on cultivars and ripening stage. Total phenolic content ranged from 1634.44 to 472.38 mg GAE/100 g in methanolic extracts of the two varieties studied, while total flavonoids content ranged from 19.9 to 48.5 mg QE/100 g. As regards the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity. The impact of maturity stage was significant on organic acid distribution of jujube extracts, and ascorbic acid is the major organic acid found in jujube fruits, followed by malic acid and lactic acid. Jujube fruits are rich in bioactive compounds and can be a complement in human’s healthy eating.

scholarly journals Improvement nutritional value and bioactivity of ricegrass as affected of priming induced by fish protein hydrolysate

2016 ◽  
Vol 6 (4) ◽  
pp. 219 ◽  
Author(s):  
Sunisa Siripongvutikorn ◽  
Rungtip Rattanapon ◽  
Worapong Usawakesmanee ◽  
Chakree Thongraung
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Nutritional Value ◽  
Phenolic Content ◽  
Protein Hydrolysate ◽  
Total Phenolic ◽  
Fish Protein ◽  
Seed Vigour ◽  
Fish Protein Hydrolysate

Background:  Wheatgrass (Triticum aestivum L.) is worldwide consumed and has been used for health benefit or functional or nutraceutical food while ricegrass (Oryza sativa L.) is still not well documented, which is also in the grass family (Poaceae) as wheatgrass and it is also produced with aged around 8-10 d which similar to wheatgrass production. Moreover, priming is a process for enhancing seed vigour properties and improving bioactive compounds. Utilization of fish protein hydrolysate (FPH) for liquid fertilizer is more interesting in order to increasing of nutritional value and bioactive compounds as well as antioxidant activity of many plants.Objective: To investigate the nutritional value and bioactivity of ricegrass as affected of priming process with fish protein hydrolysate.Methods: The Chainat 1 rice seeds were soaked with FPH at 0, 5, 10, 15 and 20 ppm at a ratio of rice seed to FPH as 1:5 and grown for 7 d, thereafter, the ricegrass were determined seed vigour properties, nutritional value and bioactive compounds such as chlorophyll, carotenoids, total phenolic and phytic acid. The ricegrass was extracted with water at a ratio 1:2 (ricegrass : water), then homogenized and centrifuged at 10000xg for 20 min. The thereafter, the supernatant was brought to freeze dry. The freeze-dried powder was dissolved in distilled water and brought to measure total phenolic content by Folin-Ciocalteu method. Antioxidant activities were determined by 3 assays as ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picryl hydrazyl radical (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical (ABTS) methodsResults: The results showed that FPH at 10 ppm significantly improved (p<0.05) seed vigour properties including germination percentage, germination rate, height and fresh weight and nutritional values such as ash, protein, fat and carbohydrate. In addition, bioactive compounds including chlorophyll a and b, total chlorophyll and carotenoid content in ricegrass primed with 10 ppm FPH were higher than control. Phytic acid content in ricegrass primed with FPH at 5 and 10 ppm but not 15 and 20 ppm was lower than control. The ricegrass primed with FPH at 10 ppm yielded highest total phenolic content. Though, ABTS activity was not highest in rice primed with FPH at 10 ppm, DPPH and FRAP assays were highest.Conclusion: The ricegrass primed with FPH was significant improved seed vigour properties, nutritional value, bioactive compounds and antioxidant activity. The appropriate of FPH priming for ricegrass was 10 ppm because it could improve seed vigour, nutritional value and bioactive compounds including chlorophyll, carotenoid, total phenolic content and antioxidant activity determined as FRAP, DPPH and ABTS and reduce the anti-nutrient compounds as phytic acid.Keywords: Ricegrass, Fish protein hydrolysate, Nutritional value, Bioactive compound, Antioxidant

Convective drying kinetics of strawberry ( Fragaria ananassa ): Effects on antioxidant activity, anthocyanins and total phenolic content

2017 ◽  
Vol 230 ◽  
pp. 174-181 ◽  
Author(s):  
Lilia Méndez-Lagunas ◽  
Juan Rodríguez-Ramírez ◽  
Marlene Cruz-Gracida ◽  
Sadoth Sandoval-Torres ◽  
Gerardo Barriada-Bernal
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Drying Kinetics ◽  
Convective Drying ◽  
Total Phenolic ◽  
Fragaria Ananassa ◽  
Kinetics Of

scholarly journals Sustainable Extraction and Characterisation of Bioactive Compounds from Horse Chestnut Seed Coats for the Development of Bio-Based Additives

Resources ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 114 ◽  
Author(s):  
Thomas Havelt ◽  
Sarah Brettschneider ◽  
Xuan Tung Do ◽  
Imke Korte ◽  
Judith Kreyenschmidt ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Seed Coat ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Horse Chestnut ◽  
Uv Absorbance ◽  
Waste Reuse ◽  
Seed Coats

Background: To protect renewable packaging materials against autoxidation and decomposition when substituting harmful synthetic stabilizers with bioactive and bio-based compounds, extracts from Aesculus hippocastanum L. seeds were evaluated. The study objectives were to determine the antioxidant efficacy of bioactive compounds in horse chestnut seeds with regard to different seed fractions, improve their extraction, and to evaluate waste reuse. Methods: Different extraction techniques for field samples were evaluated and compared with extracts of industrial waste samples based on total phenolic content and total antioxidant capacity (2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS)). The molecular weight distribution and absorbance in ultraviolet range (UV) of seed coat extracts were determined, and the possibility of extracts containing proanthocyanidins was examined. Results: Seed coat extracts show a remarkable antioxidant activity and a high UV absorbance. Passive extractions are efficient and much less laborious. Applying waste product seed coats leads to a reduced antioxidant activity, total phenolic content, and UV absorbance compared to the field sample counterparts. In contrast to peeled seed extracts, all seed coat extracts contain proanthocyanidins. Discussion: Seed coats are a potential source of bioactive compounds, particularly regarding sustainable production and waste reuse. With minimum effort, highly bioactive extracts with high potential as additives can be prepared.

scholarly journals Araçá (Psidium cattleianum Sabine): bioactive compounds, antioxidant activity and pancreatic lipase inhibition

2021 ◽  
Vol 51 (11) ◽  
Author(s):  
Elisa dos Santos Pereira ◽  
Juliana Rocha Vinholes ◽  
Taiane Mota Camargo ◽  
Chirle de Oliveira Raphaelli ◽  
Núbia Marilin Lettnin Ferri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Pancreatic Lipase ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Biological Activities ◽  
Total Phenolic ◽  
Total Anthocyanins ◽  
Pancreatic Lipase Inhibition ◽  
Lipase Inhibition

ABSTRACT: “Araçá” has been reported with different biological activities such as antioxidant, antiproliferative and antimicrobial as well as inhibitors of digestive enzymes. The digestive pancreatic lipase enzyme plays a fundamental role in lipid metabolism, and its inhibition has been studied as a target for obesity treatment. This study quantified the bioactive compounds present in different parts of “araçá” fruit and evaluated their antioxidant activity and lipase inhibition properties. Three samples were analyzed for total anthocyanins, total phenolic content, antioxidant activity and pancreatic lipase inhibition. Anthocyanins were reported only in pulp-peel of red “araçá” sample. Phenolic compounds concentration was higher in pulp-peel than in seeds for all samples. The antioxidant activity followed the same trend. A positive correlation was observed between total phenolic content and both antioxidant activity and lipase inhibition. Lipase inhibition activity was higher for pulp-peel compared to the seeds. Overall, the results showed that “araçá” fruit extracts could be beneficial for the treatment of obesity.

scholarly journals Effects of an herbal extract composed of white tea, roasted yerba mate and fermented rooibos on the antioxidant activity and sensory properties of popsicles manufactured with different protein sources

2020 ◽  
Vol 11 ◽  
Author(s):  
Jânio Sousa Santos ◽  
André Serenato Leal ◽  
Graziela Bragueto Escher ◽  
Adriano Gomes Cruz ◽  
Thiago Mendanha Cruz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Animal Protein ◽  
Total Phenolic ◽  
Yerba Mate ◽  
Protein Sources ◽  
White Tea

Popsicle-type edible ice cream is consumed worldwide for its sensory properties. However, its nutritional composition is limited to carbohydrates, sweeteners and synthetic flavors. In this work, the objective was to develop popsicles manufactured with different protein sources (rice protein, concentrated bovine milk whey protein and a mixture of both proteins) and added with an herbal lyophilized extract (LME) composed of white tea, fermented rooibos, and roasted yerba mate. Six formulations were produced and their proximate composition, physicochemical properties, sensory acceptability, total phenolic content, condensed tannins, and in vitro antioxidant activity determined. Popsicles added with LME showed a higher total phenolic content compared to the controls (without LME). The popsicles formulated with animal protein and LME showed the highest antioxidant activity as measured by the DPPH and FRAP assays. In relation to sensory analysis, the highest acceptance rates, 91 and 88%, were observed in formulations added with animal protein without and with LME, respectively. On the other hand, the vegan formulation added with LME had the lowest acceptance rate (69%). Overall, the addition of LME and concentrated bovine whey protein provides a viable option for the development of phenolic-rich protein-based popsicles.

scholarly journals Effect of Organic Fertilizers on Antioxidant Activity and Bioactive Compounds of Fenugreek Seeds in Intercropped Systems with Buckwheat

Agronomy ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 367 ◽  
Author(s):  
Aliyeh Salehi ◽  
Sina Fallah ◽  
Karin Zitterl-Eglseer ◽  
Hans-Peter Kaul ◽  
Ali Abbasi Surki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Organic Fertilizer ◽  
Organic Fertilizers ◽  
Total Phenolic ◽  
Broiler Litter ◽  
Antioxidant Power ◽  
Fenugreek Seeds

Antioxidants and flavonoids are beneficial compounds used in the pharmaceutical and food industries that are derived from natural sources. A two-year field experiment was undertaken to investigate the effect of agricultural management practices on the trigonelline content, antioxidant activity measured with DPPH (2,2-Diphenyl-1-Picrylhydrazyl) and FRAP (Fe+++-Reduction, Ferric reducing antioxidant power), total phenolic content, total flavonoids content, and specific flavonoid contents of fenugreek seeds. The treatments examined were sole fenugreek (Sole F) and three intercropping ratios with buckwheat (B) (F:B = 2:1, 1:1, and 1:2), each with three types of fertilizer (chemical fertilizer, integrated fertilizer, and broiler litter). The highest trigonelline content of fenugreek seeds was obtained in F:B = 2:1 fertilized with broiler litter. Compared to Sole F, the fenugreek seeds harvested in the intercropped treatments had higher antioxidant activity, total phenolic content, vitexin, isovitexin, orientin, and isoorientin. The treatment F:B = 2:1 enhanced the antioxidant activity and the content of bioactive compounds. Overall, the addition of organic manure to fenugreek seeds was highly effective at promoting all compounds analyzed in both the sole and the intercrop systems. Our study found that harvested fenugreek seeds from plants that were intercropped with buckwheat and with the application of organic fertilizer enhanced the seed content of antioxidants and flavonoids.

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