Biological role and health benefits of antioxidant compounds in cereals

Substances inhibiting or preventing oxidative damage in the target molecule are called antioxidants. It has been shown that antioxidants are substances that contribute to the prevention of a number of serious human diseases, and antioxidant activity is one of the important parameters for the quality of food products and ingredients. Phenolic compounds are of greatest importance for this review. It is now established that whole grain cereals contain a large number of bound polyphenols. It is known that cereals have high nutritional value, contain unsaturated fatty acids, basic mineral elements, proteins and β-glucans, and are also characterized by the presence of various chemical substances with antioxidant properties. In recent years, work has begun in some Western countries to study the content of antioxidants in various grains. In Russia, only a small amount of work has been devoted to the study of these important chemical compounds in grain crops. It should be noted that, although these species are considered to be one of the main components of human nutrition, research in the field of determining their antioxidant activity has not been sufficiently carried out. In order to attract the attention of plant growers, plant breeders, plant physiologists, geneticists and biotechnologists, we offer a review of current literature.

Download Full-text

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.

Download Full-text

Processing Impact on Nutritional, Antinutritional, and Phytochemical of Fenugreek Seeds (Trigonella Foenum-Graecum L.)

Himalayan Journal of Science and Technology ◽

10.3126/hijost.v5i01.42131 ◽

2021 ◽

Vol 5 (01) ◽

pp. 36-44

Author(s):

Babita Adhikari ◽

Shonu Rai

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Bioactive Components ◽

Fenugreek Seeds ◽

Nutritional Compounds ◽

Trigonella Foenum Graecum L ◽

The Impact ◽

Reduction Percentage ◽

Iron And Calcium

Phytate and tannin are more pronounced antinutrients limiting the nutritional quality of fenugreek. The impact of roasting (130±5°C for 7 minutes), soaking (12 hrs. at room temperature) and germination (72 hrs. at 25°C) on bioactive compounds (polyphenol and antioxidant activity), nutritional and anti-nutritional compounds (phytate and tannin) in Fenugreek were studied. Experimental data were analyzed using the software GenStat 12th Edition. Protein increased significantly (p<0.05) during roasting, soaking, and germination whereas fat decreased significantly. Iron and calcium increased during roasting whereas decreased during soaking and germination. Maximum reduction of phytate (54.55%) and tannin (66.73%) were found when fenugreek seeds were germinated (72 hours). The reduction percentage of antinutrients by soaking (12 hours) and roasting (130±5⁰C for 7 mins) was found to be a lesser effective method compared to germination. All the treatments had a significant (p<0.05) impact on their bioactive components. Phenolic content increased significantly (p<0.05) during roasting, soaking, and germination. Antioxidant activity (IC50=1.28mg dm/ml) was found to be high in the germinated samples as compared to raw, roasted, and soaked samples. Hence, Germination of fenugreek seeds for 72 hours is concluded as the most effective and promising method for the reduction of antinutrients and increasing the nutritional components, phytochemicals, and antioxidant properties.

Download Full-text

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.

Download Full-text

Antioxidant activity of Dianthus chinensis flowers processed by ionizing radiation

Brazilian Journal of Radiation Sciences ◽

10.15392/bjrs.v7i2a.674 ◽

2019 ◽

Vol 7 (2A) ◽

Cited By ~ 1

Author(s):

Amanda Cristina Ramos Koike

Keyword(s):

Antioxidant Activity ◽

Total Phenolics ◽

Antioxidant Properties ◽

Reducing Power ◽

Bioactive Components ◽

Irradiation Treatment ◽

Dpph Scavenging Activity ◽

Dpph Scavenging ◽

Β Carotene

The edible flowers are increasingly used in culinary preparations, which require new approaches to improve their conservation and safety. Irradiation treatment is safe and an effective alternative for food conservation. Indeed, it can also guarantee food quality, increasing shelf-life and disinfestation of it. This technology gives us a versatile way to get good quality food, reducing post-harvest losses. Dianthus chinensis flowers, popularly known as Chinese pink, are widely used in culinary preparations, being also acknowledged for their bioactive components and antioxidant properties. The purpose of this study was to evaluate the antioxidant activity of D. chinensis flowers submitted to electron beam and gamma irradiation at 0, 0.5, 0.8 and 1 kGy. The antioxidant properties were evaluated through 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, reducing power and β-carotene bleaching inhibition assays. Total phenolics were also determined by the Folin-Ciocalteu assay. The antioxidant activity was higher for irradiated samples, especially those treated with 0.8 and 1 kGy, independently of the radiation source, which showed the highest capacity to inhibit β-carotene bleaching. Accordingly, the applied irradiation treatments seemed to represent feasible technology to preserve the quality of edible flower petals, being able to improve the antioxidant activity

Download Full-text

Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520

10.5772/intechopen.96103 ◽

2021 ◽

Author(s):

Gustavo Monteiro ◽

Maria Araújo ◽

Paula Barbosa ◽

Marcelo Mello ◽

Tonny Leite ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Antioxidant Activity ◽

Native Species ◽

Statistical Design ◽

Partial Purification ◽

Antioxidant Compounds ◽

High Concentration ◽

Functional Quality ◽

Physical And Chemical

The pitanga (Eugenia uniflora L.) is a native species to Brazil and widely used by Brazilian industry, mainly in food, to juice, ice cream, soft drinks, jellies and liqueurs production. The fruit contains a high concentration of anthocyanins, flavonoids and carotenoids, which make it a promising source of antioxidant compounds. The objective of this work was to produce and purify tannase from Saccharomyces cerevisiae CCMB 520, to apply in the integral pitanga juice and to verify its physical and chemical effects. The tannase was produced under submerged fermentation in bench bioreactor. After the fermentation process the enzyme was partially purified. The partially purified tannase was applied in the integral pitanga juice using Doehlert statistical design. The effect of the enzymatic application was analyzed by means of phenolic compounds contents and antioxidant activity. Physical–chemical analyzes were carried out to investigate the Standard Identity and Quality of the juice. The best results for partial purification were obtained by ultrafiltration. After application, the total phenolics content was 4855 mg Eq. AG/L, and for the antioxidant activity was 952 μMTrolox/L (69.41%). It has been found that it is possible by means of enzymatic treatment to improve the functional quality of the integral pitanga juice.

Download Full-text

Use of multivariate statistics to predict the physicochemical quality of milk

Research Society and Development ◽

10.33448/rsd-v9i4.2808 ◽

2020 ◽

Vol 9 (4) ◽

pp. e41942808

Author(s):

Lenara Oliveira Pinheiro ◽

Mário Roberto Júnior ◽

Clara Mariana Gonçalves Lima ◽

Heliara Caires Sousa ◽

Jorge Pamplona Pagnossa ◽

...

Keyword(s):

Principal Component Analysis ◽

Principal Component ◽

Raw Milk ◽

Dry Extract ◽

Quality Of Food ◽

Quality Of Milk ◽

Main Components ◽

Extract Protein

Multivariate analysis involves the application of statistical and computational methods to predict responses. Among the various methods of statistical analysis multivariate, the analysis by main components is highlighted to predict the composition and quality of food in general. The objective of this work was to characterize the milk producers of the municipality of Itapetinga-BA, using principal component analysis. Twenty samples of raw milk were used, collected at the reception of the dairy located in Itapetinga-BA. The variables analyzed were: fat, density, defatted dry extract, protein and lactose. The first two main components explained 87.24% of the total variation. It was verified the formation of different groups distributed in the four quadrants of the system. First quadrant stood out from the others by forming a group composed of ten producers in the analyzed region, characterized by presenting samples with higher lactose content and lower fat content in milk. The lactose and fat variables are of greater importance in the characterization of milk.

Download Full-text

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

10.20944/preprints201610.0015.v1 ◽

2016 ◽

Author(s):

J. Jesús Manríquez-Torres ◽

J. Antonio Sánchez-Franco ◽

Esther Ramírez-Moreno ◽

Nelly del S. Cruz-Cansino ◽

J. Alberto Ariza-Ortega ◽

...

Keyword(s):

Antioxidant Activity ◽

Fatty Acid ◽

Fatty Acid Profile ◽

Antioxidant Properties ◽

Control Sample ◽

Antioxidant Compounds ◽

Conservation Treatment ◽

Rubus Fruticosus ◽

Antioxidant Content ◽

Oil Extract

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.

Download Full-text

Bioprospection of Enggano Macroscopic Fungi as Antibacterial and Antioxidant Agents

BERITA BIOLOGI ◽

10.14203/beritabiologi.v20i2.4110 ◽

2021 ◽

Vol 20 (2) ◽

pp. 201-210

Author(s):

Evana Evana ◽

Kartika Dyah Palupi ◽

Listiana Oktavia ◽

Ahmad Fathoni

Keyword(s):

Antioxidant Activity ◽

Antibacterial Activity ◽

Antioxidant Properties ◽

Antioxidant Compounds ◽

Activity Assay ◽

Tropical Country ◽

Antioxidant Agents ◽

Ic50 Values ◽

Weak Activity ◽

Antibacterial And Antioxidant Activity

Macrofungi in Indonesia have not been widely studied for their pharmacological activity, especially as a source of antibacterial and antioxidant properties, even though Indonesia as a tropical country has quite a high diversity of macrofungi. This study aims to reveal the potential of macrofungi from the Enggano forest as a source of antibacterial and antioxidant compounds. Four types of macrofungi were collected and their metabolites were extracted using four types of organic solvents. Antibacterial and antioxidant activity assay of the extract was carried out using the TLC Bioautography method. From the sixteen macrofungal extracts, there is one extract that has the strongest antibacterial activity compared to the others, namely n-hexane Coriolopsis polyzona. It showed moderate antibacterial activity against Staphylococcus aureus and Escherichia coli with MIC values of 256–128 μg/mL, respectively. Meanwhile, the antioxidant activity of the macrofungal extracts showed weak activity with IC50 values of 3080–7370 μg/mL (AAI values of 0.033–0.079).

Download Full-text

Antioxidant Activity of Pastinaca sativa L. ssp. sylvestris [Mill.] Rouy and Camus Essential Oil

Molecules ◽

10.3390/molecules25040869 ◽

2020 ◽

Vol 25 (4) ◽

pp. 869 ◽

Cited By ~ 1

Author(s):

Călin Jianu ◽

Ionuț Goleț ◽

Daniela Stoin ◽

Ileana Cocan ◽

Alexandra Teodora Lukinich-Gruia

Keyword(s):

Antioxidant Activity ◽

Essential Oil ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Oxidation Products ◽

Butylated Hydroxytoluene ◽

Synthetic Chemicals ◽

Main Components ◽

Cold Pressed

In the last decade, there has been growing interest in the food industry in replacing synthetic chemicals with natural products with bioactive properties. This study’s aims were to determine the chemical composition and the antioxidant properties of the essential oil of Pastianica sylvestris. The essential oil was isolated with a yield of 0.41% (w/v) by steam distillation from the dried seeds and subsequently analysed by GC-MS. Octyl acetate (78.49%) and octyl hexanoate (6.68%) were the main components. The essential oil exhibited an excellent activity for the inhibition of primary and secondary oxidation products for cold-pressed sunflower oil comparable with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which were evaluated using peroxide and thiobarbituric acid values. The antioxidant activity of the essential oil was additionally validated using DPPH radical scavenging (0.0016 ± 0.0885 mg/mL), and β-carotene-linoleic acid bleaching assays. Also, the amounts of total phenol components (0.0053 ± 0.0023 mg GAE/g) were determined.

Download Full-text

Influence of thermal modification and extraction techniques on yield, antioxidant capacity and phytochemical profile of chestnut (Castanea sativa Mill.) wood

Holzforschung ◽

10.1515/hf-2020-0037 ◽

2020 ◽

Vol 0 (0) ◽

Cited By ~ 1

Author(s):

Immacolata Faraone ◽

Daniela Russo ◽

Maurizio D’Auria ◽

Maria Roberta Bruno ◽

Paola Cetera ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Antioxidant Properties ◽

Castanea Sativa ◽

Total Content ◽

Thermal Modification ◽

Gas Chromatography Mass Spectrometry ◽

Antioxidant Compounds ◽

Extraction Techniques ◽

Ultrasound Assisted Extraction

AbstractNumerous investigations on the antioxidant properties of different plant tissue extracts are available in literature, but few studies on the effect of thermally modified wood on secondary metabolites were carried out up to now. This study highlights the influence of the thermal modification of Castanea sativa Mill. wood on total content of antioxidant compounds and consequently on its antioxidant activity. In addition, a chemical profile by Gas Chromatography–Mass Spectrometry (GC–MS) of the extractives was carried out. Wood of chestnut, thermally modified at 180 °C for 3 h, was used to obtain wood meal which was subjected to different extraction techniques, as maceration extraction (ME), ultrasound assisted extraction (UAE) and accelerated solvent extraction (ASE). The total content of principal antioxidant compounds, such as polyphenols, flavonoids and tannins, as well as the evaluation of antioxidant capacity by using different in vitro assays were determined. Relative Antioxidant Capacity Index (RACI), which is used to compare all antioxidant parameters, has also been applied. The study demonstrated a positive influence on chemical compounds present in C. sativa Mill wood originating from the thermal modification process. Thus, is possible to consider thermal modification as a promising strategy to improve the antioxidant activity of chestnut wood extractives.

Download Full-text