scholarly journals Hydrothermal Treatment to Remove Tannins in Wholegrains Sorghum, Milled Grains and Flour

2019 ◽  
Vol 3 (4) ◽  
pp. p122
Author(s):  
María Del Rosario Acquisgrana ◽  
Laura Cecilia Gómez Pamies ◽  
Elisa Inés Benítez
Keyword(s):  
Antioxidant Capacity ◽  
Hydrothermal Treatment ◽  
Food Processing ◽  
Total Antioxidant Capacity ◽  
Control Sample ◽  
The Other ◽  
Initial Value ◽  
Total Polyphenols ◽  
Total Antioxidant ◽  
Noticeable Reduction

Pigmented sorghum with high content of tannins were studied in this work. Tannins bind to proteins and reduce their availability. A hydrothermal treatment was carried out to reduce tannins. A control sample of non-pigmented pericarp variety was used. After the treatment, grains were milled, and a part was separated for wholegrain flour elaboration. Several determinations were done after treatment: tannins (T), total antioxidant capacity (TAC) and total polyphenols (TPP) content. TPP and TAC in wholegrain pigmented sorghum were 3.9 to 12.3 and 2.3 to 3.5 times higher than those of non-pigmented sorghum, respectively. In all sorghum varieties the extractions of TPP decreased with milling. TAC in flour increased 3.3 times the initial value for non-pigmented sorghum, whereas for the other sorghum samples it increased slightly from 1.1 to 1.3 times the initial value. In flours there was a noticeable reduction in T, with respect to the wholegrain. It was possible to conclude that the hydrothermal treatment allowed lower levels of tannins than those established in the Codex for both wholegrain sorghum and flour. This reduction makes it possible to obtain flour which may be suitable for food processing and the recovery of tannins for other uses.

scholarly journals In Ovo Injection of GABA Can Help Body Weight Gain at Hatch, Increase Chick Weight to Egg Weight Ratio, and Improve Broiler Heat Resistance

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1364
Author(s):  
Chris Major Ncho ◽  
Akshat Goel ◽  
Chae-Mi Jeong ◽  
Mohamed Youssouf ◽  
Yang-Ho Choi
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Status ◽  
Body Weight Gain ◽  
Weight Ratio ◽  
The Other ◽  
Mrna Levels ◽  
In Ovo ◽  
Total Antioxidant ◽  
In Ovo Injection

The aim of this study was to explore the outcomes of an in ovo GABA injection in broilers challenged with HS. In Experiment 1, 210 Arbor Acres eggs were allocated to five treatments: no-injection, and in ovo injection of 0.6 mL of 0%, 5%, 10%, or 20% of GABA. Hatchling weight and CWEWR were significantly increased in the 5% GABA group. In ovo, injection of 10% GABA solution caused a significant decrease in plasma cholesterol and increased plasma total antioxidant capacity of hatchlings. Experiment 2 was conducted with 126 fertile Arbor Acres eggs distributed into one of two groups. At 17.5 days of incubation, one received no injection, and the other was fed 0.6 mL of 10% GABA. On day 10, one subgroup (4 replicates * 3 birds) from each treatment was submitted to HS (38 ± 1 °C for 3 h) while the other was kept at a thermoneutral temperature (29 ± 1 °C). An in ovo injection of GABA significantly increased total antioxidant capacity, but reduced malondialdehyde levels, hepatic mRNA levels of HSP70, FAS, and L-FABP with HS. In conclusion, an in ovo GABA injection improves CWEWR and antioxidant status at hatch, and enhances antioxidant status while downregulating the expression of HSP70 and fatty acid metabolism-related genes in young chicks under HS.

scholarly journals Physiological and Gene Expression Responses of Six Annual Ryegrass Cultivars to Cobalt, Lead, and Nickel Stresses

2021 ◽  
Vol 22 (24) ◽  
pp. 13583
Author(s):  
Siyu Qiao ◽  
Ye Tao ◽  
Qinghua Shan ◽  
Jingang Wang ◽  
Tuanyao Chai ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Heavy Metal Contamination ◽  
The Other ◽  
Blue Dye ◽  
Metal Transporters ◽  
Genes Encoding ◽  
Total Antioxidant ◽  
Physiological Indexes

Heavy metals negatively affect soil quality and crop growth. In this study, we compared the tolerance of six ryegrass cultivars to cobalt (Co2+), lead (Pb2+), and nickel (Ni2+) stresses by analyzing their physiological indexes and transcript levels of genes encoding metal transporters. Compared with the other cultivars, the cultivar Lm1 showed higher germination rates and better growth under Co2+, Pb2+, or Ni2+ treatments. After 48 h of Co2+ treatment, the total antioxidant capacity of all six ryegrass cultivars was significantly increased, especially that of Lm1. In contrast, under Pb2+ stress, total antioxidant capacity of five cultivars was significantly decreased, but that of Lm1 was unaffected at 24 h. Staining with Evans blue dye showed that the roots of Lm1 were less injured than were roots of the other five ryegrass cultivars by Co2+, Pb2+, and Ni2+. Lm1 translocated and accumulated lesser Co2+, Pb2+, and Ni2+ than other cultivars. In Lm1, genes encoding heavy metal transporters were differentially expressed between the shoots and roots in response to Co2+, Pb2+, and Ni2+. The aim of these researches could help find potential resource for phytoremediation of heavy metal contamination soil. The identified genes related to resistance will be useful targets for molecular breeding.

scholarly journals Red, White, And...Orange? A New Look into an Old Wine (P20-007-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Shely Salemnia ◽  
Rosalia Garcia-Torres ◽  
Dena Herman ◽  
Claudia Fajardo-Lira
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
White Wine ◽  
Red Wines ◽  
Total Polyphenols ◽  
White Wines ◽  
Skin Contact ◽  
Total Antioxidant ◽  
Orange Wine

Abstract Objectives Orange wine is essentially white wine that is produced similarly to red wines, with skin-contact during maceration. Various polyphenols found in red wine may be contributing to the observed benefits on heart health. The objective is to identify if grape skin contact gives orange wine similar antioxidant properties as red wine, by comparing total polyphenols and antioxidant capacity of red, white, and orange wines. Methods Fifteen wine samples were analyzed in triplicates (4 red, 8 orange and 3 white wines). A set of orange, red and white wines from the same wineries and vintages were purchased and analyzed. Analysis consisted of total polyphenols, total antioxidant capacity, and color. Total polyphenols were measured using the Folin Ciocalteu method (gallic acid equivalent per liter (GA/L)), total antioxidant capacity was measured using the ORAC method (micromol of Trolox equivalent per mililiter (µmol TE/ml)) and color was measured using a colorimeter (Lab color scale). Results Total polyphenol content in orange wines (1259.2 + 138.9 mg GA/L) was 0.6 times of red wines (2239.4 + 156.9 mg GA/L) and 4.6 times higher than white wines (273.9 + 11.8 mg GA/L). Similarly, the antioxidant capacity of orange wine (12.2 + 1.9 µmol TE/ml) was 0.6 times of red wines (20.9 + 2.7 µmol TE/ml) and 2.3 times higher than white wines (4.9 + 0.9 µmol TE/ml). Differences in total polyphenols and antioxidant capacity between types of wines were significantly different (ANOVA, α = 0.05). Color of orange wines had great variability, ranging from pale to deep orange and confirmed by the wide range of a and b color values (0.3 to 2.9 and 13.3 to 25.5 respectively). Many factors can contribute to this variation, including grape variety, winery, methods of production and storage; only two countries have a legal definition of orange wine or skin-contact white wine, thus adding additional variability. Conclusions This allows for understanding of the characteristics of orange wines, which may have a beneficial effect on heart health and how it compares with other wine styles. Funding Sources California State University, Northridge.

scholarly journals Effect of Food Processing on Total Antioxidant Capacity

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 370-370
Author(s):  
Steven Stanley ◽  
Anthony Basile ◽  
Anaissa Ruiz Tejada ◽  
Ellinor Hjelm ◽  
Karen Sweazea
Keyword(s):  
Antioxidant Capacity ◽  
Food Processing ◽  
Total Antioxidant Capacity ◽  
The United States ◽  
Published Data ◽  
Processed Foods ◽  
Food Groups ◽  
Data Set ◽  
Food Items ◽  
Total Antioxidant

Abstract Objectives Ultra-processed foods (UPF) make up the majority of energy intake in the United States. Consumption of these foods is correlated with poor health outcomes related to chronic inflammation. The objective of this study is to examine the relationship between food processing and total antioxidant capacity (TAC). It was hypothesized that TAC will be highest in Minimally Processed (MIN), lower in Processed (PRO), and lowest in Ultra-processed foods (UPF). Methods TAC (mmol/100g) data were obtained for 3,139 foods from a published data set. Food items were coded to agreement by the research team into three groups of the NOVA classification (MIN, PRO, UPF) as well as MyPyramid food groups (with alcohol and beverage groups added). A Kruskal-Wallis and Mann-Whitney U Test were used to determine significance across and between groups, respectively, with an alpha of 0.05. Results The mean TAC of all three NOVA groups for all food items were significantly different (MIN: 11.66 ± 46.29; PRO: 0.85 ± 1.79; UPF: 0.80 ± 1.93; P < 0.001). While all MyPyramid groups had significant differences in mean TAC between food processing groups (P < 0.05 for all), Fruits, Alcohol, and Bean, Nuts, and Seeds supported the hypothesis. Whereas, mixed results were found for all other MyPyramid groups and did not support the hypothesis (i.e., mean TAC was not always lower in higher processed foods). Conclusions Generally, foods that were more processed were lower in TAC. However, this trend does not hold for all MyPyramid food groups which could be attributed to the varying food processing techniques (e.g., fortification and additives). The lower total antioxidant capacity, on average, of UPFs could be a mechanism through which consumption of these foods promotes inflammatory chronic disease. Funding Sources None.

EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS

2020 ◽  
Author(s):  
Despina-Maria Bordean ◽  
Aurica Breica Borozan ◽  
Gabriel Bujanca ◽  
Camelia Cioban ◽  
Delia Gabriela Dumbrava
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Crude Protein ◽  
Starch Content ◽  
Colorimetric Method ◽  
High Water ◽  
Local Market ◽  
Total Polyphenols ◽  
Total Antioxidant

Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude protein quantified by using a rapid colorimetric method, total antioxidant capacity determinate using CUPRAC method and total polyphenols content using Folin-Ciocalteu assay. The experimental results show that blue roasted potatoes present the highest content of crude protein, total antioxidant capacity and total polyphenols content and the lowest water content. The obtained data are used to create a graphical fingerprint of raw and processed potatoes in order to identify the best options to mix different potatoes assortments and to create innovative nutritious food products

scholarly journals Investigation of Astaxanthin Effect on Cisplatin Ototoxicity in Rats by Using Otoacoustic Emission, Total Antioxidant Capacity, and Histopathological Methods

2019 ◽  
pp. 014556131986682 ◽  
Author(s):  
M. Emrah Kınal ◽  
Arzu Tatlıpınar ◽  
Selami Uzun ◽  
Serhan Keskin ◽  
Emrah Tekdemir ◽  
...  
Keyword(s):  
Protective Effect ◽  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Otoacoustic Emission ◽  
The Other ◽  
Female Rats ◽  
Control Group ◽  
Hearing Level ◽  
Significant Difference ◽  
Total Antioxidant

Background: Cisplatin-induced ototoxicity is related to oxidative stress. Astaxanthin is one of the most powerful antioxidants in nature. Aims/objectives: To investigate the protective effect of astaxanthin on cisplatin-induced ototoxicity. Materials and Methods: Thirty-five Sprague Dawley female rats were divided into 5 groups: control, cisplatin, and cisplatin with 10, 20, and 40 mg/kg astaxanthin groups. Cisplatin group received a single intraperitoneal injection of 14 mg/kg cisplatin. While saline was administered in the control group, in the other 3 groups, 10, 20, and 40 mg/kg daily doses of astaxanthin were administered through orogastric cannula before administration of cisplatin. Baseline and 10th day otoacoustic emission tests were administered. An intracardiac blood sample was taken to measure total antioxidant capacity (TAC), and the cochleas of the animals were investigated histopathologically. Results: Hearing level of astaxanthin 40 mg/kg + cisplatin group was higher at 24 kHz and 32 kHz frequencies compared to the cisplatin group. The TAC value of the cisplatin group was lower than both the control and astaxanthin + cisplatin groups ( P < .05). On histopathological examination, the other groups were deformed compared to the control group, but no statistically significant difference was observed between the astaxanthin + cisplatin and cisplatin groups. Conclusions and significance: Astaxanthin showed protective effect at high frequencies when it was administered at high dose. Thus, astaxanthin may have protective effect against cisplatin-induced ototoxicity.

scholarly journals Phenolic composition and total antioxidant capacity analysis of red wine vinegars commercialized in Portuguese market

2018 ◽  
Vol 33 (2) ◽  
pp. 102-115 ◽  
Author(s):  
Miguel Cruz ◽  
Ana C. Correia ◽  
Fernando J. Gonçalves ◽  
António M. Jordão
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Phenolic Content ◽  
The Other ◽  
Capacity Analysis ◽  
Phenolic Composition ◽  
Phenolic Fraction ◽  
Total Antioxidant ◽  
High Diversity

In the last years, there has been an increase in consumption of wine vinegars in Portugal. Thus, the aim of this work was to evaluate the phenolic composition and total antioxidant capacity from several commercial red wine vinegars commercialized in Portuguese market. Several parameters were evaluated: general phenolic composition, chromatic characteristics, individual anthocyanins and phenolic acids by HPLC, and total antioxidant capacity by two methodologies (DPPH and ABTS). For the different parameters analyzed, the red wine vinegars samples studied differed significantly. Vinegars with higher phenolic content tend to have lower lightness, but higher values of the red component color. High diversity of anthocyanins was detected, with some of the vinegars being distinguished by having significantly higher values of anthocyanins compared to the others, as was detected for the generality of the other phenolic parameters. The total antioxidant capacity was positively correlated with the different phenolic parameters. Finally, higher total antioxidant capacity was detected for the phenolic fraction containing anthocyanins and polymeric proanthocyanidins. The results obtained confirm that red wine vinegars are good sources of phenolic compounds and antioxidants. However, there is a great diversity of values for the various red wine vinegars commercialized in the Portuguese market.

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