scholarly journals Compuestos antioxidantes y su bioaccesibilidad in vitro de la zanahoria (Daucus carota): cambios por procesos térmicos

2021 ◽  
Vol 10 (19) ◽  
pp. 239-248
Author(s):  
Nohemí Espinoza-Gayosso ◽  
Esther Ramírez-Moreno ◽  
Nelly del Socorro Cruz-Cansino ◽  
Alicia Cervantes-Elizarrarás ◽  
Quinatzin Yadira Zafra-Rojas
Keyword(s):  
Ascorbic Acid ◽  
Daucus Carota ◽  
Dry Weight ◽  
Dry Mass ◽  
Antioxidant Compounds ◽  
Acid Oxidase ◽  
Thermal Treatments ◽  
Pressure Cooking ◽  
In Vitro Bioaccessibility

La zanahoria (Daucus carota) pertenece a la familia de las Umbelíferas, es un vegetal rico en β-carotenos y otros antioxidantes. El objetivo de la revisión fue analizar el efecto del procesamiento térmico de la zanahoria sobre los compuestos antioxidantes y su bioaccesibilidad. Los tratamientos térmicos varían de acuerdo a las condiciones de temperatura y tiempo a los que son sometidos los alimentos. Investigaciones han reportado la aplicación de tratamientos térmicos en zanahoria como hervido, pasteurización, ultrapasteurización, esterilización comercial, escaldado, cocción a presión y freído. Existen cambios significativos en los parámetros de color cuando las zanahorias son escaldadas, los valores de a* y b* disminuyeron respecto a las muestras no tratadas. El contenido de compuestos fenólicos y su bioaccesibilidad se reduce con el escaldado y la pasteurización. La zanahoria Egmont Gold tratada a 80°C incrementó la concentración de ácido ascórbico (318.82±18.40 µg/g ps (peso seco)) en 23.84%, respecto a la muestra a temperatura ambiente (258.12±32.56 µg/g ps), debido a la inactivación de la enzima ácido ascórbico oxidasa. La cocción a presión (5134.5±75.3 µg/100 g pf (peso fresco)), hervido (6740.3±58.6 µg/100 g pf), freído (5926.4±106.6 µg/100 g pf), escaldado (87.70±2.75 µg/g pf) y secado (882-1079 mg/kg masa seca) de la zanahoria, provocó una disminución de carotenoides (2.53-31.58%). Por el contrario, cuando se analizó la bioaccesibilidad in vitro, la cocción a presión, hervido y freído incrementaron la bioaccesibilidad de los carotenoides (29.80%, 25.45% y 38.47%, respectivamente) en comparación con la zanahoria sin tratami The carrot (Daucus carota) belongs to the Umbelliferae family, is vegetable rich in β-carotenes and other antioxidants. The aim of the review was to analyze the effect of thermal processing of carrot on antioxidant compounds and their bioaccessibility. The thermal treatments vary according to the temperature and time conditions to which the food is subjected. Researchers have reported the application of thermal treatments to carrots such as boiling, pasteurization, ultra-pasteurization, commercial sterilization, blanching, pressure cooking and frying. There are significant changes in the colour parameters when the carrots are blanched, the values ​​of a* and b* decreased with respect to the untreated samples. The content of phenolic compounds and their bioaccessibility decreased with the blanching and pasteurization. Egmont Gold carrot treated at 80°C increased the concentration of ascorbic acid (318.82 ± 18.40 µg/g dw (dry weight)) by 23.84%, with respect to the sample at room temperature (258.12 ± 32.56 µg/g dw), due to the inactivation of the enzyme ascorbic acid oxidase. Pressure cooking (5134.5 ± 75.3 µg/100 g fw (fresh weight)), boiled (6740.3 ± 58.6 µg/100 g fw), frying (5926.4 ± 106.6 µg/100 g fw), blanched (87.70 ± 2.75 µg/g fw) and drying (882-1079 mg/kg dry mass) of the carrot, caused a decrease in carotenoids (2.53-31.58%). On the contrary, when was analyzed the in vitro bioaccessibility, pressure cooking, boiling and frying increased the bioaccessibility of carotenoids (29.80%, 25.45% and 38.47%, respectively) compared to carrots without treatment (16.80%), this behaviour also occurs in pasteurized, sterilized, ultra-pasteurized and dehydrated carrot pulp. However, the bioaccessibility of carrot antioxidant compounds depends on the polysaccharides of the cell membrane, proteins and other factors of the food matrix. ento (16.80%), este comportamiento también ocurre en la pulpa de zanahoria pasteurizada, esterilizada, ultrapasteurizada y deshidratada. Sin embargo, la bioaccesibilidad de los compuestos antioxidantes de la zanahoria depende de los polisacáridos de la membrana celular, proteínas y otros factores de la matriz alimentaria.

Notizen: Effect of Magnetic Field on Ascorbic Acid Oxidase Activity, I

1986 ◽  
Vol 41 (3) ◽  
pp. 355-358 ◽  
Author(s):  
V. S. Ghole ◽  
P. S. Damle ◽  
W. H.-P. Thiemann
Keyword(s):  
Magnetic Field ◽  
Ascorbic Acid ◽  
Homogeneous Magnetic Field ◽  
Acid Oxidase ◽  
High Substrate Concentration ◽  
Ascorbic Acid Oxidase ◽  
Rate Of Reaction ◽  
Substrate Concentrations ◽  
Burk Plot

A homogeneous magnetic field of 1.1 T strength exhibits a significant influence on the activity of the enzyme ascorbic acid oxidase in vitro. A Lineweaver-Burk plot of the reaction shows the typical pattern of a mixed-type inhibition, i.e. a larger rate of reaction at low substrate concentrations and a smaller rate of reaction at high substrate concentration than that of the control without magnetic field applied.

scholarly journals In Vitro Antioxidant Activity of Dibenz[b,f]azepine and its Analogues

2008 ◽  
Vol 5 (s2) ◽  
pp. 1123-1132 ◽  
Author(s):  
H. Vijay Kumar ◽  
C. R. Gnanendra ◽  
Nagaraja Naik ◽  
D. Channe Gowda
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
In Vitro Models ◽  
Antioxidant Compounds ◽  
Dependent Manner ◽  
Concentration Dependent Manner

Dibenz[b,f]azepine and its five derivatives bearing different functional groups were synthesized by known methods. The compounds thus synthesized were evaluated for antioxidant potential through different in vitro models such as (DPPH) free radical scavenging activity,ß-carotene-linoleic acid model system, reducing power assay and phosphomolybdenum method. Under our experimental condition among the synthesized compounds dibenz[b,f]azepine (a) and 10-methoxy-5H-dibenz[b,f]azepine (d) exhibited potent antioxidant activity in concentration dependent manner in all the above four methods. Butylated hydroxyl anisole (BHA) and ascorbic acid (AA) were used as the reference antioxidant compounds. The most active compounds like dibenz[b,f]azepine and its methoxy group substituent have shown more promising antioxidant and radical scavengers compared to the standards like BHA and ascorbic acid. It is conceivable from the studies that the tricyclic amines,i.e. dibenz[b, f]azepine and some of its derivatives are effective in their antioxidant activity properties.

scholarly journals Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

LWT ◽  
2021 ◽  
pp. 112780
Author(s):  
Lisette Monsibaez Ramírez-Melo ◽  
Nelly del Socorro Cruz-Cansino ◽  
Luis Delgado-Olivares ◽  
Esther Ramírez-Moreno ◽  
Quinatzin Yadira Zafra-Rojas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Beta Vulgaris ◽  
Thermal Treatments ◽  
In Vitro Bioaccessibility

scholarly journals Bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) en México, mediante un sistema gastrointestinal in vitro//Bioaccessibility of antioxidant compounds from different bean varieties (Phaseolus vulgaris L.) in Mexico, through an in vitro gastrointestinal system

Biotecnia ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 117-125
Author(s):  
Liliana Maribel Pérez-Perez ◽  
Carmen Lizette Del Toro Sánchez ◽  
Esteban Sánchez Chavez ◽  
Ricardo Iván González Vega ◽  
Aline Reyes Díaz ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phaseolus Vulgaris ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
The Body ◽  
Gastrointestinal System ◽  
Antioxidant Compounds ◽  
Phaseolus Vulgaris L ◽  
In Vitro Bioaccessibility

El frijol tiene alto contenido fenólico y actividad antioxidante, por ello es importante conocer cuánto se libera de estos compuestos de la matriz alimentaria y es aprovechado en el organismo. Por lo tanto, el objetivo de este trabajo fue determinar la bioaccesibilidad de compuestos antioxidantes de diferentes variedades de frijol (Phaseolus vulgaris L.) mediante un sistema gastrointestinal in vitro. Se realizó la cuantificación de compuestos fenólicos, flavonoides y capacidad antioxidante (DPPH, ABTS y FRAP) de 6 cultivares: Negro, Flor de Mayo, Patol, Pinto Saltillo, Teapa y Peruano, antes y después del cocimiento. Adicionalmente, se evaluó la digestión gastrointetinal in vitro en frijol cocido. Los resultados obtenidos de las variedades de frijol Teapa y Peruano, presentaron mayor rendimiento de extracto crudo, y un incremento del contenido fenólico. El frijol cocido, mostró un incremento en el contenido de flavonoides en las variedades Teapa, Peruano y Pinto Saltillo, así como mayor capacidad antioxidante, en las variedades Negro, Flor de mayo, Teapa y Peruano. La concentración inhibitoria media (IC50) la alcanzaron Teapa, Pinto Saltillo y Flor de Mayo (106.45, 154.72 y 127.16 μg/mL respectivamente). La digestión gastrointestinal in vitro dio como resultado mayor bioaccesibilidad para compuestos fenólicos, resaltando las variedades Teapa, Pinto Saltillo y Flor de mayo.ABSTRACTBeans have high phenolic content and antioxidant activity, so it is important to know how much of these compounds is released from the food matrix and is used in the body. Therefore, the objective of this work was to determine the antioxidant compounds bioavailability on different bean varieties (Phaseolus vulgaris L.) through an in vitro gastrointestinal system. Quantification of phenolic compounds, flavonoids and antioxidant capacity (DPPH, ABTS and FRAP) of 6 cultivars (Black, Flor de Mayo, Patol, Pinto Saltillo, Teapa and Peruvian) was carried out, before and after cooking. Additionally, in vitro gastrointetinal digestion in cooked beans was evaluated. The results obtained from the Teapa and Peruvian bean varieties showed a higher yield of crude extract and an increase in phenolic content. Cooked beans showed an increase in flavonoid content in the Teapa, Peruvian and Pinto Saltillo varieties, as well as greater antioxidant capacity, in the Negro, Flor de Mayo, Teapa and Peruvian varieties. The mean inhibitory concentration (IC50) was reached by Teapa, Pinto Saltillo and Flor de Mayo (106.45, 154.72 and 127.16 μg/mL respectively). The gastrointestinal digestion in vitro resulted in greater bioavailability for phenolic compounds, highlighting the Teapa, Pinto Saltillo and Flor de Mayo varieties.

scholarly journals Effect of In Vitro Digestion on the Antioxidant Compounds and Antioxidant Capacity of 12 Plum (Spondias purpurea L.) Ecotypes

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1995
Author(s):  
Xochitl Cruz Sollano-Mendieta ◽  
Ofelia Gabriela Meza-Márquez ◽  
Guillermo Osorio-Revilla ◽  
Darío Iker Téllez-Medina
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Digestive System ◽  
Total Content ◽  
In Vitro Digestion ◽  
Antioxidant Compounds ◽  
Gastrointestinal Digestion ◽  
Intestinal Digestion ◽  
Spondias Purpurea

Spondias purpurea L. plum is a source of antioxidant compounds. Nevertheless, once they are consumed and go through the digestive system, these compounds may undergo changes that modify their bioaccessibility. This study aimed to evaluate the effect of in vitro gastrointestinal digestion on the total content of carotenoids (TCC), ascorbic acid (AA), phenolic compounds (TPC), flavonoids (TFC), anthocyanins (TAC), and antioxidant capacity (ABTS, DPPH) of 12 plum Spondias purpurea L. ecotypes. The plum samples were subjected to the InfoGest in vitro digestion model. TCC, AA, TPC, TFC, TAC, ABTS, and DPPH were significantly different (p ≤ 0.05) in each in vitro digestion stage. The gastric stage released the highest content of AA (64.04–78.66%) and TAC (128.45–280.50%), whereas the intestinal stage released the highest content of TCC (11.31–34.20%), TPC (68.61–95.36%), and TFC (72.76–95.57%). Carotenoids were not identified in the gastric stage whilst anthocyanins were lost at the end of the intestinal digestion. At the gastric stage, AA presented a positive and high correlation with ABTS (r: 0.83) and DPPH (r: 0.84), while, in the intestinal stage, TPC and TFC presented positive and high correlation with ABTS (r ≥ 0.8) and DPPH (r ≥ 0.8), respectively.

In vitro bioaccessibility of β-carotene, Ca, Mg and Zn in landrace carrots (Daucus carota, L.)

2015 ◽  
Vol 166 ◽  
pp. 365-371 ◽  
Author(s):  
Fernanda Zaccari ◽  
María Cristina Cabrera ◽  
Ana Ramos ◽  
Ali Saadoun
Keyword(s):  
Daucus Carota ◽  
Daucus Carota L ◽  
In Vitro Bioaccessibility ◽  
Β Carotene

scholarly journals PHYTOCHEMICAL EVALUATION AND IN VITRO ANTIOXIDANT STATUS OF CLERODENDRUM VOLUBILE (AN INDIGENOUS MEDICINAL PLANT)

2016 ◽  
Vol 2 (2) ◽  
pp. 77 ◽  
Author(s):  
Tomisin Happy Ogunwa ◽  
Tolulope Tosin Adeyelu ◽  
Rotimi Yemi Fasimoye ◽  
Mary Bose Oyewale ◽  
Taiwo Ademola Ademoye ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Medicinal Plant ◽  
Research Work ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Dry Weight ◽  
Natural Antioxidants ◽  
Therapeutic Effects ◽  
Dpph Radical

ABSTRACTClerodenrum volubile is an important locally used medicinal plant. It is one of the essential herbs nature has provided for mankind to be consumed as spices, vegetable and also used in the treatment of diseases. Qualitative phytoconstituent screening of the plant revealed the presence of steroids, flavonoids, tannins, saponins, and phenolic compound while chalcones, alkaloid and anthraquinone were absent. Quantitative phytochemical evaluation showed values of 8.29±1.26mg/g rutin equivalent for flavonoids, 3.53±0.05mg/g gallic acid equivalent for phenol, 3.97±0.03mg/g tannic acid equivalent for tannins and 13.67±1.27% for saponin per dry weight. As it is imperative to extend research work on therapeutic effects of the arsenal of plants nature has given to us in Africa so as to obtain a cure for various diseases attacking human’s health, antioxidant properties of the plant was evaluated. Antioxidant models used include iron chelating, DPPH radical, superoxide ion, hydrogen peroxide, ABTS radical, hydroxyl radical scavenging activities and ferric ion reducing properties. The obtained IC50 values against DPPH radical were 141.342 and 120.349µg/mL for Clerodendrum volubile and trolox respectively. The chelating effect of the plant extract at 50% inhibition was close to that of ascorbic acid (standard) with 134.34 and 131.19µg/mL concentration respectively. Overall, the aqueous extract of the plant showed antioxidant potential which was close to the effects exerted by known standard antioxidants (ascorbic acid, trolox and EDTA). The plant could hence provide natural antioxidants which are needed to combat numerous free radical-mediated diseases and complications such as aging, cancer, atherosclerosis, which are linked with oxidative stress. 

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