scholarly journals The Physicochemical and Antioxidant Properties of Sambucus nigra L. and Sambucus nigra Haschberg during Growth Phases: From Buds to Ripening

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1093
Author(s):  
Georgiana Smaranda Marțiș (Petruț) ◽  
Vlad Mureșan ◽  
Romina Maria Marc (Vlaic) ◽  
Crina Carmen Mureșan ◽  
Carmen Rodica Pop ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Maturity Stage ◽  
Growth Phases ◽  
High Concentration ◽  
Sambucus Nigra ◽  
Flower Buds ◽  
Food Ingredients ◽  
Nutritional Characteristics ◽  
Health Promoting ◽  
The Impact

Elderberry growth phases represent an irreversible process involving a series of biochemical changes that have an extremely important impact on nutritional characteristics. The aim was to assess the impact of genotype and maturity stage on phenolic compounds, antioxidant capacity and mineral profile in Sambucus plants harvested during different growth phases, from green elder flower buds to purple-black elderberries, including pollen, peduncles and seeds. Growth phases proved to have a greater influence compared to varieties. The green buds and flowers of both varieties had a high concentration of quercetin 3-rutinoside, also termed the key compound of the study. It was found that antioxidant activity varied in the following order: blooming elder flower pollen > white elder flower buds > blooming elder flowers. Based on these findings, several novel food ingredients and supplements could be obtained in order to develop innovative health-promoting products.

scholarly journals Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos

2021 ◽  
Vol 43 ◽  
pp. e57080
Author(s):  
Nabila Benhamada ◽  
Tayeb Idoui
Keyword(s):  
Triticum Durum ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Total Phenolic ◽  
Fermented Foods ◽  
Spontaneous Fermentation ◽  
Natural Fermentation ◽  
Health Promoting ◽  
The Impact

Fermented foods have made important contributions to human diets for thousands of years and continue to do so. Their health-promoting benefits are attracting increasingly attention. The present study was conducted to evaluate the impact of natural fermentation on antioxidant properties of traditionally fermented wheat (Triticum durum) compared to unfermented samples. Initially, the samples were submitted to traditional spontaneous fermentation. Subsequently, an aqueous extract was obtained and used to determine polyphenolic and flavonoid contents. Moreover, the antioxidant potential was also measured through the determination of the scavenging ability against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, reducing power and hydrogen peroxide scavenging activity. The results showed that the total phenolic and total flavonoid contents were significantly increased in fermented wheat. Moreover, the antioxidant activity was more effective in fermented than in unfermented wheat. Thus, natural fermentation can enhance natural antioxidants in wheat and transform it into a healthy food or ingredient with multi-functional properties which can be used in the food industry.

scholarly journals Antioxidant and antihypertensive protein hydrolysates in fish products – a review

2018 ◽  
Vol 36 (No. 3) ◽  
pp. 195-207 ◽  
Author(s):  
Klaudia Korczek ◽  
Joanna Tkaczewska ◽  
Władysław Migdał
Keyword(s):  
Antioxidant Properties ◽  
In Vitro Digestion ◽  
Good Alternative ◽  
Future Research ◽  
Fish Products ◽  
Technological Processes ◽  
Synthetic Drugs ◽  
Health Promoting ◽  
The Impact

Fish proteins are a good source of bioactive peptides (BAPs). Such BAPs are derived through enzymatic hydrolysis of food proteins and can potentially by applied as health-promoting factors against chronic non-communicable diseases (NCDs), including arterial hypertension, cardiovascular disease and obesity. Antihypertensive and antioxidant BAPs derived from fish could represent a good alternative to synthetic drugs. This article reviews the literature on BAPs derived from fish and fish products, with an emphasis on antihypertensive and antioxidant properties and the impact of technological processes on the activity of BAPs. The review shows that BAPs isolated from fish exhibit quite good stability when applied under moderate physical conditions and after simulated in vitro digestion. Processing can increase the susceptibility of peptides to digestion in the digestive tract as well as improving absorption and immune system responses. Therefore, it is important to determine the optimal conditions under which proteins (and peptides) can be processed in order to maintain their bioactivity. Future research efforts on BAPs should be directed towards an elucidation of their activity after technological processes.

scholarly journals Antioxidant and other health promoting properties of herbs

2018 ◽  
Vol 116 (3) ◽  
pp. 23-33
Author(s):  
Małgorzata Dula ◽  
Jan Matras ◽  
Eugeniusz R. Grela ◽  
Ignacy Niedziółka
Keyword(s):  
Free Radicals ◽  
Fruits And Vegetables ◽  
Antioxidant Properties ◽  
The Body ◽  
Antioxidant Potential ◽  
Natural Food ◽  
Oxidation Reactions ◽  
Food Ingredients ◽  
Health Promoting ◽  
The One

Many component contained in the plants we usually eat are characterized by antioxidant properties, for example polyphenols effectively neutralize free radicals and other reactive oxygen species. The antioxidant potential of some herbal plants is many times higher than that of fruits and vegetables and therefore there has been a growing interest in the active substances contained therein. An improper diet, such as the one rich in lipids, adversely affects the level of free radicals in the body; so it is very important to choose to eat foods with a high antioxidant potential. The oxidation reactions that occur in food products have a detrimental impact on their nutritional value and sensory properties, such as taste, smell, color and texture. Antioxidants added to food can effectively counteract those changes, therefore there are sought natural food ingredients with antioxidant properties to replace synthetic antioxidants, such as BHA, BHT, which are often used in food. Some herbal spices have an anti-inflammatory and antibacterial effect. Moreover, they can stimulate appetite, increase the secretion of digestive juices and improve the absorption of nutrients. A diet enriched with suitable herbs or preparations obtained from them, mainly owing to the antioxidants contained therein, improves the functioning of the organism and prevents the development of certain diseases, such as cancer or atherosclerosis of blood vessels.

scholarly journals Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 927 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Ilce Gabriela Medina-Meza
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Processing Technique ◽  
Whole Grains ◽  
Human Consumption ◽  
Whole Grain ◽  
Policy Makers ◽  
Health Promoting ◽  
The Impact

Urbanization, emergence, and prominence of diseases and ailments have led to conscious and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one type of food with an array of nutritionally important and healthy constituents, including carotenoids, inulin, β-glucan, lignans, vitamin E-related compounds, tocols, phytosterols, and phenolic compounds, which are beneficial for human consumption. They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties. Fermentation is a viable processing technique to transform whole grains in edible foods since it is an affordable, less complicated technique, which not only transforms whole grains but also increases nutrient bioavailability and positively alters the levels of health-promoting components (particularly antioxidants) in derived whole grain products. This review addresses the impact of fermentation on phenolic compounds and antioxidant activities with most available studies indicating an increase in these health beneficial constituents. Such increases are mostly due to breakdown of the cereal cell wall and subsequent activities of enzymes that lead to the liberation of bound phenolic compounds, which increase antioxidant activities. In addition to the improvement of these valuable constituents, increasing the consumption of fermented whole grain cereals would be vital for the world’s ever-growing population. Concerted efforts and adequate strategic synergy between concerned stakeholders (researchers, food industry, and government/policy makers) are still required in this regard to encourage consumption and dispel negative presumptions about whole grain foods.

scholarly journals Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 444
Author(s):  
Mariana Monteiro ◽  
Andreia F. R. Silva ◽  
Daniela Resende ◽  
Susana S. Braga ◽  
Manuel A. Coimbra ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Food Product ◽  
Research Needs ◽  
Processing Conditions ◽  
Antitumor Activities ◽  
Food Ingredients ◽  
Wide Range ◽  
Health Promoting ◽  
The Impact

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g. the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered.

Influence of long-term fertilization on soil microbial biomass and dehydrogenase activity in relation to crop productivity in an acid Inceptisols

2019 ◽  
Vol 56 (3) ◽  
pp. 305-311
Author(s):  
Debasis Purohit ◽  
Mitali Mandal ◽  
Avisek Dash ◽  
Kumbha Karna Rout ◽  
Narayan Panda ◽  
...  
Keyword(s):  
Microbial Biomass ◽  
Dehydrogenase Activity ◽  
Nutrient Content ◽  
Crop Productivity ◽  
Maturity Stage ◽  
Microbial Biomass Nitrogen ◽  
Biological Potential ◽  
Initiation Stage ◽  
The Impact

An effective approach for improving nutrient use efficiency and crop productivity simultaneously through exploitation of biological potential for efficient acquisition and utilization of nutrients by crops is very much needed in this current era. Thus, an attempt is made here to investigate the impact of long term fertilization in the soil ecology in rice-rice cropping system in post kharif - 2015 in flooded tropical rice (Oryza sativa L.) in an acidic sandy soil. The experiment was laid out in a randomized block design with quadruplicated treatments. Soil samples at different growth stages of rice were collected from long term fertilizer experiment.The studied long-term manured treatments included 100 % N, 100% NP, 100 % NPK, 150 % NPK and 100 % NPK+FYM (5 t ha-1) and an unmanured control. Soil fertility status like SOC content and other available nutrient content has decreased continuously towards the crop growth period. Comparing the results of different treatments, it was found that the application of 100% NPK + FYM exhibited highest nutrient content in soils. With regards to microbial properties it was also observed that the amount of microbial biomass carbon (MBC) and microbial biomass nitrogen ( MBN) showed highest accumulation in 100 % NPK + FYM at maximum tillering stage of the rice. The results further reveal that dehydrogenase activity was maximum at panicle initiation stage and thereafter it decreases. Soil organic carbon content, MBC, MBN and dehydrogenase activity were significantly correlated with each other. Significant correlations were observed between rice yield and MBC at maturity stage( R2 = 0.94**) and panicle initiation stage( R2 = 0.92**) and available nitrogen content at maturity stage( R2 = 0.91**).

Chemical Composition and Metal Speciation in Porewaters from the Upper Qu’Appelle River Basin, Saskatchewan

1993 ◽  
Vol 28 (1) ◽  
pp. 83-110 ◽  
Author(s):  
Richard E. Farrell ◽  
Jae E. Yang ◽  
P. Ming Huang ◽  
Wen K. Liaw
Keyword(s):  
Amino Acids ◽  
Trace Metal ◽  
River Basin ◽  
Drainage Basin ◽  
Metal Speciation ◽  
Anthropogenic Activities ◽  
High Concentration ◽  
Metal Concentrations ◽  
Carbonate Equilibria ◽  
The Impact

Abstract Porewater samples from the upper Qu’Appelle River basin in Saskatchewan, Canada, were analyzed to obtain metal, inorganic ligand and amino add profiles. These data were used to compute the aqueous speciation of the metals in each porewater using the computer program GEOCHEM-PC. The porewaters were classified as slightly to moderately saline. Metal concentrations reflected both the geology of the drainage basin and the impact of anthropogenic activities. Whereas K and Na were present almost entirely as the free aquo ions, carbonate equilibria dominated the speciation of Ca. Mg and Mn (the predominant metal ligand species were of the type MCO3 (s). MCO30. and MHCO3+). Trace metal concentrations were generally within the ranges reported for non-polluted freshwater systems. Whereas the speciation of the trace metals Cr(III) and Co(II) was dominated by carbonate equilibria, Hg(II)-, Zn(II)- and Fe(II)-speciation was dominated by hydroxy-metal complexes of the type M(OH)+ and M(OH)2°. The speciation of Fe(III) was dominated by Fe(OH)3 (s). In porewaters with high chloride concentrations (> 2 mM), however, significant amounts of Hg(II) were bound as HgCl20 and HgClOH0. The aqueous speciation of Al was dominated by Al(OH)4− and Al2Si2O4(OH)6 (s). Total concentrations of dissolved free amino acids varied from 15.21 to 25.17 umole L−1. The most important metal scavenging amino acids were histidine (due to high stability constants for the metal-histidine complexes) and tryptophan (due to its relatively high concentration in the porewaters. i.e., 5.96 to 7.73 umole L−1). Secondary concentrations of various trace metal-amino add complexes were computed for all the porewaters, but metal-amino acid complexes dominated the speciation of Cu(II) in all the porewaters and Ni(II) in two of the porewaters.

scholarly journals Conventional and Organic Honeys as a Source of Water- and Ethanol Soluble Molecules with Nutritional and Antioxidant Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3746
Author(s):  
Magdalena Polak-Śliwińska ◽  
Małgorzata Tańska
Keyword(s):  
Antioxidant Activity ◽  
Immune System ◽  
Vitamin C ◽  
Geographical Area ◽  
Production Method ◽  
Climatic Conditions ◽  
Organic Production ◽  
Organoleptic Characteristics ◽  
Nutritional Characteristics ◽  
The Impact

The benefits of natural honeybee products (e.g., honey, royal jelly, beeswax, propolis, beevenom and pollen) to the immune system are remarkable, and many of them are involved in the induction of antibody production, maturation of immune cells and stimulation of the immune system. The type of plants in the geographical area, climatic conditions and production method have a significantly influence on the nutritional quality of honey. However, this variability can influence consumer liking by the sensory attributes of the product. The aim of this work was to compare the most popular honeys from Poland in terms of nutritional value, organoleptic properties and antioxidant activity. In the study, five varieties of honey (honeydew, forest, buckwheat, linden and dandelion) from conventional and organic production methods were tested. The nutritional characteristics of honey samples included acidity, content of water, sugars, vitamin C, HMF and phenolics (total and flavonoids), while honey color, taste, aroma and consistency were investigated in the organoleptic characteristics. The antioxidant activity was determined in water- and ethanol-soluble honey extracts using DPPH and ORAC tests. The results showed that organoleptic and nutritional characteristics of popular Polish honeys differ significantly in relation to plant source and production method. The significant effect of honey variety on the content of HMF, saccharose and phenolics, as well as acidity and antioxidant capacity were noted. The impact of variety and variety × production method interaction was significant in the case of the content of vitamin C, glucose and fructose. A visible difference of buckwheat and forest honeys from other samples was observed. The highest content of total phenolics with antioxidant activity based on the SET mechanism was found in buckwheat honeys, while forest honeys were richer in flavonoids.

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