scholarly journals Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1312
Author(s):  
Beatriz Navajas-Porras ◽  
Sergio Pérez-Burillo ◽  
Álvaro Jesús Valverde-Moya ◽  
Daniel Hinojosa-Nogueira ◽  
Silvia Pastoriza ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Thermal Processing ◽  
In Vitro Digestion ◽  
Antioxidant Systems ◽  
Cooking Methods ◽  
Antioxidant Compounds ◽  
Plant Foods ◽  
Total Antioxidant ◽  
Endogenous Antioxidant

The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin was evaluated after in vitro digestion and fermentation. All foods were studied both raw and after different thermal processing methods, such as boiling, grilling roasting, frying, toasting and brewing. The cooking methods had an impact on the antioxidant capacity of the digested and fermented fractions, allowing the release and transformation of antioxidant compounds. In general, the fermented fraction accounted for up to 80–98% of the total antioxidant capacity. The most antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher than those reported by other authors since digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota.

scholarly journals Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 445
Author(s):  
Beatriz Navajas-Porras ◽  
Sergio Pérez-Burillo ◽  
Álvaro Valverde-Moya ◽  
Daniel Hinojosa-Nogueira ◽  
Silvia Pastoriza ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
In Vitro Digestion ◽  
Bioactive Molecules ◽  
Animal Origin ◽  
Antioxidant Systems ◽  
Cooking Methods ◽  
Antioxidant Compounds ◽  
Microbial Fermentation ◽  
Endogenous Antioxidant

The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90–98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.

scholarly journals Influence of Thermal Processing and in vitro Digestion on the Antioxidant Potential of Ginger and Ginger Containing Products

2016 ◽  
Vol 11 (8) ◽  
pp. 1934578X1601100 ◽  
Author(s):  
Wojciech Koch ◽  
Wirginia Kukula-Koch ◽  
Marcin Dziedzic ◽  
Kazimierz Głowniak ◽  
Yoshinori Asakawa
Keyword(s):  
Antioxidant Capacity ◽  
Thermal Processing ◽  
Zingiber Officinale ◽  
In Vitro Digestion ◽  
Protective Role ◽  
Antioxidant Potential ◽  
Antioxidant Compounds ◽  
Subtropical Climate

Zingiber officinale (Zingiberaceae) is a common spice and a medicine widely cultivated in tropical and subtropical climate around the globe, which contains both precious polyphenols and terpenes in its extracts. The ubiquity of ginger in a variety of foods encouraged the authors to assess the influence of thermal processing and digestion of the plant material on its antioxidant capacity. The obtained results of DPPH assay showed marked differences in the antioxidant potential of the processed samples, in comparison with fresh ginger rhizomes. Autoclave and microwave heating procedures were found to evoke the mildest decomposition of the antioxidants and increase the antioxidant capacity of the plant (from IC50 of 210±10 for a fresh rhizome to ca 160±16 μg/mL for the former, and to 150±18 for the latter technique), whereas frying and boiling for different durations significantly deteriorated the antiradical potential up to IC50 = 940±36 μg/mL. Mouth and stomach digestion decreased the antioxidant potential of the extracts even to ca. 1000±47 μg/mL. A protective role of saliva towards the antioxidant compounds against hydrochloric acid and pepsin activities has been proven. A marked deterioration in antioxidant capacity in digested rhizomes may shed new light on the actual absorption of consumed polyphenols with food products.

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.

scholarly journals Analysis of Popcorn (Zea mays L. var. everta) for Antioxidant Capacity and Total Phenolic Content

Antioxidants ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 22 ◽  
Author(s):  
Michael G. Coco Jr. ◽  
Joe A. Vinson
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Acids ◽  
In Vitro Digestion ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
High Fiber ◽  
Snack Foods ◽  
Total Antioxidant

Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant power of raw and popped popcorn extract has been quantified using the Folin-Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely bound to the oligosaccharide fiber matrix. An in vitro digestion study was also performed to predict the phenolic acids’ bioavailability. On average, nine commercial popcorn samples contain 5.93 ± 0.92 mg/g of total polyphenols after alkaline hydrolysis and 2.66 ± 0.15 mg/g after in vitro digestion as measured by the Folin-Ciocalteu assay. Furthermore, the popping process was found not to significantly decrease the antioxidant capacity. These results indicate that a considerable amount of the bound polyphenols are bioaccessible. Due to the high levels of bioaccessible polyphenols, popcorn may be a significant source of dietary polyphenol antioxidants.

Effect of In Vitro Digestion on the Total Antioxidant Capacity and Phenolic Content of 3 Species of Oregano (Hedeoma patens, Lippia graveolens , Lippia palmeri )

2017 ◽  
Vol 82 (12) ◽  
pp. 2832-2839 ◽  
Author(s):  
Erick Paul Gutiérrez-Grijalva ◽  
Miguel Angel Angulo-Escalante ◽  
Josefina León-Félix ◽  
J. Basilio Heredia
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Phenolic Content ◽  
In Vitro Digestion ◽  
Total Antioxidant

scholarly journals The effect of in vitro digestion on antioxidant properties of water-soluble and insoluble protein fractions of traditional Serbian white- brined cheeses

2020 ◽  
Vol 70 (4) ◽  
pp. 253-265
Author(s):  
Tanja Vučić ◽  
Danijel Milinčić ◽  
Miroljub Barać ◽  
Aleksandar Kostić ◽  
Olivera Ećim-Đurić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
Water Soluble ◽  
Protein Fractions ◽  
Antioxidant Capacities ◽  
Total Antioxidant

The influence of simulated in vitro digestion on antioxidant potential of protein fractions of traditional Serbian white-brined cheeses was investigated. Water-soluble (WSF) and water-insoluble fractions (WINF) of three cow’s and three ovine white-brined cheeses were fractionated. Total antioxidant capacity, reducing power and iron (II) chelating properties of these fractions before and after in vitro digestion were assayed. The investigated protein fractions had different antioxidant properties. WSFs had a better total antioxidant capacity and reducing power and less pronounced iron (II) chelating properties than WINFs. A strong negative correlation (-0.818, P<0.05) between the total antioxidant capacities of undigested WSF and WINF of traditional cheeses were observed. In vitro digestion greatly improved the total antioxidant capacities of WINFs (by 16.61-34.18 times), their reducing power (up to 95.77 %) and except in the case of Svrljig ovine cheese, the iron (II) chelating ability as well. A less pronounced increase (up to 71.29 %) of the total antioxidant capacity of WSFs was induced by in vitro digestion. In vitro digestion reduced reducing power of WSF of investigated ovine cheeses as well as reducing power of WSF of Homolje cow’s cheese. Since there was no significant correlation between the investigated antioxidant properties of digested WSFs and their free amino acids and mineral contents the observed differences should be attributed to different composition and properties of low molecular weight peptides. Thus, further investigations related to their isolation and characterization needs to be conducted. However, these results indicate that Serbian white-brined cheeses have great potential as source of antioxidant peptides.

scholarly journals The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 94 ◽  
Author(s):  
Miroljub Barac ◽  
Tanja Vucic ◽  
Sladjana Zilic ◽  
Mirjana Pesic ◽  
Marina Sokovic ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
Water Soluble ◽  
Antifungal Potential ◽  
Total Antioxidant ◽  
Ace Inhibitory

This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42–58.56 times) and the reducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.

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