scholarly journals Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 565
Author(s):  
Mariona Martínez-Subirà ◽  
María-Paz Romero ◽  
Alba Macià ◽  
Eva Puig ◽  
Ignacio Romagosa ◽  
...  

Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients. Husks were high in ash, arabinoxylans, procyanidin B3, prodelphinidin B4 and p-coumaric, ferulic and diferulic bound acids, resulting in a high antioxidant capacity. The outermost layers provided a similar content of those bioactive compounds and antioxidant capacity that were high in husks, and also an elevated content of tocols, representing the most valuable source of bioactive compounds. Intermediate layers provided high protein content, β-glucans, tocopherols and such phenolic compounds as catechins and bound hydroxybenzoic acid. The endosperm had very high β-glucan content and relative high levels of catechins and hydroxybenzoic acid. Based on the spatial distribution of the bioactive compounds, the outermost 30% pearling fractions seem the best option to exploit the antioxidant capacity of barley to the full, whereas pearled grains supply β-glucans enriched flours. Current regulations require elimination of inedible husks from human foods. However, due to their high content in bioactive compounds and antioxidant capacity, they should be considered as a valuable material, at least for animal feeds.

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.


2021 ◽  
Vol 2021 ◽  
pp. 1-11
Author(s):  
Ricardo I. Castro ◽  
Patricio Ramos ◽  
Carolina Parra-Palma ◽  
Luis Morales-Quintana

Since the intake of fruits and vegetables displays important effects on the incidence of several chronic diseases in humans, consumers’ attention worldwide is focused on the identification of functional foods. In this sense, Ugni molinae (murtilla or murta fruit) is an important source of molecules with a strong antioxidant capacity that is widely used as a medicinal plant in Southern Argentina-Chile. Research on murtilla berries showed that this fruit and its leaves can be an excellent source of polyphenols and bioactive compounds with antibacterial and antioxidant capacity. This review is aimed at providing valuable information and discussing the available literature focused on four principal points: (i) fruit quality and plant physiology, (ii) compound content with bioactive properties, (iii) health properties for consumers of the fruit and leaves, and (iv) challenges for future research. Based on these four points, we propose that murtilla fruit can be a potential ingredient for new functional food products.


2021 ◽  
Vol 11 (2) ◽  
pp. 87
Author(s):  
Paulus Damar Bayu Murti ◽  
Bambang Dwiloka ◽  
Ocky Karna Radjasa ◽  
James Ngginak

Functional food has been believed to prevent and reduce the possibility of chronic diseases such as obesity, diabetes, coronary heart disease, hypertension and cancer. The sea offers resources that can be used as a source of functional food. Research on bioactive compounds from marine life has been carried out, which have biological activity. For example, omega-3 consist of two types of acids, namely docosahexaenoic acid (DHA) and eicosapentanoic acid (EPA), which is contained in fish. Carotenoids and xanthophylls are abundant in macroalgae. Likewise with phenolic compounds and polysaccharides derived from algae. The protein hydrolysate from fish waste which is used as an alternative product has biological activity. Chitin and chitosan were extracted from crustacean shells and marine mollusk. Referring to the diversity of compound bioactivity from marine resources, this review emphasizes more on the potential of functional food ingredients owned by marine resources and their opportunities and benefits..Keywords: Functional food, Marine, Bioactive compounds, Chronic diseases, Biological activityABSTRAKPeluang dan manfaat pangan fungsional dari laut: Telaah PustakPangan fungsional telah dipercayai dapat mencegah dan menurunkan kemungkinan penyakit kronis seperti obesitas, diabetes, jantung koroner, hipertensi dan kanker. Laut menawarkan sumberdaya yang dapat dimanfaatkan sebagai sumber bahan pangan fungsional. Penelitian mengenai senyawa bioaktif dari biota laut sudah banyak dilakukan yang memiliki aktivitas biologis.  Sebagai contoh, Omega-3 terdiri atas dua jenis asam yaitu asam dokosaheksaenoat (DHA) dan asam eikosapentanoat (EPA) yang terkandung pada ikan. Karotenoid dan xantofil yang banyak terkandung pada makroalga. Begitu pun dengan senyawa fenolik dan polisakarida yang berasal dari alga. Hidrolisat protein dari limbah ikan yang dimanfaatkan sebagai produk alternatif memiliki aktivitas biologis. Kitin dan kitosan yang diekstrak dari limbah cangkang krustasea dan moluska laut. Mengacu pada keragaman bioaktivitas senyawa dari sumberdaya kelautan, review ini lebih menekankan pada potensi bahan pangan fungsional yang dimiliki oleh sumberdaya kelautan serta peluang dan manfaatnya.Kata kunci : Pangan fungsional, Laut, Senyawa bioaktif, Penyakit kronis, Aktivitas biiologi


2021 ◽  
Vol 4 (3) ◽  
pp. 24
Author(s):  
Sukanta Mondal ◽  
Neelakanta Pillai Padmakumari Soumya ◽  
Saraswathy Mini ◽  
Shali Kochuvelickakathu Sivan

Bioactive food ingredients are non-essential substances found in foods that can modulate one or more metabolic processes, resulting in enhanced health. Functional diets have attracted more critical than ever as an alternative to conventional treatments of many diseases. The medicinal potential of functional foods and nutraceuticals is due to some unique functional groups produced due to food metabolism and their molecular variants. Phytochemicals are biologically active, naturally occurring chemical compounds in plants with various biological properties and therapeutic benefits. While functional foods and natural bioactive compounds have been used as conventional medicines to treat chronic diseases for decades, recent scientific findings identify functional foods' health advantages and present their behavior's basic mechanisms. Phytochemicals have essential bioactive roles in the prevention and treatment of oxidative and inflammatory diseases. Plant-derived bioactive compounds can help suppress inflammation by inhibiting oxidative damage and communicating with the immune system. Many bioactive components are capable of binding to intestinal tract toxins or carcinogens. These bioactive peptides control Diet-related medical conditions such as obesity, cardiovascular diseases, and other metabolic diseases. Various bioactive compounds in common food and their therapeutic role is discussed in this review.Keywords: Functional food, phytochemicals, bioactive peptides, therapeutic effects. 


Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1817
Author(s):  
Farhan Mohiuddin Bhat ◽  
Sarana Rose Sommano ◽  
Charanjit Singh Riar ◽  
Phisit Seesuriyachan ◽  
Thanongsak Chaiyaso ◽  
...  

Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products.


2015 ◽  
Vol 166 ◽  
pp. 55-63 ◽  
Author(s):  
Marina Marsanasco ◽  
Andrés L. Márquez ◽  
Jorge R. Wagner ◽  
Nadia S. Chiaramoni ◽  
Silvia del V. Alonso

2020 ◽  
Vol 308 ◽  
pp. 125522 ◽  
Author(s):  
Sajid Maqsood ◽  
Oladipupo Adiamo ◽  
Mudasir Ahmad ◽  
Priti Mudgil

2021 ◽  
Vol 8 ◽  
Author(s):  
Yi-Zhen Huang ◽  
Zheng Jin ◽  
Zhe-Ming Wang ◽  
Li-Bo Qi ◽  
Shuang Song ◽  
...  

Oral diseases have received considerable attention worldwide as one of the major global public health problems. The development of oral diseases is influenced by socioeconomic, physiological, traumatic, biological, dietary and hygienic practices factors. Currently, the main prevention strategy for oral diseases is to inhibit the growth of biofilm-producing plaque bacteria. Tooth brushing is the most common method of cleaning plaque, aided by mouthwash and sugar-free chewing gum in the daily routine. As the global nutraceutical market grows, marine bioactive compounds are becoming increasingly popular among consumers for their antibacterial, anti-inflammatory and antitumor properties. However, to date, few systematic summaries and studies on the application of marine bioactive compounds in oral health exist. This review provides a comprehensive overview of different marine-sourced bioactive compounds and their health benefits in dental caries, gingivitis, periodontitis, halitosis, oral cancer, and their potential use as functional food ingredients for oral health. In addition, limitations and challenges of the application of these active ingredients are discussed and some observations on current work and future trends are presented in the conclusion section.


PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e12488
Author(s):  
Tamara Fukalova Fukalova ◽  
María Dolores García Martínez ◽  
María Dolores Raigón

Background Wild edible herbs have historically been used as local nutritional and medicinal sources. These plants grow spontaneously, depending on the season. They adapt well to different edaphoclimatic conditions, generating a diversity constituent beneficial to health. They impart compounds needed in the human diet in regard to macro and micronutrients. When consumed raw, they keep their properties intact and provide health benefits. Five undervalued edible plants: Stellaria media (L.) Vill, Tropaeolum majus L., Sonchus oleraceus L., Chenopodium album L. and Diplotaxis erucoides (L.) DC are characteristic of the autumn-winter season in the Valencian coastal region and could have new sustainable agro-ecological potential for the local commercial sector. However, little information is available from the nutritional quality and bioactive composition viewpoint for these species. Concurrently, the volatiles compounds profiles describing the characteristic flavors are unknown. Methods Nutritional characteristics, bioactive compounds, and other chemical components of the fresh leaves were analyzed. In addition, the volatiles composite profile was performed. The analyzed species come from the soil reservoir; their wild growth is adjusted to the autumn season. The proximate analysis was carried out by Association of Official Analytical Chemists methods. Total antioxidants were measured as 2.2-diphenyl-1-picrylhydrzyl hydrate (DPPH) and total polyphenols content via the Folin-Ciocalteu procedure. Volatiles profile was determined by gas chromatography-mass spectrometry. The vegetative part analyzed was the tender leaves with edible potential. Results A high variability has been obtained in the composition of the species studied. The proximate analysis found a considerable content of fiber (1.22–5.4 g·100 g−1), potassium (157.7–1,250.6 mg·100 g−1), iron (0.6–2.0 mg·100 g−1), and a low caloric value (16.1–43.02 kcal·mg·100 g−1). In bioactive compounds analysis, a high level of antioxidants was highlighted (1,604.3–4,874.6 μmol·100 g−1), followed by chlorophylls. Volatiles profile revealed that the species were rich in benzenoids (33.8–89.9%) as the majority family. The pyrazines class was characteristic only in D. erucoides L. Discussion Fresh edible leaves of the undervalued plants show considerable nutritional potential and a high bioactive components level, which highlight the antioxidant capacity. Leaves of C. album L. stand out due to their higher concentration of nutritional compounds, while D. erucoides L. is noted for its higher antioxidant capacity. Aromatic descriptor of pyrazines detected in the leaves of D. erucoides L. is associated with the slightly spicy flavors that characterize this species. Results suggest that studied species could be of great relevance in introducing these five edible herbs as a source of new grown material, postulating them as healthy food ingredients with attractive flavors for the gourmet cuisine industry.


Sign in / Sign up

Export Citation Format

Share Document