scholarly journals The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1589
Author(s):  
Susana Cofrades ◽  
Alba Garcimartín ◽  
Joaquín Gómez-Estaca ◽  
Francisco J. Sánchez-Muniz ◽  
Beatriz Herranz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Condensed Tannins ◽  
Functional Foods ◽  
Rheological Behaviour ◽  
Bioactive Compound ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Food Ingredients ◽  
Structural Reinforcement

This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.

scholarly journals Antioxidant and Anti-Diabetic Activities of Polysaccharides from Guava Leaves

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1343 ◽  
Author(s):  
You Luo ◽  
Bin Peng ◽  
Weiqian Wei ◽  
Xiaofei Tian ◽  
Zhenqiang Wu
Keyword(s):  
Antioxidant Activity ◽  
High Fat Diet ◽  
Functional Foods ◽  
Radical Scavenging ◽  
Psidium Guajava ◽  
Diabetic Mice ◽  
Total Antioxidant ◽  
Long Time ◽  
Guava Leaves

Guava (Psidium guajava L., Myrtaceae) leaves have been used as a folk herbal tea to treat diabetes for a long time in Asia and North America. In this study, we isolated polysaccharides from guava leaves (GLP), and evaluated its antioxidant activity in vitro and anti-diabetic effects on diabetic mice induced by streptozotocin combined with high-fat diet. The results indicated that GLP exhibited good DPPH, OH, and ABTS free-radical scavenging abilities, and significantly lowered fasting blood sugar, total cholesterol, total triglycerides, glycated serum protein, creatinine, and malonaldehyde. Meanwhile, it significantly increased the total antioxidant activity and superoxide dismutase (SOD) enzyme activity in diabetic mice, as well as ameliorated the damage of liver, kidney, and pancreas. Thus, polysaccharides from guava leaves could be explored as a potential antioxidant or anti-diabetic agents for functional foods or complementary medicine.

Organic selenium derived from chelation of soybean peptide-selenium and its functional properties in vitro and in vivo

2019 ◽  
Vol 10 (8) ◽  
pp. 4761-4770 ◽  
Author(s):  
Qianwen Ye ◽  
Xiaoping Wu ◽  
Xinyuan Zhang ◽  
Shaoyun Wang
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
Organic Selenium

The preparation and characterization of a soybean protein isolate peptide-Se chelate with remarkably antioxidant activity in vitro and in vivo.

scholarly journals Studies on antioxidant activity of different extracts of aerial parts of Cadaba farinose Forsk: An in-vitro techniques

2020 ◽  
Vol 11 (3) ◽  
pp. 2986-2992
Author(s):  
Jambula Dinesh Babu ◽  
Venugopalan Santhosh Kumar
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Radical ◽  
Bioactive Compound ◽  
Antioxidant Potential ◽  
Total Antioxidant Activity ◽  
In Vitro Techniques ◽  
Aerial Parts ◽  
Total Antioxidant ◽  
The Difference

Cadaba farinosa (family Capparidaceae) is generally known as “Indian cadaba” in the traditional ayurvedic system. The current study, aerial parts of different concentrates (Pet.ether, ethyl acetate and methanol) of Cadaba farinose was evaluated for its in-vitro antioxidant potential by Diphenylpicrylhydrazyl radical, and total antioxidant activity taking ascorbate as standard and superoxide radical activity taking Quercetin as the standard for the in-vitro methods. The methanolic concentrates of Cadaba farinose& ascorbic acid exhibited antioxidant potential possessing IC50 208µg/ml & 66µg/ml (Diphenylpicrylhydrazyl radical) , 188µg/ml & 57µg/ml (total antioxidant). The methanolic concentrates of Cadaba farinose & quercetin exhibited antioxidant potential possessing IC50 252µg/ml & 60µg/ml (superoxide radical). The IC50 value was originated that methanolic concentrates of Cadaba farinose more efficient in Diphenylpicrylhydrazyl radical, superoxide radical activity, total antioxidant activity compared EA & PE concentrates. The difference in scavenging potential of the extracts can be due to variation in the percentage of bioactive compound present in different solvents. Invitro antioxidant studies show methanolic concentrates of Cadaba farinose have better antioxidant activity. This result indicates that aerial parts of methanolic concentrate Cadaba farinose could serve as a natural antioxidant, which may be useful in preventing free radical-induced diseases.

scholarly journals IN VITRO ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF PHOENIX PUSILLA ROOT EXTRACT

2018 ◽  
Vol 11 (2) ◽  
pp. 194
Author(s):  
Vijaya Bharathi S ◽  
Anuradha V ◽  
Rubalakshmi G
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compound ◽  
Diffusion Method ◽  
Root Extract ◽  
Soxhlet Method ◽  
Antioxidant And Antimicrobial Activity ◽  
Curative Agent ◽  
In Vitro Antioxidant Activity

 Objective: The objective of this study was to analyze the bioactive compound presence, in vitro antioxidant and antimicrobial potential of Phoenix pusilla root extract.Methods: Extracts were prepared with ethanol, acetone, and hexane by Soxhlet method. Then, the extracts were checked for phytochemicals presence or absence. In vitro antioxidant activity was analyzed by checking its scavenging ability and reducing property. Antibacterial was assayed by well diffusion method and antifungal activity using sabouraud dextrose broth.Results: The results showed that the ethanolic root extract contains alkaloids, flavonoids, saponin, tannin, and triterpenoids have potent antioxidant activity and inhibitory activity against certain Gram-positive, Gram-negative, and fungi.Conclusion: The present study revealed the significance of the plant as a drug. Further, in vivo study is needed to be used as curative agent for different health illness.

scholarly journals Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Hongxia Zheng ◽  
Like Mao ◽  
Jingyi Yang ◽  
Chenyu Zhang ◽  
Song Miao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Droplet Size ◽  
Oil Content ◽  
Radical Scavenging Activity ◽  
Soy Protein Isolate ◽  
Radical Scavenging ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Sea Buckthorn ◽  
Sea Buckthorn Oil

Sea buckthorn oil-in-water emulsions were prepared through high pressure homogenization, and the effects of droplet size, oil content, and emulsifier type on emulsion properties and the overall antioxidant activity of the emulsions were evaluated. Emulsions with different droplet size were obtained by varying homogenization pressure, and higher oil content resulted in bigger droplet size of the emulsions. Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. The emulsions with bigger droplets tended to cream in an accelerated centrifugation test. The antioxidant property of the emulsions was expressed as their DPPH radical scavenging activity. The emulsions processed at lower pressure or contained higher oil content had higher DPPH radical scavenging activity. The soy protein isolate-stabilized emulsion presented higher antioxidant activity than sodium caseinate- and sugar ester-stabilized ones. Upon storage, the antioxidant activity of the emulsions was decreased due to the changes in emulsion stability and the degradation of antioxidants. The knowledge obtained in this study would be useful in developing healthy food containing sea buckthorn oil.

scholarly journals PHYTOCHEMICAL STUDY AND IN VITRO ANTIOXIDANT ACTIVITIES OF HAMMADA SCOPARIA EXTRACTS FROM SOUTHEASTERN ALGERIA

2018 ◽  
Vol 11 (10) ◽  
pp. 187
Author(s):  
Benkherara Salah ◽  
Bordjiba O
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Condensed Tannins ◽  
Aerial Part ◽  
Reducing Power ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Phytochemical Screening ◽  
Trolox Equivalent

Objective: This study was carried out to determine the phytochemical constituents and to evaluate the antioxidant potential of the aerial part extracts of Hammada scoparia (Pomel) Iljin to validate the medicinal potential of this Algerian plant species.Methods: Crude extracts were prepared by cold maceration with absolute methanol and distilled water. Preliminary phytochemical screening is carried out to detect the presence of the major secondary metabolites using qualitative characterization methods. Quantitative estimation of total phenols, total flavonoids, flavanols, flavonols, and condensed tannins contents is performed using gallic acid, rutin, catechin, and quercetin as standards. In vitro antioxidant activity was evaluated by the free radical scavenging activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH), trolox equivalent antioxidant capacity by scavenging of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation assay, and the ferric reducing power assay (ferric reducing antioxidant power).Results: Phytochemical screening showed the presence of alkaloids, flavonoids, tannins, terpenes and sterols, saponins, and anthocyanins. Total phenols were present more in aqueous crude extract (ACE) with 336.756±0.855 mg gallic acid equivalent/g DM. Total flavonoids and flavonols were more abundant in methanolic crude extract (MCE) than ACE. However, condensed tannins and flavanols were present less in MCE with only 0.958±0.052 and 4.547±0.055 mg CE/g DM, respectively. The ACE of this plant species had greater antioxidant activity than the other extract by DPPH and ABTS assays (35.823±0.129 and 51.323±0.394 mg trolox equivalent/g DM). The better ferric reducing power (2060.535±2.566 mM Fe+2/g DM) was also recorded with the same extract.Conclusion: ACE of aerial part of H. scoparia (Pomel) Iljin showed a high amount of secondary metabolites. The obtained results confirmed that the extracting solvent influenced the antioxidant property estimations of this plant. Hence, the ACE can be further exploited further for in vitro and in vivo research work.

scholarly journals Bioassay-Guided Isolation and Antioxidant Evaluation of Flavonoid Compound from Aerial Parts ofLippia nodifloraL.

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
A. Sudha ◽  
P. Srinivasan
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Bioactive Compound ◽  
Natural Antioxidants ◽  
Ethyl Acetate Fraction ◽  
Flavonoid Compound ◽  
H Nmr ◽  
Bioassay Guided Fractionation ◽  
Isolated Compound

The present study was designed to identify the DPPH (2, 2-diphenyl-1-picrylhydrazyl) free-radical scavenging constituents from methanol extract ofL. nodiflorausing bioassay-guided fractionation. The ethyl acetate fraction (EAF) revealed a strong antioxidant activity, compared to other fractions throughin vitroDPPH radical-scavenging assay. The repeated fractionation of active EAF by silica gel column chromatography yielded a compound with strong antioxidant potential. The isolated bioactive compound was determined as 2-(3, 4-dimethoxyphenyl)-5-hydroxy-7-methoxy-4H-chromen-4-one (5-hydroxy-3′, 4′, 7-trimethoxyflavone), by comparing spectral data (UV, IR,1H NMR,13C NMR, and MS) with literature reports. The isolated compound demonstrated an excellent antioxidant activity through all antioxidant assays and also significantly inhibited lipid peroxidation at a concentration of 50 μg/mL. The results obtained suggested that extracts fromL. nodifloraor its derived phytocompound can be used potentially as a bioactive source of natural antioxidants by contributing beneficial health effects.

scholarly journals Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 457 ◽  
Author(s):  
Gema Pereira-Caro ◽  
José Luis Ordóñez-Díaz ◽  
Elsy de Santiago ◽  
Alicia Moreno-Ortega ◽  
Salud Cáceres-Jiménez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Resolution Mass Spectrometry ◽  
Bioactive Compound ◽  
Hydroxycinnamic Acids ◽  
Gastrointestinal Digestion ◽  
Colonic Fermentation ◽  
Potential Health ◽  
Black Carrot ◽  
Daucus Carota L

Black carrot has been attracting increasing thanks to its high bioactive compound content. This study presents the polyphenol bio-accessibility of black carrot and two derived products (black carrot snack (BC snack) and black carrot seasoning (BC seasoning)) after in vitro gastrointestinal digestion and colonic fermentation. Additionally, antioxidant activity was measured by 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays. Nine flavonoids and eight anthocyanins were determined by ultra high-performance liquid chromatography high resolution mass spectrometry (UHPLC-HRMS) analysis, the predominant compounds being the hydroxycinnamic acids 3-O-feruloylquinic acid, 4-O-feruloylquinic acid and chlorogenic acid. The BC snack (108 µmol/g DW) presented the highest total polyphenol content, followed by BC seasoning (53 µmol/g DW) and black carrot (11.4 µmol/g DW). The main polyphenols still bio-accessible after in vitro digestion were the hydroxycinnamic acids, with mean recovery rates of 113 % for black carrot, 69% for BC snack and 81% for BC seasoning. The incubation of black carrot and its derived products with human faecal bacterial resulted in the complete degradation of anthocyanins and in the formation of mainly 3-(4′-hydroxyphenyl)propanoic acid as the major catabolic event. In conclusion, our results suggest that the black carrot matrix impacts significantly affects the bio-accessibility of polyphenols and, therefore, their potential health benefits.

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