scholarly journals Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit

Molecules ◽  
2020 ◽  
Vol 25 (19) ◽  
pp. 4538
Author(s):  
Marta Olech ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Production Parameter ◽  
Polyphenolic Compound ◽  
Lycium Barbarum ◽  
Functional Additive ◽  
Trolox Equivalent ◽  
Free Phenolic Acids ◽  
Compound Plant

Goji fruit (Lycium barbarum L.) has been identified as a polyphenolic compound plant source of noted richness. It also contains polysaccharides, carotenoids, vitamins and minerals, fatty and organic acids. The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. A further objective was to identify the optimum value of one of the most important production parameter, the rotational speed of the extruder’s screw during gruel processing. The undertaken chromatographic analysis (LC-ESI-MS/MS) showed a wide variety of available phenolic acids. In the samples with 5% addition of fruit, eight phenolic acids were detected, whereas in the corn gruel without additives, only five were noted. The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.

scholarly journals Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 916 ◽  
Author(s):  
Anna Oniszczuk ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Arkadiusz Matwijczuk ◽  
Ahlem Dib ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Total Content ◽  
Prickly Pear ◽  
Field Bean ◽  
Bioactive Substances ◽  
Functional Additive ◽  
Bean Flour ◽  
Health Promoting ◽  
Free Phenolic Acids

Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit, then to produce an innovative gluten-free pasta from rice-field bean flour enriched with various amounts of pear prickly fruit. The content of free phenolic acids, the sum of polyphenols and antioxidant properties of pasta were subsequently determined in the supplemented pasta. Chromatographic analysis (HPLC-ESI-MS/MS) showed a wide variety of phenolic acids. In the fruit sample, 14 acids were detected, whereas in the pasta sample without additives, 9. The dominant acid was isoferulic. The total content of free phenolic acids and the sum of polyphenols increased with increasing content of the functional additive. Moreover, the content of individual acids generally increased as the Opuntia fruit was added. The antioxidant activity was also positively correlated with the addition of fruit, with the content of free phenolic acids and the sum of polyphenols. Our research has shown that our innovative pasta with the addition of prickly fruit can become a source of the free phenolic acids indispensable for human health.

scholarly journals Melatonin deprival modifies follicular and corpus luteal growth dynamics in a sheep model

Reproduction ◽  
2014 ◽  
Vol 147 (6) ◽  
pp. 885-895 ◽  
Author(s):  
Maria Elena Manca ◽  
Maria Lucia Manunta ◽  
Antonio Spezzigu ◽  
Laura Torres-Rovira ◽  
Antonio Gonzalez-Bulnes ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Growth Dynamics ◽  
Oestrous Cycle ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Corpora Lutea ◽  
Sheep Model ◽  
Ovarian Status ◽  
Trolox Equivalent ◽  
And Function ◽  
Breeding Seasons

This study assessed the effect of melatonin deprival on ovarian status and function in sheep. Experimental procedures were carried out within two consecutive breeding seasons. Animals were divided into two groups: pinealectomised (n=6) and sham-operated (n=6). The completeness of the pineal gland removal was confirmed by the plasma concentration of melatonin. Ovarian status was monitored by ovarian ultrasonography for 1 year to study reproductive seasonality. Follicular and corpus luteal growth dynamics were assessed during an induced oestrous cycle. As the effects of melatonin on the ovary may also be mediated by its antioxidant properties, plasma Trolox equivalent antioxidant capacity (TEAC) was determined monthly for 1 year. Pinealectomy significantly extended the breeding season (310±24.7 vs 217.5±24.7 days in controls;P<0.05). Both pinealectomised and sham-operated ewes showed a well-defined wave-like pattern of follicle dynamics; however, melatonin deficiency caused fewer waves during the oestrous cycle (4.3±0.2 vs 5.2±0.2;P<0.05), because waves were 1 day longer when compared with the controls (7.2±0.3 vs 6.1±0.3;P<0.05). The mean area of the corpora lutea (105.4±5.9 vs 65.4±5.9 mm2;P<0.05) and plasma progesterone levels (7.1±0.7 vs 4.9±0.6 ng/ml;P<0.05) were significantly higher in sham-operated ewes compared with pinealectomised ewes. In addition, TEAC values were significantly lower in pinealectomised ewes compared with control ones. These data suggest that melatonin, besides exerting its well-known role in the synchronisation of seasonal reproductive fluctuations, influences the growth pattern of the follicles and the steroidogenic capacity of the corpus luteum.Free Italian abstractAn Italian translation of this abstract is freely available athttp://www.reproduction-online.org/content/147/6/885/suppl/DC1.

Effect of Propofol, Sevoflurane and Desflurane on Systemic Redox Balance

2007 ◽  
Vol 20 (3) ◽  
pp. 585-593 ◽  
Author(s):  
G. Cinnella ◽  
G. Vendemiale ◽  
M. Dambrosio ◽  
G. Serviddio ◽  
P.L. Pugliese ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Redox Balance ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Sodium Thiopental ◽  
Blood Samples ◽  
Plasma Antioxidant Capacity ◽  
Trolox Equivalent ◽  
Plasma Antioxidant ◽  
Group D

We studied the effects of Propofol, Desflurane, and Sevoflurane on the systemic redox balance in patients undergoing laparohysterectomy. We measured blood concentration of glutathione (GSH), plasma antioxidant capacity (Trolox Equivalent Antioxidant Capacity-TEAC), and lipid peroxidation products (malondialdehyde (aMDA) and 4-hydroxynonenal (aHNE) protein adducts). Sixty patients were randomly placed into three groups of twenty people each. In Group P anesthesia was induced with Propofol 2 mg/kg and maintained with 12–10–8 mg/kg/min; in Groups S and D anesthesia was induced with 3 mg/kg Sodium Thiopental and maintained with 2% Sevoflurane and 6% Desflurane, respectively. Blood samples were collected prior to induction (T0bas), 60min and 24h postoperatively (T160' and T224 h). In Group P, GSH increased on T160' (p<0.02) and returned to baseline on T24h, while TEAC remained unmodified; in Groups S, GSH and TEAC decreased on T160' (p<0.01 vs. T0bas, p<0.03 vs. T0bas, respectively); in Group D, on T160' there was a slight decrease of GSH and TEAC. The levels of aMDA slightly decreased throughout the study periods in Group P, increased in Group D, and remained stable in Group S. Propofol showed antioxidant properties, while Sevoflurane and Desflurane seemed to shift the redox balance towards oxidation, yet without inducing overt oxidative damage.

scholarly journals The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1262 ◽  
Author(s):  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Marta Olech
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
High Performance ◽  
Antioxidant Properties ◽  
Total Content ◽  
Natural Antioxidants ◽  
Raw Material ◽  
Gluten Free ◽  
Free Phenolic Acids ◽  
The Impact

Buckwheat is a generous source of phenolic compounds, vitamins and essential amino acids. This paper discusses the procedure of obtaining innovative gluten-free, precooked pastas from roasted buckwheat grains flour, a fertile source of natural antioxidants, among them, phenolic acids. The authors also determined the effect of the extruder screw speed and the level of moisture content in the raw material on the quantity of free phenolic acids. The qualitative and quantitative analysis of phenolic acids in pasta was carried out using high-performance liquid chromatography electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). The chromatographic method was validated. For extracts with the highest total content of free phenolic acids and unprocessed flour from roasted buckwheat grain, the TLC-DPPH test was also performed to determine the antioxidant properties of the tested pasta. The level of moisture in the raw material had an impact on the content of phenolic acids. All pastas made from buckwheat flour moistened up to 32% exhibited a higher total content of free phenolic acids than other mixes moistened to 30 and 34% of water.

scholarly journals Influence of Production Parameters on the Content of Polyphenolic Compounds in Extruded Porridge Enriched with Chokeberry Fruit (Aronia melanocarpa (Michx.) Elliott)

2019 ◽  
Vol 17 (1) ◽  
pp. 166-176 ◽  
Author(s):  
Tomasz Oniszczuk ◽  
Gabriela Widelska ◽  
Anna Oniszczuk ◽  
Kamila Kasprzak ◽  
Agnieszka Wójtowicz ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Extrusion Process ◽  
Polyphenolic Compounds ◽  
Production Parameters ◽  
Aronia Melanocarpa ◽  
Beneficial Impact ◽  
Free Phenolic Acids ◽  
Different Content

AbstractChokeberry fruit (Aronia melanocarpa (Michx.) Elliott) is known for its antioxidant properties and generally beneficial impact on human health. The aim of the research was to produce innovative corn porridge with a different content of chokeberry fruit percentage-wise and to test it to determine the content of polyphenolic compounds, including flavonoids and individual free phenolic acids, and determine the antioxidant properties of analysed extracts. One of the objectives was also to identify the optimum porridge production parameters, including, among other things, the rotational speed of the extruder screw during the extrusion process.Obtained results showed that an increased content of chokeberry fruit in porridge enhances its antioxidant properties, as well the content of polyphenols, flavonoids, and free phenolic acids. The greatest free radicals scavenging activity by all extracts was reported after 10 minutes of the process. The results of the above study demonstrate that extruded porridge enriched with chokeberry fruit have a potential for becoming a good source of natural antioxidants, and the extrusion process at 80 rpm does not degrade the tested active compounds.

scholarly journals HPLC, UV-Vis and NMR spectroscopic and DFT characterization of purpurin isolated from Rubia tinctorum L.

2013 ◽  
Vol 67 (1) ◽  
pp. 77-88 ◽  
Author(s):  
Zoran Markovic ◽  
Nedeljko Manojlovic ◽  
Svetlana Jeremic ◽  
Miroslav Zivic
Keyword(s):  
Antioxidant Capacity ◽  
Colorimetric Assay ◽  
Antioxidant Properties ◽  
Electron Delocalization ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Bond Dissociation Enthalpy ◽  
Rubia Tinctorum ◽  
Dissociation Enthalpy ◽  
Trolox Equivalent

Purpurin (1,2,4-trihidroxyanthraquinone), a naurally occuring anthraquinone pigment present in the root of Rubia tinctorum (Mull. Arg.) Zahlbr. was isolated from the plant, purified and characterized by HPLC chromatography, UV-Vis and NMR spectroscopy. The geometries of the purpurin conformers were optimized using the B3LYP/6-311+G(d,p) level of theory. It was found that all conformations have similar energies and that the corresponding purpurin radicals are planar. In spite of their planarity, there is no significant electron delocalization over the A and C rings. The antioxidant properties of purpurin were investigated using the colorimetric assay as Trolox-equivalent antioxidant capacity, and theoretical BDE (Bond Dissociation Enthalpy). Both methods revealed that purpurin has strong antioxidant capacity.

scholarly journals Study on the Synthesis, Antioxidant Properties, and Self-Assembly of Carotenoid–Flavonoid Conjugates

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 636
Author(s):  
Ildikó Línzembold ◽  
Dalma Czett ◽  
Katalin Böddi ◽  
Tibor Kurtán ◽  
Sándor Balázs Király ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Self Assembly ◽  
Uv Light ◽  
Antioxidant Properties ◽  
Hydroxyl Group ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Solvent Ratio ◽  
Protective Effects ◽  
Synergistic Enhancement ◽  
Trolox Equivalent

Flavonoids and carotenoids possess beneficial physiological effects, such as high antioxidant capacity, anticarcinogenic, immunomodulatory, and anti-inflammatory properties, as well as protective effects against UV light. The covalent coupling of hydrophobic carotenoids with hydrophilic flavonoids, such as daidzein and chrysin, was achieved, resulting in new amphipathic structures. 7-Azidohexyl ethers of daidzein and chrysin were prepared in five steps, and their azide-alkyne [4 + 2] cycloaddition with pentynoates of 8′-apo-β-carotenol, zeaxanthin, and capsanthin afforded carotenoid–flavonoid conjugates. The trolox-equivalent antioxidant capacity against ABTS•+ radical cation and self-assembly of the final products were examined. The 1:1 flavonoid–carotenoid hybrids generally showed higher antioxidant activity than their parent flavonoids but lower than that of the corresponding carotenoids. The diflavonoid hybrids of zeaxanthin and capsanthin, however, were found to exhibit a synergistic enhancement in antioxidant capacities. ECD (electronic circular dichroism) and UV-vis analysis of zeaxanthin–flavonoid conjugates revealed that they form different optically active J-aggregates in acetone/water and tetrahydrofuran/water mixtures depending on the solvent ratio and type of the applied aprotic polar solvent, while the capsanthin derivatives showed no self-assembly. The zeaxanthin bis-triazole conjugates with daidzein and with chrysin, differing only in the position of a phenolic hydroxyl group, showed significantly different aggregation profile upon the addition of water.

scholarly journals Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour

Molecules ◽  
2019 ◽  
Vol 24 (14) ◽  
pp. 2623 ◽  
Author(s):  
Oniszczuk ◽  
Widelska ◽  
Wójtowicz ◽  
Oniszczuk ◽  
Wojtunik-Kulesza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Unsaturated Fatty Acids ◽  
Antioxidant Properties ◽  
Polyphenolic Compounds ◽  
Field Bean ◽  
Gluten Free ◽  
Total Polyphenols ◽  
Free Phenolic Acids ◽  
Chestnut Flour

Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.

scholarly journals The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits

Agronomy ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 248 ◽  
Author(s):  
César López-Palestina ◽  
César Aguirre-Mancilla ◽  
Juan Raya-Pérez ◽  
Juan Ramírez-Pimentel ◽  
Jorge Gutiérrez-Tlahque ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Bioactive Compounds ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Trolox Equivalent ◽  
Gelatin Coating ◽  
Reduced Water ◽  
Capacity Method

The Myrtillocactus geometrizans (Mart. ex. Pfeiff.) fruit, locally called garambullo, is an important source of bioactive compounds, mainly betalains, polyphenols, and ascorbic acid. However, information on the application of post-harvest technologies that prolong the shelf life of the fruits is still insufficient. The objective of the present research was to evaluate the effect of a gelatin coating incorporating 0%, 1%, or 3% tomato oily extract (TOE), compared to a control (without coating), on the physicochemical and antioxidant properties of garambullo fruits stored for 15 days at 5 °C. The gelatin coatings with TOE significantly (p ≤ 0.05) delayed changes in weight loss, brix degrees, titratable acidity and pH, compared to the control during storage. Fruits coated with TOE-gelatin had a higher content of betalains, ascorbic acid, total phenols, and flavonoids. The results showed that a higher concentration of phytochemicals increased antioxidant activity in vitro; the maximum values found for Trolox equivalents per kg of fresh weight were 10.46 and 17.65 mM for the 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and Trolox Equivalent Antioxidant Capacity Method (TEAC) tests, respectively. The gelatin coating with TOE-3% (COTE-3%) reduced water loss by 1.66 times, compared to the control. In addition, the fruits covered with COTE-3% showed the highest concentration of bioactive compounds during storage.

scholarly journals Impact of Bovine Lipocalin-2 Gene on the Antioxidant Activity of Milk from Polish Holstein-Friesian Cows

Animals ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 992 ◽  
Author(s):  
Joanna Pokorska ◽  
Dominika Kułaj ◽  
Agata Piestrzyńska-Kajtoch ◽  
Anna Radko
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Properties ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Lipocalin 2 ◽  
Holstein Friesian ◽  
Total Antioxidant ◽  
Trolox Equivalent ◽  
Daily Milk Yield ◽  
Friesian Cows

In the recent years, antioxidant properties of food products have become an important aspect for consumers. Milk is a very good source of easily absorbable proteins and minerals, as well as a valuable source of antioxidants. Lipocalin-2 (LCN2), given that, inter alia, it is produced in large quantities by various types of cells in response to oxidative stress caused by physical or chemical factors, it can be considered a protein that determines the total antioxidant capacity of milk. The main objective of this study was to analyze polymorphisms within the lipocalin-2 gene and to determine their impact on antioxidant activity of milk from Holstein-Friesian cows. The genotyping was carried out by sequencing of PCR products. To determine the antioxidant activity of milk, the Trolox equivalent antioxidant capacity (TEAC) method was used. A total of four polymorphic sites were identified in the examined segment of the bovine lipocalin-2 gene. It was shown that cows of the CC genotype at the locus g.98793763G>C produced milk of significantly higher antioxidant capacity. The antioxidant capacity of milk also varied according to the age of cows, their daily milk yield, and SCC in milk.

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