Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit

The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.

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The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life

Antioxidants ◽

10.3390/antiox10081290 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1290

Author(s):

Márcio Vargas-Ramella ◽

José M. Lorenzo ◽

Sol Zamuz ◽

María Esperanza Valdés ◽

Daniel Moreno ◽

...

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Radical Scavenging ◽

Meat Products ◽

Thiobarbituric Acid ◽

Total Anthocyanin ◽

Antioxidant Power ◽

Pork Patties ◽

Amount Of Knowledge ◽

The Impact

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

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Antioxidant activity of blackberry (Rubus sp.) genotypes from the Southern Region of Brazil

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v31i1.32705 ◽

2013 ◽

Vol 31 (1) ◽

Author(s):

GABRIELA ELISA HIRSCH ◽

MÁRCIA VIZZOTTO ◽

ANA LUCIA ABOY ◽

AMÉLIA TEREZINHA HENRIQUES ◽

TATIANA EMANUELLI

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Thiobarbituric Acid Reactive Substances ◽

Frap Assay ◽

Antioxidant Power ◽

Ferric Reducing Antioxidant Power ◽

Tbars Assay ◽

Β Carotene ◽

Phenolic Extracts

The antioxidant activity and bioactive compounds of different blackberry fruit genotypes from the major Brazilian producer region (three cultivars and four selections) were evaluated and compared to the Cherokee cultivar. Phenolic and anthocyanic extracts were obtained and evaluated for each fruit genotype. The phenolic extracts of selections 02/96 and 07/001 presented higher antioxidant activity than those of cultivars in most assays. This activity was partially correlated to the higher amount of total phenolics in these samples. Thus, the phenolic compounds are probably the major responsible for the antioxidant activity in the diphenyl-2-picrylhydrazyl radical scavenging assay (DPPH), ferric reducing antioxidant power (FRAP) assay and thiobarbituric acid reactive substances (TBARS) assay. Quercetin seems to be responsible for the antioxidant activity of blackberry phenolic extracts in the β-carotene bleaching assay. Concerning anthocyanic extracts, the selection 02/96 and Cherokee cultivar from harvest 2007 had higher antioxidant activity than the other genotypes in most assays. Anthocyanins appear to be the major responsible for the antioxidant activity of anthocyanic extracts in the DPPH and FRAP assays, although ascorbic acid also contributed to the DPPH antioxidant activity. Selection 02/96 appears to have higher antioxidant activity than the commercial cultivars cultivated in the southern Brazil and appears to be promising for nutritional and health purposes.

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In vivo antioxidant potential of Teucrium polium, as compared to α-tocopherol

Acta Pharmaceutica ◽

10.2478/v10007-007-0010-z ◽

2007 ◽

Vol 57 (1) ◽

pp. 123-129 ◽

Cited By ~ 32

Author(s):

Parisa Hasani ◽

Nargues Yasa ◽

Sanaz Vosough-Ghanbari ◽

Azadeh Mohammadirad ◽

Gholamreza Dehghan ◽

...

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Thiobarbituric Acid ◽

Antioxidant Potential ◽

Thiobarbituric Acid Reactive Substances ◽

Antioxidant Power ◽

Dry Extract ◽

Total Antioxidant ◽

Teucrium Polium

In vivo antioxidant potential of Teucrium polium, as compared to α-tocopherol The present study was undertaken to explore antioxidant potential of Teucrium polium (Lamiaceae) in vivo. Antioxidant activity was measured by three tests including inhibition of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, total antioxidant power (TAP), and thiobarbituric acid reactive substances (TBARS) in serum. Rats received dry extract of T. polium in 80% ethanol by intragastric intubation at doses of 50, 100 and 200 mg kg-1 daily for 14 days. Treatment of rats with T. polium extract showed significant antioxidant activity in the DPPH test as compared to the control. T. polium extract at doses of 50 and 100 mg kg-1 significantly increased rats TAP and decreased TBARS compared to the control. Administration of T. polium at a dose of 200 mg kg-1 per day did not significantly alter serum TAP and TBARS. Antioxidant activities of T. polium at a doses of 50 and 100 mg kg-1 were in all experiments comparable to that of α-tocopherol (10 mg kg-1).

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Comparison of Ozone and Chlorine in Low Concentrations as Sanitizing Agents of Chicken Carcasses in the Water Immersion Chiller

Journal of Food Protection ◽

10.4315/0362-028x.jfp-11-288 ◽

2012 ◽

Vol 75 (6) ◽

pp. 1139-1143 ◽

Cited By ~ 11

Author(s):

MARCO ANTONIO TRINDADE ◽

MARTA MITSUI KUSHIDA ◽

NILDA D. MONTES VILLANUEVA ◽

DAVID UENAKA dos SANTOS PEREIRA ◽

CELSO EDUARDO LINS de OLIVEIRA

Keyword(s):

Lipid Oxidation ◽

Ph Value ◽

Water Immersion ◽

Storage Period ◽

Thiobarbituric Acid ◽

Total Coliform ◽

Ozone Treatment ◽

Thiobarbituric Acid Reactive Substances ◽

Hedonic Scale ◽

The Stability

The aim of this study was to investigate the effects of the use of chlorine or ozone as sanitizing agents in the water of chicken immersion chilling, using the residual levels usually applied in Brazil (1.5 ppm), comparing the effects of these treatments on the microbiological, physicochemical, and sensory characteristics of carcasses. Chicken carcasses were chilled in water (4°C) with similar residual levels of ozone and chlorine until reaching temperatures below 7°C (around 45 min). The stability of carcasses was assessed during 15 days of storage at 2 ± 1°C. Microbiological, surface color (L*, a*, b* parameters), pH value, lipid oxidation (thiobarbituric acid reactive substances index), and sensory evaluation (on a 9-point hedonic scale for odor and appearance) analyses were carried out. The presence of Salmonella was not detected, coagulase-positive staphylococci counts were below 102 CFU/ml of rinse fluid, and Escherichia coli and total coliform counts were below 105 CFU/ml of rinse fluid until the end of the storage period for both treatments. Psychrotrophic microorganism counts did not differ (P > 0.05) between chlorine and ozone treatments, and both values were near 109 CFU/ml of rinse fluid after 15 days at 4 ± 1°C. pH values did not differ between treatments (P >0.05) or during the storage period (P > 0.05). In addition, neither chlorine nor ozone treatment showed differences (P > 0.05) in the lipid oxidation of carcasses; however, the thiobarbituric acid reactive substances index of both treatments increased (P ≤ 0.05) during the storage period, reaching values of approximately 0.68 mg of malonaldehyde per kg. Samples from both treatments did not differ (P > 0.05) in their acceptance scores for odor and overall appearance, but in the evaluation of color, ozone showed an acceptance score significantly higher (P ≤ 0.05) than that for the chlorine treatment. In general, under the conditions tested, ozone showed results similar to the results for chlorine in the disinfection of chicken carcasses in the immersion chilling, which may indicate its use as a substitute for chlorine in poultry slaughterhouses.

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Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

Meat and Muscle Biology ◽

10.22175/mmb.12294 ◽

2021 ◽

Vol 5 (1) ◽

Author(s):

Danika K. Miller ◽

Laura E. Yoder ◽

Steven M. Lonergan ◽

Joseph G. Sebranek ◽

Rodrigo Tarté

Keyword(s):

Lipid Oxidation ◽

Raw Materials ◽

Profile Analysis ◽

Storage Period ◽

Thiobarbituric Acid ◽

Chicken Breast ◽

Thiobarbituric Acid Reactive Substances ◽

Texture Profile ◽

Product Formulation ◽

Functional Attributes

Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.

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Evaluation of diuretic and antioxidant properties in aqueous bark and fruit extracts of pine

Current Drug Discovery Technologies ◽

10.2174/1570163817666200206105231 ◽

2020 ◽

Vol 17 ◽

Cited By ~ 1

Author(s):

Hadi Shariati ◽

Mohammad Hassanpour ◽

Gholamreza Sharifzadeh ◽

Asghar Zarban ◽

Saeed Samarghandian ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Antioxidant Properties ◽

Pine Bark ◽

Male Rats ◽

Total Phenolic ◽

Dependent Manner ◽

Aqueous Extracts ◽

Antioxidant Power ◽

Dose Dependent

Objective: The present study has been carried out to evaluate the diuretic and antioxidant properties of pine herb in an animal model. Materials and Methods: 45 adult male rats were randomly divided into nine groups including: groups I (the negative control), groups II (positive control, furosemide 10 mg/kg), groups III to VIII (treatment groups received 100, 200, 400 mg/kg of the aqueous extracts of bark and fruit) and group IX received the combination of aqueous extract of bark (100 mg/kg) and the fruit (100 mg/kg). The urine output, glomerular filtration rate (GFR), electrolytes, urea, and creatinine levels were evaluated . Furthermore, the phenolic content and antioxidant activity of both extracts were also assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and Folin–Ciocalteu methods. Results: The aqueous extracts of the pine bark and fruit increased the urinary output in a dose-dependent manner. The combination of the two extracts compared to the other extracts alone significantly increased the serum potassium level. This study also showed each extract increase creatinine clearance in a dose-dependent manner (p<0.01 and p<0.05). The increase of GFR in the combination group was not significant. The current data showed a significant increase in the total phenolic content in pine bark extract in compared with the fruit extract. Conclusion: The pine bark and fruit can be useful in the prevention and treatment of kidney stones due to the high antioxidant activity.

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Antioxidant Activity of the Isoflavonoids from the Roots of Maackia amurensis

Natural Product Communications ◽

10.1177/1934578x1300800511 ◽

2013 ◽

Vol 8 (5) ◽

pp. 1934578X1300800 ◽

Cited By ~ 1

Author(s):

Nadezda I. Kulesh ◽

Sergey A. Fedoreyev ◽

Marina V. Veselova ◽

Natalia P. Mischenko ◽

Vladimir A. Denisenko ◽

...

Keyword(s):

Oxidative Stress ◽

Antioxidant Activity ◽

Glutathione Peroxidase ◽

Column Chromatography ◽

Thiobarbituric Acid ◽

Formalin Injection ◽

Thiobarbituric Acid Reactive Substances ◽

H Nmr ◽

Maackia Amurensis

Seven isoflavonoids, including a new glycoside, (6a R,11a R)-medicarpin-3- O-gentiobioside (6), were isolated from the roots of Maackia amurensis using repeated column chromatography on a Toyopearl HW-50F sorbent and identified by HPLC–PDA–MS, 1H NMR, 13C, 1H–1H COSY, HSQC NMR and HMBC NMR analyses as daidzin (1), genistein-7- O-gentiobioside (2), pseudobaptigenin-7- O-gentiobioside (3), formononetin-7- O-gentiobioside (4), (6a R,11a R)-maackiain-3- O-gentiobioside (5), and 5- O-methylgenistein-7- O-gentiobioside (7). In the model of oxidative stress induced by formalin injection, the isolated isoflavone and pterocarpan glucosides 1-7 were shown to reduce the formation of malondialdehyde (MDA) and other thiobarbituric acid reactive substances (TBARS), as well as glutathione peroxidase (GPO) activity in rats.

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Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits

Processes ◽

10.3390/pr9081262 ◽

2021 ◽

Vol 9 (8) ◽

pp. 1262

Author(s):

Shonisani Eugenia Ramashia ◽

Felicia Matshepho Mamadisa ◽

Mpho Edward Mashau

Keyword(s):

Antioxidant Activity ◽

Antioxidant Properties ◽

Polyphenolic Compounds ◽

Total Phenolic ◽

Crude Fibre ◽

Yellowness Index ◽

Antioxidant Power ◽

Parinari Curatellifolia ◽

Ferric Reducing Antioxidant Power ◽

The Impact

This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.

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Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

Molecules ◽

10.3390/molecules26082267 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2267

Author(s):

Małgorzata Starowicz ◽

Saruhan Arpaci ◽

Joanna Topolska ◽

Małgorzata Wronkowska

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Weight Basis ◽

Bioactive Molecules ◽

Total Phenolic ◽

Antioxidant Power ◽

Wide Range ◽

Confectionery Products ◽

Ferric Reducing Antioxidant Power ◽

Phytochemical Contents

The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.

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Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets

Foods ◽

10.3390/foods10050910 ◽

2021 ◽

Vol 10 (5) ◽

pp. 910

Author(s):

María I. Sáez ◽

María D. Suárez ◽

Francisco J. Alarcón ◽

Tomás F. Martínez

Keyword(s):

Rainbow Trout ◽

Cold Storage ◽

Haematococcus Pluvialis ◽

Radical Scavenging ◽

Storage Period ◽

Carotenoid Content ◽

Total Phenolic ◽

Antioxidant Power ◽

Color Parameters ◽

Total Carotenoid Content

This study evaluates the potential of different algae extracts (Crassiphycus corneus, Cc; Ulva ohnoi, Uo; Arthrospira platensis, Ap; Haematococcus pluvialis, Hp) as additives for the preservation of rainbow trout fillets. The extracts were prepared with different water to ethanol ratios from the four algae species. The highest ferric reducing antioxidant power (FRAP) was observed in Uo extracted in 80% ethanol. Ap aqueous extract also had considerable FRAP activity, in agreement with a high total phenolic content. Radical scavenging activity (DPPH) was higher in Cc 80% ethanol extract, in agreement with a high total carotenoid content. In fact, when the algae aqueous extracts were assayed on the fish fillets, their antioxidant activity exceeded that of ascorbic acid (ASC). All algae extracts delayed microbial growth and lipid oxidation processes in trout fillets throughout the cold storage period compared to controls, and also improved textural parameters, these effects being more evident for Ap and Hp. With respect to the color parameters, the Hp extract prevented the a* values (redness) from decreasing throughout cold storage, a key point when it comes to colored species, not least salmonids. On the other hand, the Ap extract was not as effective as the rest of treatments in avoiding a* and b* decrease throughout the storage period, and thereby the color parameters were impaired. The results obtained, together with the natural origin and the viability for large-scale cultivation, make algae extracts interesting fish preservative agents for the food industry.

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