scholarly journals Therapeutic Antioxidant Activity of Monascus-Fermented Durian Seed: A Potential Functional Food Ingredient

2014 ◽  
Vol 7 (1) ◽  
pp. 53-59
Author(s):  
Ignatius Srianta ◽  
◽  
Ira Nugerahani ◽  
Netty Kusumawati ◽  
Elisabet Suryatanijaya ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Food Ingredient ◽  
Durian Seed

Safety assessment of the innovative functional food ingredient from Cannabis sativa L. wastes

2020 ◽  
Vol 4 (3) ◽  
pp. 134-143
Author(s):  
Fatmanur Gönce ◽  
Elmas Ersöz ◽  
Meryem Kara ◽  
Gökhan Kars ◽  
Saliha Dinç ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Cannabis Sativa ◽  
Cell Types ◽  
Promoting Effect ◽  
Food Ingredient ◽  
Health Promoting ◽  
Genetic Level ◽  
Growth Profiles

AbstractXylooligosaccharides (XOS) are the oligomers of β-1,4 linked xylose monomers and they have health promoting effect by modulating the beneficial microorganisms in intestine. In this study, hydrolysate obtained from hemp (Cannabis sativa) shives was investigated in terms of its in vitro toxicological impacts at cellular and genetic levels and antioxidant activity. The hydrolysate was found to contain 0.264 mg mL-1 of xylose, 0.789 mg mL-1 of xylobiose and 0.171 mg mL-1 of xylotriose in addition to hydroxymethlyfurfural (HMF) and furfural (F) at concentrations of 0.545 mg mL-1 and 0.107 mg mL-1, respectively. The cells, colon epithelial cells (CoN) and colon cancer cells (Caco-2), exposed to 5.00 mg mL-1 or lower XOS hydrolysate showed very similar growth profiles to the untreated control cells. At the genetic level, the oxidative responses of the cell types to XOS hydrolysate were different as measured by NFE2L2 (Nuclear factor, erythroid-derived 2-like 2) gene expression. Regarding antioxidant activity, the amount of XOS hydrolysate (IC50) that cleared 50 % of the 2,2-diphenyl-l-picrylhydrazyl (DPPH) in the medium was calculated as 0.12 mg mL-1. To conclude, based on in vitro studies, XOS hydrolysate obtained from lignocellulosic hemp shives emerges as an innovative, alternative and safe functional food candidate.

Extrusion of apple pomace increases antioxidant activity upon in vitro digestion

2019 ◽  
Vol 10 (2) ◽  
pp. 951-963 ◽  
Author(s):  
Guo Liu ◽  
Danyang Ying ◽  
Baoyan Guo ◽  
Li Jiang Cheng ◽  
Bruce May ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
In Vitro Digestion ◽  
Apple Pomace ◽  
Food Ingredient ◽  
High Fibre

Apple pomace, a by-product of juice production, is a high-fibre, high-polyphenol functional food ingredient.

scholarly journals Optimization of Alkali Extraction and Properties of Polysaccharides from Ziziphus jujuba cv. Residue

Molecules ◽  
2019 ◽  
Vol 24 (12) ◽  
pp. 2221 ◽  
Author(s):  
Zongxing He ◽  
Yulian Zhu ◽  
Xingyu Bao ◽  
Liuxin Zhang ◽  
Nan Li ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Extraction Method ◽  
Yellow River ◽  
Radical Scavenging ◽  
Scanning Calorimetry ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Good Thermal Stability ◽  
Ziziphus Jujuba

Ziziphus jujuba cv. Muzao is a plant widely cultivated in the Yellow River Basin of China. It has nutritional and healthcare functions, in which polysaccharides are the main components of its bio-functions. In order to make effective use of Ziziphus jujuba cv. Muzao residue resources and explore new functional food ingredients, the polysaccharide (ZJRP) from Ziziphus jujuba cv. Muzao residues were extracted by sodium hydroxide, and the optimal extraction conditions of ZJRP were obtained by the response surface method. The basic composition and antioxidant effects of ZJRP were determined. The results showed that ZJRP has significant antioxidant activity, mainly reflected in the high DPPH radical scavenging rate, which may be related to their high content of galacturonic acid and the extraction method. In addition, the rheological and thermal properties of ZJRP were respectively determined by a rheometer and differential scanning calorimetry (DSC), indicating that they have shear thinning properties and good thermal stability. Results showed that the alkaline extraction method can be used as a potential technique for extracting ZJRP with high antioxidant activity, and ZJRP can be further explored as a functional food ingredient.

scholarly journals Antioxidant Activity From Water Extract Of Kecombrang Flower (Etlingera elatior) Leading To Jelly Candy Formulation

2011 ◽  
Vol 2 (2) ◽  
Author(s):  
Dede Sukandar ◽  
Nani Radiastuti ◽  
Anna Muawanah ◽  
Adeng Hudaya
Keyword(s):  
Antioxidant Activity ◽  
Functional Food ◽  
Water Extract ◽  
Average Score ◽  
Food Ingredient ◽  
Organoleptic Test ◽  
Dpph Method ◽  
Etlingera Elatior

A research on antioxidant activity of kecombrang flower ( Etlingera Elatior) water extract leading tojelly candy formulation was conducted. This experiment aims to elucidate the potential usage ofkecombrang flower as a functional food ingredient. Antioxidant activity of the kecombrang flowerwater extract was determined using Diphenyl Picryl Hidrazyl ( DPPH) method. In order to elucidatethe responsible compound for antioxidant activity, GCMS analysis was undertaken. Water extract ofkecombrang flower have antioxidant activity ( IC50=61,6497 ppm) and based on GCMS analysis itcontained 1-dodekanol ( tR=11,60, area=11,73, similarity at 95 %), 3-metil-1-oxo-2-buten 1-(21,41,51-trihidroxyl phenil) ( tR=13,02, area=3,17, similarity at 57 %) and 1-tetradecene ( tR= 13,26,area=6,03, similarity at 98 %). Formulation of jelly candy using kecombrang flower was designedand based on organoleptic test, C formula ( pink, sample code 763) was the optimum jelly pepermintformula with average score of 3,52.

scholarly journals HPLC-DAD Polyphenolic Profiling and Antioxidant Activities of Sorghum bicolor during Germination

Agronomy ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 417
Author(s):  
Ioana Otilia Ghinea ◽  
Maria Daniela Ionica Mihaila ◽  
Giorgiana-Valentina Blaga (Costea) ◽  
Sorin Marius Avramescu ◽  
Mihaela Cudalbeanu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sorghum Bicolor ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Radical Scavenger ◽  
Ultrasound Assisted Extraction ◽  
Food Ingredient ◽  
Radical Scavenger Activity ◽  
Scavenger Activity ◽  
Sorghum Grains

The purpose of this study was to assess the suitability of the Romanian Albanus hybrid of Sorghum bicolor as a potential functional food ingredient. Ultrasound-assisted extraction in different solvents, together with spectrophotometric and chromatographic methods, was used to monitor the variation in total phenolic and flavonoid content and the antioxidant activity of raw sorghum grains before and during short germination periods (24, 36 and 48 h). The High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) investigation of the extracts revealed that the ungerminated sorghum grains extracted with methanol had the highest diversity of phenolic compounds, while the total phenolic content (TPC) was the highest after 36 h of germination in both extract types: 1853 mg GAE/100 g for the methanolic extract and 1726 mg GAE/100 g for the ethanolic extract. The findings of this study showed that the TPC of sorghum extracts is strongly correlated with their antioxidant activity and, overall, that the studied extracts presented a good radical scavenger activity, which supports the benefits of alimentary uses of Sorghum bicolor grains.

scholarly journals In vitro antioxidant and wound-healing activities of hydrolyzed collagen from defatted Asian sea bass skin as influenced by different enzyme types and hydrolysis processes

RSC Advances ◽  
2021 ◽  
Vol 11 (30) ◽  
pp. 18144-18151
Author(s):  
Lalita Chotphruethipong ◽  
Thunwa Binlateh ◽  
Pilaiwanwadee Hutamekalin ◽  
Wanida Sukketsiri ◽  
Rotimi E. Aluko ◽  
...  
Keyword(s):  
Cell Proliferation ◽  
Functional Food ◽  
Sea Bass ◽  
Food Ingredient ◽  
Hydrolyzed Collagen ◽  
Asian Sea Bass ◽  
Antioxidant Potency ◽  
Sea Bass Skin ◽  
Lamellipodia Formation

Hydrolyzed collagen (HC) from sea bass skin prepared using papain and Alcalase had antioxidant potency and could enhance MRC-5 cell proliferation and lamellipodia formation. HC can be used as a nutraceutical or functional food ingredient.

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