Different foods possess different bioactive compounds with varied antioxidant capacities. When foods are consumed together, the total antioxidant capacity of food mixtures may be modified via ...synergistic, additive, or antagonistic interactions among these components, which may in turn alter their physiological impacts. The main objective of this study was to investigate these interactions and identify any synergistic combinations. Eleven foods from three categories, including fruits (raspberry, blackberry, and apple), vegetables (broccoli, tomato, mushroom, and purple cauliflower), and legumes (soybean, adzuki bean, red kidney bean, and black bean) were combined in pairs. Four assays (total phenolic content, ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl, radical scavenging capacity, and oxygen radical absorbance capacity) were used to evaluate the antioxidant capacities of individual foods and their combinations. The results indicated that within the same food category, 13, 68, and 21% of the combinations produced synergistic, additive, and antagonistic interactions, respectively, while the combinations produced 21, 54, and 25% synergistic, additive, and antagonistic effects, respectively, across food categories. Combining specific foods across categories (e.g., fruit and legume) was more likely to result in synergistic antioxidant capacity than combinations within a food group. Combining raspberry and adzuki bean extracts demonstrated synergistic interactions in all four chemical-based assays. Compositional changes did not seem to have occurred in the mixture. Results in this study suggest the importance of strategically selecting foods or diets to maximum synergisms as well as to minimum antagonisms in antioxidant activity.
Grass carp muscles were hydrolyzed with various proteases (papain, bovine pancreatin 6.0, bromelain, neutrase 1.5MG and alcalase 2.4L) to extract antioxidant peptides. The hydrolysates were assessed ...using methods of hydroxyl radical scavenging ability and lipid peroxidation inhibition activity. Hydrolysate prepared with alcalase 2.4L was found to have the highest antioxidant activity. It was purified using ultrafiltration and consecutive chromatographic methods including ion-exchange chromatography, multilayer coil high-speed counter-current chromatography, and gel filtration chromatography. The purified peptide, as a potent antioxidant, was identified as Pro-Ser-Lys-Tyr-Glu-Pro-Phe-Val (966.3Da) using RP-HPLC connected on-line to an electrospray ionization mass spectrometry. As well, it was found that basic peptides had greater capacity to scavenge hydroxyl radical than acidic or neutral peptides and that hydrophobic peptides contributed more to the antioxidant activities of hydrolysates than the hydrophilic peptides. In addition, the amino acid sequence of the peptide might play an important role on its antioxidant activity.
A solvent extraction method utilizing 50% ethanol and 50% water as solvent was used for the extraction of polyphenols from grape seeds. An additional ultrafiltlration step was also included to ...determine its beneficial effect. Various experimental conditions, such as solid to liquid ratio (0.1–0.25
g/ml), number of extraction stages (single, double and triple) and membrane pore size (0.22 and 0.45
μm) were investigated to optimize the extraction. When compared to a gallic acid standard, the extraction of grape seed polyphenols with a 0.2
g/ml solid to liquid ratio, double stage extraction and 0.22
μm membrane pore size were the optimal conditions. Under these conditions, the maximum amounts of polyphenols (11.4% of the total seeds weight) were recovered from grape seeds. From the standpoint of solvent toxicity, extraction efficiency and percentage of grape seed polyphenols recovered, this method proved to be adequate on all three counts.
Grape seeds are waste products of the winery and grape juice industry. These seeds contain lipid, protein, carbohydrates, and 5-8% polyphenols depending on the variety. Polyphenols in grape seeds are ...mainly flavonoids, including gallic acid, the monomeric flavan-3-ols catechin, epicatechin, gallocatechin, epigallocatechin, and epicatechin 3-O-gallate, and procyanidin dimers, trimers, and more highly polymerized procyanidins. Grape seed extract is known as a powerful antioxidant that protects the body from premature aging, disease, and decay. Grape seeds contains mainly phenols such as proanthocyanidins (oligomeric proanthocyanidins). Scientific studies have shown that the antioxidant power of proanthocyanidins is 20 times greater than vitamin E and 50 times greater than vitamin C. Extensive research suggests that grape seed extract is beneficial in many areas of health because of its antioxidant effect to bond with collagen, promoting youthful skin, cell health, elasticity, and flexibility. Other studies have shown that proanthocyanidins help to protect the body from sun damage, to improve vision, to improve flexibility in joints, arteries, and body tissues such as the heart, and to improve blood circulation by strengthening capillaries, arteries, and veins. The most abundant phenolic compounds isolated from grape seed are catechins, epicatechin, procyanidin, and some dimers and trimers.
•Sachi inchi (Plukenetia volubilis L.) is a good source of unsaturated lipids.•Bioactive compounds from sachi inchi seeds, shells and leaves summarized.•Physicochemical properties and sensory aspects ...of sachi inchi oil reviewed.•Diversified utilization of the whole sachi inchi plant has great potential.
Sacha inchi (Plukenetia volubilis L.) is native to the Peruvian Amazon and is recognised in other parts of the world as a sustainable crop with viable commercial applications. In recent years, there has been growing interest in developing the sacha inchi plant as a novel source of oil rich in unsaturated fatty acids. This review presents information on the major and minor chemical components, health effects and utilization of different parts (seeds, seed shells and leaves) of this plant. In particular, the physicochemical properties and oxidative stability of sacha inchi seed oil are described. The whole sacha inchi plant has been utilized to generate nutritional, cosmetic and pharmaceutical products with the goal to maximize its economic value. The sacha inchi plant may become a valuable resource for high value-added compounds used in many diverse food and non-food products.
Lycopene is a powerful natural antioxidant. Epidemiological studies have associated its consumption with numerous health benefits. The effects of heating and exposure to light on lycopene were ...investigated by exposing tomato purée to different temperature treatments (60, 80, 100, and 120
°C, 1–6
h) and exposure to light (light intensity similar to normal indoor condition, 1–6 days). The results showed that 60 and 80
°C heating favoured the isomerization of lycopene. Heating treatment at 120
°C and long time heating treatment at 100
°C improved the extraction of lycopene from purée matrix. Color change of tomato purée was inconsistent because the measured value was affected by the different extractability of lycopene in purée matrix. Exposure to light caused no significant change to total and all-
trans lycopene, although significant loss of
cis-isomer lycopene was observed.
Oolong tea is a semi-fermented Chinese traditional tea that dates back centuries and now its unique characteristics are attracting more and more consumers worldwide. The formation of Oolong tea's ...special quality is attributed to the proper processing of the fresh tea leaf. The quality of Oolong tea can be evaluated by aroma, flavor, color, and appearance with aroma and flavor being the two most important quality indices. The formation of the distinct aroma of Oolong tea depends largely on the decomposition of lipids and carotenoids. However, other compounds that can be hydrolyzed and/or oxidized also contribute to Oolong tea's special aroma. During the processing of Oolong tea, some major flavor compounds are formed by the oxidation of catechins, amino acids, and sugars. The flavor of Oolong tea is complex due to the interaction of many different flavor compounds. Oolong tea exhibits antioxidant, anticancer, antiobesity, prevention of atherosclerosis and heart disease, antidiabetes, and antiallergic effects. Management of environmental factors, selection of tea cultivars and improvements in tea production needs to be emphasized to ensure the high quality of Oolong tea. The exact mechanisms responsible for the beneficial health effects of Oolong tea are not known.
A molecular distillation procedure was developed to extract the tocotrienols and other minor components from palm fatty acid distillates (PFAD). The effects of feed flow rate and temperature of ...distillation on extraction of minor components from PFAD were studied in terms of concentrations, distribution coefficients and relative volatilities. The minor components were concentrated in the liquid phase at low temperatures and in the vapor phase at high temperatures. Free fatty acids (FFA) enriched the vapor phase at all of the conditions studied. Other compounds including glycerides tended to enrich the liquid phase at high temperatures. The separation of tocotrienols from FFA approached maximum values only at low temperatures and fell drastically as temperature increased. The processing procedure consisted of three successive molecular distillations at 120
°C, pressure below 1
mTorr and feed flow rate of 0.25
kg/h followed by the molecular distillation of the residue at 160
°C. The final product consisted of 6.63% of tocotrienols, 2.20% of α-tocopherol, 3.94% of squalene, and 4.77% of sterols.
The bioactive properties of lectins obtained from raw and canned red kidney bean (
Phaseolus vulgaris) were studied to determine the changes in their bioactivity during the canning process. ...Phytohaemagglutinin (PHA) was extracted using Affi-gel Blue gel and thyroglobulin-Sepharose and had a molecular weight of 32
kDa. Both the raw and the canned kidney beans possessed the ability to agglutinate red blood cells and inhibit α-glucosidase. The activity found in the canned beans was similar to that from the in the raw kidney beans. However, the amount of lectin that could be extracted from thyroglobulin-Sepharose was much less in the canned samples than in the raw kidney bean samples. The extracted lectin from the raw kidney beans was also subjected to a heating and cooling treatment using a differential scanning calorimeter. The lectin had a nonset denaturation temperature of 77.76
°C and it did not renature upon cooling. In this study, we demonstrated that extracts from raw red kidney bean and canned red kidney bean contain bioactive compounds capable of inhibiting HIV-1 RT
in vitro.
Lycopene is the major carotenoid in tomatoes. Tomatoes contain a matrix of many bioactive components, including vitamin C, vitamin E, other carotenoids (a‐, β‐, γ‐ carotene, lutein), and flavonoids. ...Their synergistic interactions, when used in combination, may be responsible for the observed beneficial effects of tomato‐based products. This study investigated the synergistic antioxidant activity of lycopene in combination with β‐carotene, vitamin E, and lutein. A liposome system was used to test the synergistic antioxidant activity. The carotenoid mixtures were more efficient in protecting liposome from oxidation than the individual carotenoid. Mixtures of lycopene and vitamin E appear to have the greatest synergistic antioxidant activity.
