Black soybean contains various polyphenols such as flavan-3-ols and anthocyanins in seed coat and isoflavones in cotyledon. The content of polyphenols and their functions may vary depending on the ...variety and cultivation year. In this study, we measured the content of polyphenols in two black soybean varieties, Tanbakuro and Kurotsuru, over five cultivation years and investigated their antioxidant activity. Total polyphenol content in Tanbakuro was lower than that in Kurotsuru. Polyphenol contents in seed coat and cotyledon showed reverse trends during cultivation years. Variations in the polyphenol content and antioxidant activity in the seed coat and cotyledon showed the same trend. We focused on flavan-3-ols and expanded experiments using Caco-2 and HepG2 cells. (-)-Epicatechin and procyanidin B2 were easily permeated through Caco-2 cells than procyanidin C1 and cinnamtannin A2. Contents of (-)-epicatechin and procyanidin B2 in the permeated solution strongly correlated with their antioxidant activity in HepG2 cells.
Garcinia humilis, known commonly as achachairú or bacupari, has great medicinal value. Their fruits have pharmacological, antibacterial, antioxidant, and anticancer properties. Therefore, the ...objective of the present study was to evaluate the cytotoxicity and genotoxicity of G. humilis crude extract in breast tumor cells. Cytotoxicity was determined using the Resazurin reduction assay and genotoxicity by the single cell gel electrophoresis assay (Comet assay) on human MCF-7 cells. Crude extract of G. humilis was cytotoxic only when used at high concentrations (IC50 = 5.084 mg mL-1). The Comet assay showed that the crude extract did not induce genotoxicity at 1 and 5 mg mL-1 but did show signs of DNA fragmentation and DNA fragmentation at 10 mg mL-1. The cytotoxic activity against breast adenocarcinoma cells at high concentrations suggests that this medicinal plant could be used with caution and must be further studied to understand better its therapeutic and toxicological potential in the human body.
Polysaccharides were the key ingredients of many herbal medicines, and were responsible for multiple pharmacological activities. In this study, a novel polysaccharide fraction, named SLP-2, was ...isolated from Stauntonia leucantha fruits, and purified by DEAE-52 and Sephadex G-100 column chromatography. Furthermore, SLP-2 was identified by congo red, methylation, partial acid hydrolysis and NMR. The results indicated that the backbone of SLP-2 was composed of →4)-β-D-Galp-(1 → 4)-β-D-Galp-(1→ substituted at C-6 with 1,5-linked arabinan. SLP-2 had good anti-oxidation ability in vitro. Surprisingly, we found that reduction of carboxyl groups and methylation of hydroxyl groups enhanced the ability to scavenge 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radicals and inhibit lipid peroxidation, and weakened the activity to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and reduce ferric iron.
Display omitted
•An arabinogalactan (SLP-2) was isolated from wild fruits of Stauntonia leucantha.•SLP-2 composed of a galactose backbone and arabinose branches.•The antioxidant activity of SLP-2 largely depended on carboxyl and hydroxyl groups.
This study aimed to develop chitosan films incorporating natural antioxidants from peanut skin (EPS) and pink pepper residue (EPP) extracts, as well as to evaluate their effects on lipid oxidation, ...pH, color, and microbial counts of a restructured chicken product. EPS had higher phenolic content and antioxidant activity compared to EPP. When both extracts were applied to chicken meat and the chitosan films, there were no differences for color, pH and total mesophilic counts compared to control at the end of the storage period. For lipid oxidation (peroxide value and thiobarbituric acid reactive substances), both extracts proved to be as effective as butylated hydroxytoluene to maintain the oxidative stability of the chicken product. The microbial counts of psychrotrophic microorganisms were significantly lower for treatments with active films. Chitosan active films with residue extracts may maintain the quality of chicken products due to their antioxidant and antimicrobial potential.
•Chitosan films with residue extracts were studied as active packaging in chicken product.•Extract of peanut skin had higher DPPH and ABTS values than that of pink pepper residue.•Both extracts, either added to the product or to the films, were as effective as BHT.•Chitosan films with natural extracts showed lower psychrotrophic counts.•Active films with residue extracts may maintain the quality of chicken products.
Mixed protein-surfactant systems are widely used for stabilizing emulsions in the food industry. This study investigated the effects of ultrasound pretreatment on the structural and functional ...properties of chickpea protein isolate (CPI) and its binding interaction with ginseng saponin (GS). Ultrasound pretreatment induced the unfolding of CPI and promoted the binding affinity of CPI to GS, which was confirmed by fluorescence spectroscopy. Circular dichroism spectra demonstrated that the addition of GS increased the α-helix content by 11.20% and reduced the β-sheet, β-turn and random coil content by 3.70%, 1.30% and 6.00%, respectively. Compared with the U0-GS complex, the U15-GS complex stabilized emulsions showed higher (P < 0.05) oxidative stability that the PV and TBARS values decreased by 101.81 and 8.88 mg/L, respectively. Moreover, ultrasound pretreatment significantly increased the interfacial adsorption of GS, antioxidant activity of CPI-GS complexes and the retention rate of astaxanthin, which accounted for the improved oxidative stability of emulsions. Generally, ultrasound was successfully applied to design emulsions with improved stability and nutritional properties in food systems.
Display omitted
•Ultrasound induced the structural changes of chickpea protein isolate (CPI).•Ultrasound enhanced the binding affinity of CPI to ginseng saponin (GS).•Ultrasound improved the antioxidant activity of CPI-GS complexes.•Ultrasound-treated CPI-GS complexes formed emulsions with smaller droplets.
▶ Black currants are a rich source of polyphenol compounds ▶ Black currant polyphenols shows good stability during 9 month of freezer storage ▶ Maltodextrin and inulin creates stable microcapsules ...with black currant polyphenols ▶ Spray drying is an effective technique of polyphenols microencapsulation
Interest in the consumption of fresh fruits is, to a large extent, due to its content of bioactive nutrients and their importance as dietary antioxidants. There is a growing demand for delivery of antioxidants through functional foods with the related challenge of protecting their bioactivity during food processing and subsequent passage through the gastrointestinal tract. This study focuses on the evaluation of concentration of bioactive compounds in black currant berries (
Ribes nigrum L.) and retention of black currant polyphenol compounds and their antioxidant activity after microencapsulation by spray-drying. The polyphenol contents and antioxidant activities were assessed for 5 black currant cultivars grown in Canada in fresh and stored fruits at −20
°C for 9 months. The Ben Alder cultivar was the richest in anthocyanins and flavonols content with high antioxidant potential measured with ABTS and DPPH radicals (4.5 and 2.4
mM/100
g). Black currant polyphenols were stable during 9 month of storage at −20
°C. The results of this study indicated that in black currants storage did not affect negatively the antioxidant capacity. The good stability of bioactive compounds of black currants during freezer storage allows prolonging the storage time of these berries. Maltodextrins with different DE (dextrose equivalent): DE11, DE18, DE21 and inulin were selected as wall material. The stability of encapsulated polyphenols during 12 months storage at 8
°C and 25
°C was evaluated. Compared to maltodextrins DE18 and DE21, maltodextrin DE11 had not only higher drying yield but also offered better protection for phenolics during storage. Radical scavenging activity studies demonstrated significant antioxidant activity of microencapsulated powders before and after storage. The black currant polyphenol microcapsules described in this study represent a promising food additive for incorporation into functional foods due to antioxidant content.
•Isolation of polysaccharides from pistachio external hull.•Determination of chemical composition of isolated polysaccharides.•Evaluation of antioxidant activitiy of pistachio external hull ...polysaccharides.•Application of pistachio hull polysaccharides on minced meat as preservative.
In the present study, polysaccharides were isolated from pistachio (Pistacia vera L.) external hull, with a yield of 4.10 % (w/w). The crude polysaccharides were composed by carbohydrates (80.64 ± 0.98 %), while protein (1.80 ± 0.28 %), ash (6.32 ± 0.26 %) and fat (0.04 ± 0.005 %) contents were low. Structural characteristics were determined using FTIR spectroscopy and 13C NMR spectroscopy. The results by thin layer chromatography showed that the carbohydrate fraction was mainly composed of rhamnose, glucose, galactose, mannose, xylose, arabinose, and galacturonic acid. Antioxidant activities of the crude polysaccharides were investigated by various antioxidant assays: DPPH radical-scavenging capacity (IC50 = 0.08 mg/mL), reducing power, β-carotene bleaching inhibition (IC50 = 0.068 mg/mL), and ABTS assay. The application of crude pistachio hull polysaccharides on minced meat, as preservative, reduced the lipid oxidation during chilled storage for 9 days. The obtained results also showed significant improvement of meat color stability. Overall, these findings indicated that crude polysaccharides are worthy being developed as functional and bioactive components for the food and nutraceutical industries.
In the present study, natural deep eutectic solvent composed of choline chloride and ascorbic acid (CHCL/AA NADES) was formulated for enhancing the solubility and antioxidant properties of ...antioxidant extracts from fruit wastes of Mangifera pajang. The solubilities of Mangifera pajang's antioxidant extracts in water and CHCL/AA NADES at different water contents (0–50 wt%) were investigated. It was observed that the antioxidant extracts were most soluble in the CHCL/AA NADES with 10 wt% of water, and the concentration of antioxidant was found to be approximately 15% and 4% as compared to water and pure CHCL/AA NADES, respectively. The positive effect of water on NADES can be related to the reduced viscosity of NADES, where the viscosity decreased up to 74% upon addition of water. Aside from that, all the tested CHCL/AA NADES enhanced the antioxidant capacity of antioxidant extracts by 1.3–14.64% compared to the antioxidant extracts in water. This finding highlights the role of CHCL/AA NADES as an antioxidant capacity enhancer. Noteworthy, the antioxidant extracts solubilized in the CHCL/AA NADES system formed a nano-scale cluster structure, as depicted by the TEM image, suggesting that the CHCL/AA NADES could potentially use in nanoformulation that provides protection to the antioxidant extracts.
•CHCL/AA NADES was formulated for enhancing the solubility and antioxidant capacity.•Addition of water into CHCL/AA NADES enhances the solubility of antioxidant by 15%.•CHCL/AA NADES further increased the DPPH scavenging activity.•The antioxidants-CHCL/AA NADES formed nano-scale cluster structure.
Microalgae represent a potential source of renewable nutrition and there is growing interest in algae-based dietary supplements in the form of whole biomass, e.g.,
and
, or purified extracts ...containing omega-3 fatty acids and carotenoids. The commercial production of bioactive compounds from microalgae is currently challenged by the biorefinery process. This review focuses on the biochemical composition of microalgae, the complexities of mass cultivation, as well as potential therapeutic applications. The advantages of open and closed growth systems are discussed, including common problems encountered with large-scale growth systems. Several methods are used for the purification and isolation of bioactive compounds, and many products from microalgae have shown potential as antioxidants and treatments for hypertension, among other health conditions. However, there are many unknown algal metabolites and potential impurities that could cause harm, so more research is needed to characterize strains of interest, improve overall operation, and generate safe, functional products.
This study aims to assess the effect of heating temperatures on structure, physicochemical and antioxidant properties of fish gelatin films crosslinked by the temperature and/or with glucose by the ...Maillard reaction.Glucose was incorporated at a 0.5 glucose/lysine molar ratio into the fish gelatin film forming solutions. The products of the Maillard reaction were generated by heating the films during 24 h in a temperature range of 90–130 °C. An enhancement of some films properties was obtained after the induction of the Maillard reaction. Indeed, the water solubility and wettability were reduced. On the contrary, a rise of color intensity, UV-barrier property, radical scavenging activities and iron reducing effects was observed. These enhancements occurred also without glucose addition thanks to the heating treatment, but to a lesser extend. In addition, an increase of thermal stability due to structural changes was revealed by means of XRD, TGA and DSC analyses. As evidenced by the different experiments used for the determination of the antioxidant activity (DPPH• and ABTS free radicals scavenging activity, reducing power and β-carotene bleaching inhibition) the antioxidant activity of films containing glucose displayed an optimum after being treated at 90 °C. On the contrary, it decreased or kept constant at higher temperatures, probably due to the degradation or further stages of Maillard reactions. Moreover, the thermal treatment alone (T ≥ 100 °C) can be a useful tool for enhancing the antioxidant activity of gelatin films. Finally, the Maillard reaction has a good potential to induce and generate bioactive compounds in gelatin films for food protection.
Display omitted
•Bioactive compounds were formed due to Maillard reaction.•Functional and structural properties of films were modified by heat treatments.•Antioxidant properties were enhanced by the Maillard reactions products.•Gelatin network was strengthened due to cross linking induced by temperature.
PDF
