Phenolic profile and antioxidant properties of sand rice ( Agriophyllum squarrosum ) as affected by cooking and in vitro digestion

2019 ◽  
Vol 99 (8) ◽  
pp. 3871-3878 ◽  
Author(s):  
Qi Wang ◽  
Hongjun Shao ◽  
Zhong Zhang ◽  
Shuaishuai Yan ◽  
Feng Huang ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
In Vitro Digestion ◽  
Phenolic Profile ◽  
Agriophyllum Squarrosum ◽  
Sand Rice

scholarly journals Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds

2016 ◽  
Vol 96 (5) ◽  
pp. 657-676 ◽  
Author(s):  
Davide Tagliazucchi ◽  
Ahmed Helal ◽  
Elena Verzelloni ◽  
Angela Conte
Keyword(s):  
Antioxidant Properties ◽  
Bovine Milk ◽  
In Vitro Digestion ◽  
Antioxidant Compounds

scholarly journals Quality of New Functional Powdered Beverages Enriched with Lyophilized Fruits—Potentially Bioaccessible Antioxidant Properties, Nutritional Value, and Consumer Analysis

2020 ◽  
Vol 10 (11) ◽  
pp. 3668 ◽  
Author(s):  
Justyna Bochnak-Niedźwiecka ◽  
Michał Świeca
Keyword(s):  
Antioxidant Capacity ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Digestion ◽  
In Vitro Bioaccessibility ◽  
Trolox Equivalent ◽  
Health Promoting

This study evaluates nutrients and health-promoting compounds responsible for antioxidant capacity in eight novel formulations based on lyophilized fruit and vegetable powders. The composition contained lyophilized carrot, pumpkin, lentil sprouts, raspberry, strawberry, and apple. The effect of functional additives on the antioxidant, nutritional, and functional characteristics of powdered beverages was determined in the powders and after rehydration followed by in vitro digestion. The antioxidant activity, phenols, vitamin C, and reducing power were significantly higher in the powders enriched with additives having potential functional properties. Furthermore, the analyses indicated that all the powdered formulations may be potential sources of total starch (100–112 mg/100 mL) and proteins (125–139 mg/100 mL). The designed powdered beverages after reconstitution exhibited high antioxidant content, reasonable consumer acceptance, and good in vitro bioaccessibility. The best results of antioxidant capacity were obtained for beverages enriched with raspberry, i.e., 10.4 mg Trolox equivalent (TE)/100 mL and 12.1 mg TE/100 mL rehydrated at 20 °C and 80 °C, respectively. Additionally, color characteristics were used as indicators of the quality of the powdered beverages. This research promotes the reduction of food waste, since whole plant tissues are used, thus allowing maximum exploitation of food raw materials; moreover, drying provides stable shelf life.

scholarly journals Rosemary Flowers as Edible Plant Foods: Phenolic Composition and Antioxidant Properties in Caenorhabditis elegans

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 811
Author(s):  
Cristina Moliner ◽  
Víctor López ◽  
Lillian Barros ◽  
Maria Inês Dias ◽  
Isabel C. F. R. Ferreira ◽  
...  
Keyword(s):  
Caenorhabditis Elegans ◽  
Antioxidant Properties ◽  
Ethanolic Extract ◽  
Food Ingredient ◽  
Edible Plant ◽  
Phenolic Profile ◽  
C Elegans ◽  
Rosmarinus Officinalis L

Rosmarinus officinalis L., commonly known as rosemary, has been largely studied for its wide use as food ingredient and medicinal plant; less attention has been given to its edible flowers, being necessary to evaluate their potential as functional foods or nutraceuticals. To achieve that, the phenolic profile of the ethanolic extract of R. officinalis flowers was determined using LC-DAD-ESI/MSn and then its antioxidant and anti-ageing potential was studied through in vitro and in vivo assays using Caenorhabditis elegans. The phenolic content was 14.3 ± 0.1 mg/g extract, trans rosmarinic acid being the predominant compound in the extract, which also exhibited a strong antioxidant capacity in vitro and increased the survival rate of C. elegans exposed to lethal oxidative stress. Moreover, R. officinalis flowers extended C. elegans lifespan up to 18%. Therefore, these findings support the potential use of R. officinalis flowers as ingredients to develop products with pharmaceutical and/or nutraceutical potential.

Phenolic profile and antioxidant activity of Jasonia glutinosa herbal tea. Influence of simulated gastrointestinal in vitro digestion

2019 ◽  
Vol 287 ◽  
pp. 258-264 ◽  
Author(s):  
J. Ortega-Vidal ◽  
A. Ruiz-Riaguas ◽  
M.L. Fernández-de Córdova ◽  
P. Ortega-Barrales ◽  
E.J. Llorent-Martínez
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestion ◽  
Herbal Tea ◽  
Phenolic Profile

scholarly journals Pigmented Corn Varieties as Functional Ingredients for Gluten-Free Products

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1770
Author(s):  
Francesca Colombo ◽  
Chiara Di Lorenzo ◽  
Katia Petroni ◽  
Marco Silano ◽  
Roberto Pilu ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Properties ◽  
Chemical Characterization ◽  
In Vivo Studies ◽  
Gluten Free ◽  
Cell Agglutination ◽  
Free Products ◽  
Phenolic Profile

Oxidative stress, one among the several factors responsible for the gluten toxicity in celiac disease, together with inflammation and duodenal mucosal injury, are only partially reduced by the gluten-free diet. Thanks to their phenolic profile, the pigmented varieties of corn could be an interesting source of dietary antioxidants for the formulation of new gluten-free ingredients. The aim of this research was: (1) to characterize the phenolic profile and the associated antioxidant properties of corn samples with different pigmentation, using spectrophotometric and chromatographic techniques and (2) to assess the stability of anthocyanins during the gastro-intestinal digestion. The pigmented varieties showed a significantly higher content of polyphenols compared to the common yellow varieties and, as a consequence, a higher antioxidant activity. Although corn is among the cereals most frequently used in gluten-free products, it can produce an inflammatory response in some celiac patients. Therefore, after the chemical characterization, the safety of the pigmented varieties for celiac patients was confirmed using different in vitro models (cell agglutination test and the measure of transepithelial electrical resistance). Although in vivo studies are necessary, the data collected in this study underline that the pigmented corn could have a role in reducing the oxidative stress at the intestinal level in celiac subjects.

scholarly journals How Can the Combination of Pasta and Wine Affect the Digestibility of Polyphenols? A Simulated Digestion Study to Assess the Meal Antioxidant Properties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 53
Author(s):  
Natalia S. Podio ◽  
Mariana S. Lingua ◽  
Daniel A. Wunderlin ◽  
María V. Baroni
Keyword(s):  
Antioxidant Properties ◽  
Limited Information ◽  
Total Polyphenol ◽  
Phenolic Profile ◽  
Simulated Digestion ◽  
Whole Wheat ◽  
Bioavailable Fraction ◽  
Before And After ◽  
The Individual

There is limited information about how the co-digestion of different food matrices can affect the digestibility, bioaccessibility, and, hence, the effectiveness of their health beneficial compounds, such as polyphenols. This work aimed to study the effect of the co-digestion of a whole-wheat pasta dish and a glass of red wine on their individual antioxidant properties. Thus, changes in the total polyphenol content by Folin Ciocalteu, phenolic profile by HPLC-ESI-MS/MS, and in vitro antioxidant capacity (AC) by ABTS and FRAP methods were evaluated before and after simulated gastrointestinal digestions. Additionally, a final step of dialysis was included to verify the fraction of polyphenols that are potentially bioaccessible. Separate digestions of pasta and wine were used as controls. The results showed that the co-digestion increased the AC of the bioavailable fraction (measured by ABTS) with respect to the sum of the individual digestions. Moreover, differences in the bioaccessibility of some phenolics were also found, with an increase of 4 compounds characteristic of pasta and 5 of wine. This study shows that the co-ingestion of pasta and wine improves the antioxidant properties of individual food/beverage, pointing out the importance of further studies on co-digestion with different combinations of food/beverages containing bio-active compounds.

scholarly journals Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestion

LWT ◽  
2013 ◽  
Vol 51 (2) ◽  
pp. 417-422 ◽  
Author(s):  
Chia-Jung Chiang ◽  
Hoda Kadouh ◽  
Kequan Zhou
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
In Vitro Digestion
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