Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Maryam Iftikhar ◽  
Huijuan Zhang ◽  
Asra Iftikhar ◽  
Ali Raza ◽  
Majid Khan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Comparative Assessment ◽  
Phenolic Profile ◽  
Insoluble Dietary Fiber ◽  
In Vitro Bioaccessibility

Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties

LWT ◽  
2018 ◽  
Vol 87 ◽  
pp. 450-456 ◽  
Author(s):  
Guanghe Zhao ◽  
Ruifen Zhang ◽  
Lihong Dong ◽  
Fei Huang ◽  
Xiaojun Tang ◽  
...  
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Rice Bran ◽  
Phenolic Profile ◽  
Insoluble Dietary Fiber

Chemical Composition, Antioxidant Activity and Functional Properties of Mango (Mangifera indica L. var Perlis Sunshine) Peel Flour (MPF)

2015 ◽  
Vol 754-755 ◽  
pp. 1065-1070 ◽  
Author(s):  
Shazliana Aizee Abidin Noor ◽  
Nadherah Mohamad Siti ◽  
Nor Jaafar Mahmad
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Mangifera Indica ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Phenolic Contents ◽  
Mango Peel

This study was to investigate the proximate composition, total antioxidant activity and functional properties of mango (Mangifera indica L. var Perlis Sunshine) peel flour. The proximate analysis (g/100g) was determined as carbohydrate (84.6%), fat (4.0%), total protein (1.6%), total dietary fiber (54.2%), soluble dietary fiber, (SDF) (20.0%), insoluble dietary fiber, (IDF) (34.2%) and calories (381 kcal/100g). The studies also indicated that mango peel flour from Perlis Sunshine varieties can neutralized DPPH radicals by neutralized 80.00% of free radicals, thus contained about 22.4 mg/g of total flavonoids contents (TFC) values and 21.7 mg/g of total phenolic contents (TPC) values. Functional properties of between wheat flour and mango peel flour concentration were analyzed in terms of water and oil holding capacity, foaming capacity and stability, swelling capacity, emulsion activity and stability, and bulk density, respectively. The present data may provide guideline for food formulation based on Perlis Sunshine mango peel flour.

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber

scholarly journals Assessment of In Vitro Bioaccessibility of Polyphenols from Annurca, Limoncella, Red Delicious, and Golden Delicious Apples Using a Sequential Enzymatic Digestion Model

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 541
Author(s):  
Giulia Graziani ◽  
Anna Gaspari ◽  
Claudio Di Vaio ◽  
Aurora Cirillo ◽  
Carolina Liana Ronca ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
In Vitro Digestion ◽  
Enzymatic Digestion ◽  
Beneficial Effects ◽  
Golden Delicious ◽  
In Vitro Bioaccessibility ◽  
Inflammatory Processes ◽  
Great Relevance

Four different varieties of apples have been considered (Limoncella, Annurca, Red Delicious, and Golden Delicious) to estimate the extent of colon polyphenolics release after in vitro sequential enzyme digestion. Since several studies report a positive effect of apple polyphenols in colonic damage, we found of interest to investigate the colon release of polyphenols in different varieties of apples in order to assess their prevention of colonic damage. UHPLC-HRMS analysis and antioxidant activity (ABTS, DPPH, and FRAP assays) were carried out on the apple extracts (peel, flesh, and whole fruit) obtained from not digested samples and on bioaccessible fractions (duodenal and colon bioaccessible fractions) after in vitro digestion. Polyphenolic content and antioxidant activities were found to vary significantly among the tested cultivars with Limoncella showing the highest polyphenol content accompanied by an excellent antioxidant activity in both flesh and whole fruit. The overall trend of soluble antioxidant capacity from the soluble duodenal phase (SDP) and soluble colonic phase (SCP) followed the concentrations of flavanols, procyandinis, and hydroxycinnamic acids under the same digestive steps. Our results highlighted that on average 64.2% of the total soluble antioxidant activity was released in the SCP with Limoncella exhibiting the highest values (82.31, 70.05, and 65.5%, respectively for whole fruit, flesh, and peel). This result suggested that enzymatic treatment with pronase E and viscozyme L, to reproduce biochemical conditions occurring in the colon, is effective for breaking the dietary fiber-polyphenols interactions and for the release of polyphenols which can exercise their beneficial effects in the colon. The beneficial effects related to the Limoncella consumption could thus be of potential great relevance to counteract the adverse effects of pro-oxidant and inflammatory processes on intestinal cells.

In vitro Bioaccessibility of Proteins, Phenolics, Flavonoids and Antioxidant Activity of Amaranthus viridis

2021 ◽  
Author(s):  
Alisson David Silva ◽  
Suelen Ávila ◽  
Renata Tulio Küster ◽  
Mayara Padovan dos Santos ◽  
Marco Tadeu Grassi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Bioaccessibility

Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon

LWT ◽  
2020 ◽  
Vol 118 ◽  
pp. 108830 ◽  
Author(s):  
Selma Kayacan ◽  
Salih Karasu ◽  
Perihan Kübra Akman ◽  
Hamza Goktas ◽  
Ibrahim Doymaz ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Drying Methods ◽  
Phenolic Profile ◽  
In Vitro Bioaccessibility

scholarly journals Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1681
Author(s):  
Constanza Pavez-Guajardo ◽  
Sandra R. S. Ferreira ◽  
Simone Mazzutti ◽  
María Estuardo Guerra-Valle ◽  
Guido Sáez-Trautmann ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Atmospheric Pressure ◽  
Antioxidant Activities ◽  
Ohmic Heating ◽  
Grape Juice ◽  
In Vitro Digestion ◽  
Total Polyphenols ◽  
Initial Concentration ◽  
In Vitro Bioaccessibility

Fruits are sources of bioactive compounds (BACs), such as polyphenols. This research aimed to study the in vitro bioaccessibility of polyphenols from enriched apple snacks with grape juice and determine their antioxidant capacity. Impregnation (I) treatments were carried out at atmospheric pressure and in a vacuum (IV) at 30, 40, and 50 °C and their combinations with ohmic heating (OH), I/OH, and IV/OH. Later, samples were dehydrated by forced convection at 40, 50, and 60 °C. Enriched samples were subjected to in vitro digestion. The total polyphenols, monomeric polyphenols, and antioxidant activities were determined from recovered extracts. Results showed that total polyphenols present in higher concentrations in the gastric phase, 271.85 ± 7.64 mg GAE/100 g d.m. Monomeric polyphenols’ behavior during in vitro digestion for the VI/OH 50 °C and dried treatment (60 °C) was descending, mainly in quercetin, which decreased by 49.38% concerning the initial concentration, before digestion. The cyanin, catechin, epicatechin, and epigallocatechin decreased by 26.66%, 20.71%, 23.38%, and 21.73%, respectively. Therefore, based on obtained results, the IV/OH 50 °C treatment (dried 60 °C) is the best combination to incorporate polyphenols from grape juice.

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