Microwave heating as a tool to enhance antioxidant activity and release soluble conjugates from Feutrell’s Early (citrus mandarin cultivar) peels

2020 ◽  
Vol 44 (8) ◽  
Author(s):  
Khizar Hayat ◽  
Xiaoming Zhang ◽  
Shaista Qamar ◽  
Abid Hussain ◽  
Muhammad Usman Tahir ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Microwave Heating

Liberation and separation of phenolic compounds from citrus mandarin peels by microwave heating and its effect on antioxidant activity

2010 ◽  
Vol 73 (3) ◽  
pp. 371-376 ◽  
Author(s):  
Khizar Hayat ◽  
Xiaoming Zhang ◽  
Hanqing Chen ◽  
Shuqin Xia ◽  
Chengsheng Jia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Microwave Heating

scholarly journals Determining the oxidative stability and quality of tiger nut (Cyperus esculentus) oil and its antioxidant activity during microwave heating

10.14306/407 ◽  
2018 ◽  
Vol 22 (1) ◽  
pp. 52 ◽  
Author(s):  
Atoosa Sobhani ◽  
Abdulkarim Sabo Mohammed ◽  
Fatemeh Ghobakhlou ◽  
Hasanah Mohd Ghazali
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Microwave Heating ◽  
Cyperus Esculentus ◽  
El Alto

Introducción: El énfasis en los aceites vegetales con alto contenido de ácido oleico es prominente en las comunidades humanas de todo el mundo. Dicho esto, el alto nivel de este ácido graso monoinsaturado (ácido oleico) en el aceite de chufa (Cyperus esculentus) muestra que es resistente a la estabilidad oxidativa. El propósito de este estudio fue ver si el aceite de chufa puede explotarse para su uso como una fuente alternativa o suplementaria de aceite de cocina de alta calidad y nutritivo.Materiales y métodos: En este estudio se utilizó el Color, RI, viscosidad, PV, p-AV, FFA, TPC, a 233 y 269 nm, comportamiento térmico, TAG y FAC para evaluar el aceite después del calentamiento por microondas.Resultados: El PV, p-AV, FFA, TPC y extinción específica aumentaron durante el calentamiento con microondas. Se detectaron diferencias significativas (p <0,05) para el peróxido, la anisidina, el valor del ácido, los compuestos polares y la extinción específica. Durante el calentamiento con microondas, las cantidades de los valores de peróxido, anisidina y TOTOX aumentaron desde el valor inicial de 3,06, 0,72 y 6,84 para el aceite no calentado a 4,11, 10,02 y 18,25 después de 15 minutos de calentamiento respectivamente. El ácido graso libre cambió de 0,10 a 0,12% durante el calentamiento con microondas. La cantidad de ácidos grasos insaturados disminuyó significativamente durante el calentamiento. Durante el calentamiento con microondas, la actividad antioxidante disminuyó significativamente (p <0,05) de 68,60 a 19,66 (para el aceite de chufa sin calentar y después de 15 minutos de calentamiento en altas concentraciones mediante la prueba de DPPH, respectivamente).Conclusiones: Esto puede indicar que el aceite de chufa puede soportar tratamientos térmicos en métodos culinarios como la fritura y se puede concluir que el aceite de chufa es estable en los procesos de calentamiento, especialmente la fritura.

Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Mohd Aaqib Sheikh ◽  
Charanjiv Singh Saini ◽  
Harish Kumar Sharma
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Microwave Heating ◽  
Treatment Time ◽  
Syringic Acid ◽  
Antioxidant Potential ◽  
Hydrocyanic Acid ◽  
Total Phenolic ◽  
Nutritional Factors ◽  
Content Type

PurposeThe study was aimed to explore the potential impact of microwave heating (450 W for 2, 4, 6 and 8 min) on antioxidant activity, anti-nutritional factors, volatile and phenolic compounds of the plum kernels.Design/methodology/approachPlum kernels are rich in proteins, lipids and bioactive compounds that are mostly underused and undervalued.FindingsThe results showed that microwave heating at 450 W for 6 min significantly (p < 0.05) increased the antioxidant activity, total phenolic and flavonoid content, while the longer treatment time (450 W for 8 min) adversely affected the phenolic compounds. Most importantly, the anti-nutritional factors like amygdalin, hydrocyanic acid, phytic acid and tannin content were reduced up to 87.1, 84.7, 20.9 and 46.2%, respectively at 450 W for 6 min treatment conditions, which was confirmed from the larger shifts observed in FT-IR spectra near 1,157 cm−1. Microwave heating at 450 W for 6 min also proved beneficial in improving the bioavailability of volatile and phenolic compounds including chlorogenic acid, gallic acid, syringic acid, (+)-catechin, caffeic acid, ß-carotene, trans-ferulic acid, rutin trihydrate, 3,4-dihydroxybenzoic acid, tannic acid and quercetin by liberating them from the plant matrix.Originality/valueThe results thus indicate that controlled microwave heating could be an effective approach for the reduction of anti-nutritional factors besides leading to an overall improvement in antioxidant potential and volatile and phenolic compounds. This novel technological approach can proliferate the use of plum kernels in different diversified food formulations.

scholarly journals Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 57
Author(s):  
Maria Irakli ◽  
Athina Lazaridou ◽  
Costas G. Biliaderis
Keyword(s):  
Antioxidant Activity ◽  
Microwave Heating ◽  
Rice Bran ◽  
Infrared Radiation ◽  
Water Solubility ◽  
Heat Treatments ◽  
Absorption Capacity ◽  
Foaming Properties ◽  
Dry Heating ◽  
Phenolics Content

The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products.

scholarly journals Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

2014 ◽  
Vol 20 (2) ◽  
pp. 345-355 ◽  
Author(s):  
Zong-Cai Tu ◽  
Lan Zhang ◽  
Hui Wang ◽  
Xiao-Qin Huang ◽  
Lu Zhang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Microwave Heating ◽  
Model Systems

Improvement of cytoprotective and antioxidant activity of Rosa canina L. and Salix alba L. by controlled differential sieving process against H2O2-induced oxidative stress in mouse primary splenocytes

2017 ◽  
Vol 87 (3-4) ◽  
pp. 191-200 ◽  
Author(s):  
Nidhal Soualeh ◽  
Aliçia Stiévenard ◽  
Elie Baudelaire ◽  
Rachid Soulimani ◽  
Jaouad Bouayed
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Biological Activities ◽  
Good Alternative ◽  
Activity Levels ◽  
Salix Alba ◽  
Rosa Canina ◽  
Free Process ◽  
Plant Powders ◽  
Sieving Process

Abstract. In this study, cytoprotective and antioxidant activities of Rosa canina (RC) and Salix alba (SA), medicinal plants, were studied on mouse primary splenocytes by comparing Controlled Differential Sieving process (CDSp), which is a novel green solvent-free process, versus a conventional technique, employing hydroethanolic extraction (HEE). Thus, preventive antioxidant activity of three plant powders of homogeneous particle sizes, 50–100 µm, 100–180 µm and 180–315 µm, dissolved directly in the cellular buffer, were compared to those of hydroethanolic (HE) extract, at 2 concentrations (250 and 500 µg/mL) in H2O2-treated spleen cells. Overall, compared to HE extract, the superfine powders, i. e., fractions < 180 µm, at the lowest concentration, resulted in greater reactive oxygen species (ROS) elimination, increased glutathione peroxidase (GPx) activity and lower malondialdehyde (MDA) production. Better antioxidant and preventive effects in pre-treated cells were found with the superfine powders for SA (i. e., 50–100 µm and 100–180 µm, both p < 0.001), and with the intermediate powder for RC (i. e., 100–180 µm, p < 0.05) versus HE extract. The activity levels of catalase (CAT) and superoxide dismutase (SOD) in pretreated splenocytes exposed to H2O2, albeit reduced, were near to those in unexposed cells, suggesting that pretreatment with the fine powders has relatively restored the normal levels of antioxidant-related enzymes. These findings supported that CDSp improved the biological activities of plants, avoiding the use of organic solvents and thus it could be a good alternative to conventional extraction techniques.

Oxalate Content and Antioxidant Activity of Different Ethnic Foods

2021 ◽  
Vol 31 (1) ◽  
pp. 73-79
Author(s):  
Azalia Avila-Nava ◽  
Isabel Medina-Vera ◽  
Pamela Rodríguez-Hernández ◽  
Martha Guevara-Cruz ◽  
Pamela K. Heredia-G Canton ◽  
...  
Keyword(s):  
Antioxidant Activity

Synthesis and antioxidant activity of 3-(3,4-dihydroxyphenyl)glyceric acid. Monomer of a biologically active polyether isolated from Symphytum asperum and S. caucasicum

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
M Merlani ◽  
V Barbakadze ◽  
L Gogilashvili ◽  
L Amiranashvili ◽  
K Mulkijanyan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Biologically Active ◽  
Glyceric Acid
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