scholarly journals Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 504 ◽  
Author(s):  
María Ciudad-Mulero ◽  
Lillian Barros ◽  
Ângela Fernandes ◽  
Isabel C.F.R. Ferreira ◽  
Mª Jesús Callejo ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
Alpha Tocopherol ◽  
Health Claims ◽  
In Vitro Assays ◽  
Wheat Varieties ◽  
Potential Health ◽  
Functional Ingredients ◽  
Phytochemical Composition ◽  
Wheat Flours

Wheat is an important cereal with a key role in human nutrition. In this study, dietary fiber (DF) and arabinoxylans of different durum (Triticum turgidum ssp. Durum L.) and bread (Triticum aestivum L.) wheat flours were analyzed in order to point out their potential nutritional and health claims allege according to the current European regulation (Regulation (EU) No 432/2012). Moreover, other bioactive compounds (phenolics and tocopherols) were quantified as a first approach to their phytochemical composition in the analyzed wheat varieties. DF was analyzed following AOAC enzymatic-gravimetric methods; arabinoxylans and total phenols were quantified by colorimetric methods; tocopherols were determined by HPLC; antioxidant activity was evaluated using three different in vitro assays. Insoluble DF was the prevailing fraction in all analyzed samples. Water extractable arabinoxylans were higher in durum wheat flours. Whole flours contained higher total phenolics compounds. Alpha-tocopherol was the major isoform. Whole flours showed higher antioxidant properties. According to the obtained results, it is possible to allege all approved health claims referred to wheat, since all analyzed samples, especially whole flour and bran fraction, showed potential health benefits, as functional ingredients or functional foods, related with their phytochemical composition.

scholarly journals Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims

Agronomy ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 108
Author(s):  
María Ciudad-Mulero ◽  
María Cruz Matallana-González ◽  
María Jesús Callejo ◽  
José M. Carrillo ◽  
Patricia Morales ◽  
...  
Keyword(s):  
Mineral Composition ◽  
Triticum Turgidum ◽  
Health Claims ◽  
Whole Grain ◽  
Mineral Concentration ◽  
Wheat Varieties ◽  
Potential Health ◽  
White Flour ◽  
Whole Grain Flour ◽  
Wheat Flours

Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not.

scholarly journals Potential In Vitro and In Vivo Antioxidant Activities from Piper Crocatum and Persea Americana Leaf Extracts

2019 ◽  
Vol 12 (2) ◽  
pp. 661-667
Author(s):  
Fatmawaty Fatmawaty ◽  
Ni G. M. Anggreni ◽  
Naufal Fadhil ◽  
Vivitri D. Prasasty
Keyword(s):  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Persea Americana ◽  
Health Claims ◽  
In Vitro Assays ◽  
Moderate Activity ◽  
Leaf Extracts ◽  
Water Fraction

Piper crocatum and Persea americana Mill leaves are commonly used in traditional medicinal remedies, such as antidiabetes, antitumors and Alzheimer treatment. However, the extensive use of plant extracts over worldwide becomes significant concerns including its safety, efficacy, and quality. Therefore, the accurate scientific evaluation has become a precondition for acceptance of herbal health claims. The aim of this study was to determine the antioxidant activities of Piper crocatum Ruiz & Pav and Persea americana Mill leaf extracts. Isolation of antioxidant fractions were conducted using organic solvent extraction techniques. Antioxidant assays were conducted by using in vitro and in vivo methods involving DPPH and MDA methods. In this study, in vitro assays of Persea americana Mill and Piper crocatum Ruiz & Pav leaf extracts showed the best activity in water fraction. Moreover, in vivo assays of both plant leaf extracts showed the best dose at 8 mg. Persea americana Mill and Piper crocatum Ruiz & Pav leaf extracts have been successfully determined in antioxidant actions in vitro and in vivo. Persea americana Mill in water and ethanol solvents exhibit strong antioxidant properties. Meanwile, Piper crocatum Ruiz & Pav exhibit moderate activity in water and weak antioxidant activity in ethanol. Both plant leaves showed that 8 mg dose was better than the dose of 4 mg and 16 mg in vivo.

scholarly journals Fragaria viridis Fruit Metabolites: Variation of LC-MS Profile and Antioxidant Potential during Ripening and Storage

2020 ◽  
Vol 13 (9) ◽  
pp. 262
Author(s):  
Daniil N. Olennikov ◽  
Aina G. Vasilieva ◽  
Nadezhda K. Chirikova
Keyword(s):  
Organic Acids ◽  
Antioxidant Properties ◽  
Cation Radical ◽  
Significant Loss ◽  
Antioxidant Potential ◽  
In Vitro Assays ◽  
Potential Health ◽  
Antioxidant Power ◽  
Ripening Stages

Fragaria viridis Weston or creamy strawberry is one of the less-known species of the Fragaria genus (Rosaceae family) with a wide distribution in Eurasia and is still in the shadow of more popular relatives F. ananassa (garden strawberry) or F. vesca (wild strawberry). Importantly, there is a lack of scientific knowledge on F. viridis compounds, their stability in the postharvest period, and bioactivity. In this study, metabolites of F. viridis fruits in three ripening stages were characterized with high-performance liquid chromatography with photodiode array and electrospray ionization triple quadrupole mass spectrometric detection (HPLC-PAD-ESI-tQ-MS). In total, 95 compounds of various groups including carbohydrates, organic acids, phenolics, and triterpenes, were identified for the first time. The quantitative content of the compounds varied differently during the ripening progress; some of them increased (anthocyanins, organic acids, and carbohydrates), while others demonstrated a decrease (ellagitannins, flavonols, etc.). The most abundant secondary metabolites of F. viridis fruits were ellagitannins (5.97–7.54 mg/g of fresh weight), with agrimoniin (1.41–2.63 mg/g) and lambertianin C (1.20–1.86 mg/g) as major components. Antioxidant properties estimated by in vitro assays (2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC)) showed good antioxidant potential in all ripening stages of F. viridis fruits. The pilot human experiment on the effect of F. viridis fruit consumption on the serum total antioxidant capacity confirmed the effectiveness of this kind of strawberry. Postharvest storage of ripe fruits at 4 °C and 20 °C lead to declining content in the majority of compounds particularly ascorbic acid, ellagitannins, and flavonols, with the most significant loss at room temperature storage. These results suggest that F. viridis fruits are a prospective source of numerous metabolites that have potential health benefits.

scholarly journals In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 560 ◽  
Author(s):  
Oracz ◽  
Zyzelewicz
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Antioxidant Properties ◽  
Model Systems ◽  
Total Phenolic ◽  
Cocoa Beans ◽  
Potential Health ◽  
Antioxidant Power ◽  
Different Types

Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological activity has not been fully elucidated. Thus, the aim of this study was to investigate the total phenolic content, antioxidant properties, and structural characteristics of high-molecular weight (HMW) melanoidin fractions isolated by dialysis (>12.4 kDa) from raw and roasted cocoa beans of Criollo, Forastero, and Trinitario beans cultivated in various area. In vitro antioxidant properties of all studied HMW cocoa fractions were evaluated by four different assays, namely free radical scavenging activity against DPPH● and ABTS●+ radicals, ferric reducing antioxidant power (FRAP), and metal-chelating ability. Additionally, the structure–activity relationship of isolated HMW melanoidin fractions were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results show that roasting at a temperature of 150 °C and a relative air humidity of 0.3% effectively enhances the total phenolics content and the antioxidant potential of almost all HMW cocoa melanoidin fractions. The ATR-FTIR analysis revealed that the various mechanisms of action of HMW melanoidins isolates of different types of cocoa beans related to their structural diversity. Consequently, the results clearly demonstrated that HMW cocoa fractions isolated from cocoa beans (especially those of Criollo variety) roasted at higher temperatures with the lower relative humidity of air possess high antioxidant properties in vitro.

scholarly journals The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation

2010 ◽  
Vol 28 (No. 5) ◽  
pp. 385-391 ◽  
Author(s):  
H. Wang ◽  
M.W. Martin ◽  
S. Yin
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Properties ◽  
Liver Microsomes ◽  
Oxidative Modification ◽  
Alpha Tocopherol ◽  
Interactive Effects ◽  
Ldl Oxidation ◽  
Rat Liver Microsomes ◽  
Protective Effects ◽  
Potential Health

Isoflavone daidzein brings potential health benefits. Its antioxidant properties are considered to be responsible in part for its protective effects. We investigated the antioxidant effects of daidzein and its interactive effects with<br />&alpha;-tocopherol or ascorbic acid on Fe<sup>2+/</sup>ascorbate-induced oxidation of rat liver microsomes and copper-induced human low-density lipoprotein (LDL) oxidation. Although the inhibitory effect of daidzein on lipid peroxidation in microsome was weak, it effectively prevented LDL against oxidative modification by prolonging the lag time, decreasing the propagating rate, and suppressing malonaldehyde (MDA) and carbonyls formation. When daidzein was combined with &alpha;-tocopherol in microsomes oxidation and with ascorbic acid in LDL oxidation, the protection was significantly greater than the calculated additive effect of the two individual actions. Thus, daidzein can protect LDL from oxidative modification, and its combination with nutrients may be superior to the action of it alone. These results can help to get a better understanding of the interactions of different antioxidants in vivo.

scholarly journals Antioxidant Activity and Total Phenolic Content in Shiitake Mycelial Exudates

2011 ◽  
Vol 6 (6) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Weihuan Huang ◽  
Joo-Shin Kim ◽  
Hau Yin Chung
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
In Vitro Assays ◽  
Total Phenolic ◽  
Shiitake Mushroom ◽  
Ferrous Ions

Exudates (DE) secreted from two shiitake mushroom mycelia (strains 1358 and L5458) were evaluated for their antioxidative properties and phenolic content. 1358DE and L5458DE showed distinct antioxidant activity in different in vitro assays, including scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, hydroxyl radical, superoxide anions and hydrogen peroxide; the ability to chelate ferrous ions; reducing power; hemolysis inhibition activity in rat erythrocyte; and lipid peroxidation inhibition (IC50 values of 1358DE and L5458DE were 3.3 and 132.6; 44.5 and > 1000; 26.9 and 53.7; 153.6 and >175.0; 176.0 and 521.0; 26.7 and 746.4; 47.8 and 736.9; and 3.1 and > 1000 μg/mL, respectively). Their total phenolic content was 237.33 and 24.08 mg gallic acid equivalent (GAE)/g of dry DE, respectively. Overall, these results show that 1358DE generally possesses better antioxidant properties than L5458DE, possibly due to its larger total phenolic content. Shiitake mushroom mycelial exudates, particularly of 1358DE, could be a good source of natural antioxidants.

scholarly journals Phenol Profiling and Nutraceutical Potential of Lycium spp. Leaf Extracts Obtained with Ultrasound and Microwave Assisted Techniques

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 260 ◽  
Author(s):  
Luna Pollini ◽  
Rachele Rocchi ◽  
Lina Cossignani ◽  
Jordi Mañes ◽  
Dario Compagnone ◽  
...  
Keyword(s):  
Antioxidant Properties ◽  
In Vitro Assays ◽  
Array Detector ◽  
Antioxidant Compounds ◽  
Ultrasound Assisted Extraction ◽  
Leaf Extracts ◽  
Phenol Compounds ◽  
Microwave Assisted ◽  
Assisted Extraction

In recent years, agricultural and industrial residues have attracted a lot of interest in the recovery of phytochemicals used in the food, pharmaceutical, and cosmetic industries. In this paper, a study on the recovery of phenol compounds from Lycium spp. leaves is presented. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) have been used with alcoholic and hydroalcoholic solvents. Methanolic UAE was the most successful technique for extracting phenols from Lycium leaves, and we used on leaves from L. barbarum and L. chinense cultivated in Italy. The extracts were then characterized as regards to the antioxidant properties by in vitro assays and the phenol profiling by a high performance liquid chromatography-diode array detector (HPLC-DAD). Chlorogenic acid and rutin were the main phenol compounds, but considerable differences have been observed between the samples of the two Lycium species. For example, cryptochlorogenic acid was found only in L. barbarum samples, while quercetin-3-O-rutinoside-7-O-glucoside and quercetin-3-O-sophoroside-7-O-rhamnoside only in L. chinense leaves. Finally, multivariate statistical analysis techniques applied to the phenol content allowed us to differentiate samples from different Lycium spp. The results of this study confirm that the extraction is a crucial step in the analytical procedure and show that Lycium leaves represent an interesting source of antioxidant compounds, with potential use in the nutraceutical field.

Anthocyanins, Colour and Antioxidant Properties of Eggplant (Solanum melongena L.) and Violet Pepper (Capsicum annuum L.) Peel Extracts

2006 ◽  
Vol 61 (7-8) ◽  
pp. 527-535 ◽  
Author(s):  
Eva Sadilova ◽  
Florian C. Stintzing ◽  
Reinhold Carle
Keyword(s):  
Antioxidant Capacity ◽  
Capsicum Annuum ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Solanum Melongena ◽  
In Vitro Assays ◽  
Capsicum Annuum L ◽  
Food Colour ◽  
Acetone Extracts

Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-transcoumaroylrutinoside- 5-glucoside. Since virtually all anthocyanins were delphinidin-based, the effect of acylation and glycosylation patterns on colour stability and antioxidant capacity could be assessed. Application of two in vitro-assays for antioxidant capacity assessment revealed that eggplant generally exhibited higher values compared to violet pepper which was ascribed to 3,5-diglycosylated structures predominating in the latter. The higher extent of acylation in violet pepper was reflected by a more purplish colour shade of the extracts, but did not translate into a higher stability against fading which again was attributed to additional glycosyl substitution at C5. These findings support the relevance of structurerelated activities of anthocyanins both for understanding food colour and their particular nutritional value.

Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays

2008 ◽  
Vol 111 (1) ◽  
pp. 98-105 ◽  
Author(s):  
Rosana Chirinos ◽  
David Campos ◽  
Marie Warnier ◽  
Romina Pedreschi ◽  
Jean-François Rees ◽  
...  
Keyword(s):  
Oxidative Damage ◽  
Antioxidant Properties ◽  
In Vitro Assays ◽  
Tropaeolum Tuberosum ◽  
Phenolic Extracts
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