Search results for " ANTIOXIDANT CAPACITY"
showing 10 items of 42 documents
The effects of extra-virgin olive oil supplemented with Vit. E and Q10 on plasma antioxidant capacity and aerobic performance in athletes
2010
ANALYSIS OF TOTAL ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT (TP) DURING RIPENING OF TWO SICILIAN RED GRAPES VARIETIES
2011
ANALYSIS OF TOTAL ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC CONTENT (TP) DURING RIPENING OF TWO SICILIAN RED GRAPES VARIETIES During the last decade the interest for polyphenols has increased considerably because numerous epidemiological studies, supported by several short term controlled randomised clinical trials, have suggested associations between consumption of polyphenol-rich food or beverages and the prevention of certain chronic diseases associated with the oxidative stress condition (1). In a our previous study on several samples of Sicilian red wine we found that the total polyphenol parameter can not to characterize the nutraceutical properties of a wine by only because the correla…
Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
2020
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…
Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica).
2019
Abstract Honeyberries are rich in various nutrients (eg. minerals, and vitamins) and bioactive compounds (eg. polyphenols). The aim of the study was to evaluate the impact of ultrasound (USN) pre-treatment (100% power at 37 kHz) at 40 °C for 3 min and drying techniques (conduction or vacuum) on nutritional composition and bioactive compounds of honeyberry fruits. The evaluation of dried barriers revealed that both USN pre-treatment and drying techniques affected the composition of the final product. The highest vitamin C content (1.067–1.187 mg 100 g−1 DM) was found in fruit samples pre-treated by USN, regardless of the drying technology used. The highest total phenol (2.445 mg GAE 100 g−1 …
Ultrasound as a Promising Tool for the Green Extraction of Specialized Metabolites from Some Culinary Spices
2021
Spices are a popular food of plant origin, rich in various phytochemicals and recognized for their numerous properties. The aim of the study was to evaluate the antioxidant and antimicrobial activity, as well as the content of specialized metabolites, of aqueous extracts of three spice species––garlic (Allium sativum L.), ginger (Zingiber officinalle L.) and turmeric (Curcuma longa L.)––prepared by green extraction methods. Ultrasound treatment increased the chromaticity parameter b value of turmeric and ginger extracts, thus indicating a higher yellow color predominantly due to curcuminoids characteristic of these species. Ultrasound-assisted extraction significantly increased the content …
Influence of storage and in vitro gastrointestinal digestion on totqal antioxidant capacity of fruit beverages
2011
Eight fruit beverages containing grape, orange and apricot, with/without iron and/or zinc and with/without milk added were analyzed for total antioxidant capacity (ORAC and TEAC methods), ascorbic acid content, and total polyphenols. The influence of cold storage (2-4 degrees C) during the product shelf-life (135 days) and antioxidant capacity after an in vitro gastrointestinal digestion were evaluated. Antioxidant capacity for all beverages together increased significantly (p < 0.05) at the end of storage (16.4% and 12.8% for ORAC and TEAC, respectively), whereas ascorbic acid remained stable. Regarding in vitro digestion, antioxidant values of bioaccessible fractions of fruit beverages in…
Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain
2007
Abstract The growing interest in new functional foods with special characteristics and health properties has led to the development of new beverages based on fruit juice–skim milk mixtures. The proliferation of ready-to-drink beverages has caused the market to focus its interest on these products. Commercial conventionally pasteurized or sterilized beverages based on a mixture of fruit juice and skim milk were evaluated nutritionally for their concentrations of vitamin C, vitamin A and phenolic compounds and their total antioxidant capacity, taking the influence of physicochemical parameters into account. The main contribution to the total antioxidant capacity (TEAC, trolox equivalent antio…
Oxidative stress and antioxidant status in beta-thalassemia major: iron overload and depletion of lipid-soluble antioxidants
1996
Because of continuous blood transfusions, thalassemia patients are subjected to peroxidative tissue injury by the secondary iron overload. In accordance, analysis of serum from 42 beta-thalassemia patients, aged 4 to 40 years, showed that the mean concentrations of conjugated diene lipid hydroperoxides (CD), lipoperoxides evaluated as malondialdehyde/ thiobarbituric acid (MDA/TBA) adducts, and protein carbonyls increased about twofold with respect to control. Ferritin levels were positively correlated with the amount of MDA (r = .41; P = .007) and showed a positive trend with CD (r = .31; P = .07) and protein carbonyls (r = .35; P = .054), as further evidence of the deleterious effects of h…
Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Character…
2019
The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from &ldquo