Search results for "Bioactive compound"
showing 10 items of 107 documents
Camellia japonica : A phytochemical perspective and current applications facing its industrial exploitation
2022
In response to the increased popularity of medicinal plants, a number of conservation groups are recommending the investigation on poorly characterized and widely distributed species, as it is the case of camellias. In particular, Camellia japonica L. is a widespread species found in Galicia (NW Spain), where it has been largely exploited with ornamental purposes. Recent findings on its phytochemical characterization showed thousands of bioactive ingredients, mostly represented by phenolic compounds, together with terpenoids, and fatty acids. These molecules present associated biological activities, acting as antioxidant, antimicrobial, anti-inflammatory, and anticancer agents. This review …
A chemical approach for the reduction of beauvericin in a solution model and in food systems.
2014
Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains with a strong antibacterial, antifungal, and insecticidal activities. This study evaluated the reduction of BEA added at 25 mg/kg in phosphate buffer saline (PBS) solutions at pH of 4, 7 and 10, or to different cereal products (kernels and flours) by the bioactive compounds phenyl isothiocyanate (PITC) and benzyl isothiocyanate (BITC). The concentration of the mycotoxin was evaluated using liquid chromatography coupled to the diode array detector (LC-DAD). In solution, BEA reduction ranged from 9% to 94% on a time-dependent fashion and lower pH levels resulted in higher BEA re…
Influence of the heat treatment on the degradation of the minor Fusarium mycotoxin beauvericin
2012
Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains and known to have various biological activities. This study investigated the degradation of the minor Fusarium mycotoxin BEA present in the concentration of 5 mg/kg in a model solution and in different crispy breads produced with different flours typologies (corn, hole, wheat, durum wheat, soy and rice) during the heat treatment carried out in an oven at three different temperatures of 160, 180 and 200 °C and at 3, 6, 10, 15 and 20 min incubation. The concentration of the bioactive compound studied, analyzed with the technique of the liquid chromatography tandem mass spectrome…
Beauvericin degradation during bread and beer making
2013
Abstract Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium species and known to have various biological activities. This study investigated the degradation of the minor Fusarium mycotoxin BEA present at the concentration of 5 mg/kg in barley and wheat flour during beer and bread making. The influence of the making processes and of the formation of degradation products of BEA were evaluated during the beer and bread making. The concentration of BEA and its evolution during the production processes were determined with the technique of the liquid chromatography tandem mass spectrometry in tandem (LC-MS/MS), whereas the formation of the BEA degr…
Bioactive Phytochemicals from Grape Seed Oil-Processing By-Products
2022
Winemaking leads to by-products with high added value, which can be used for new productions in different fields. The reuse of grape seed is addressed in the production of oil and related oil-processing by-products. The main residue from seed oil processing is represented by grape seed flour. A focus on grapeseed oil and health by literature quantitative research analysis is presented. Chemical composition, bioactive compounds, and biological and functional properties ofgrape seed oil and oil-processing by-products are described, and databases containing data and information on grape seed by-products are highlighted. Due to their contents of nutrients and bioactive molecules, grape seed oil…
The new era of 1,2,4-oxadiazoles
2009
The synthesis, the chemical and photochemical reactivity, and the use of 1,2,4-oxadiazoles in materials and as bioactive compounds have been reviewed. The material in this survey includes some historical background, general features, state-of-the-art applications together with a critical discussion about current limitations and suggestions for future developments.
Human milk is not “merely nutritious”: How its bioactive role can influence child health
2021
Maternal milk represents the best food for the newborn, providing specific physiologic advantages over the other sources of nutrition. It also contains many hundreds to thousands of bioactive molecules that protect against infection (i.e. IgA), inflammation (i.e. 5-methylthioadenosine) and contribute to eliciting strong immune responses in breastfed children (i.e. allergens or viral antigens). Quality and quantity of breast milk components may influence the development of infant body composition in the first years of life; in particular, it has been shown that a different composition of human oligosaccharides (HMOs) in overweight/obese women’s human milk can be correlated with her offspring…
Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food …
2020
Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.)…
Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens
2019
Microgreens constitute an emerging class of fresh, healthy foods due to their nutritional composition. In this study the content of minerals and antioxidant bioactive compounds, and for the first time bioaccessibility, were evaluated in broccoli (Brassica oleracea L. var. italica Plenck), green curly kale (Brassica oleracea var. sabellica L.), red mustard (Brassica juncea (L.) Czern.) and radish (Raphanus sativus L.) hydroponic microgreens. Macro- (K, Ca, Mg) and oligo-elements (Fe, Zn), ascorbic acid, total soluble polyphenols, total carotenoids, total anthocyanins, total isothiocyanates and total antioxidant capacity (Trolox Equivalent Antioxidant Capacity and Oxygen Radical Absorbance Ca…
Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility
2021
Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC…