Search results for "GRI"
showing 10 items of 10209 documents
UV-Induced Changes of Active Components and Antioxidant Activity in Postharvest Pigeon Pea [Cajanus cajan (L.) Millsp.] Leaves
2013
In this study, the effect of UV irradiation (UV-A, UV-B, and UV-C) on phytochemicals, total phenolics, and antioxidant activity of postharvest pigeon pea leaves was evaluated. The response of pigeon pea leaves to UV irradiation was phytochemical specific. UV-B and UV-C induced higher levels of phytochemicals, total phenolics, and antioxidant activity in pigeon pea leaves compared with UV-A. Furthermore, UV-B irradiation proved to possess a long-lasting effect on the levels of phenolics and antioxidant activity. After adapting for 48 h at 4 °C following 4 h UV-B irradiation, total phenolics and antioxidant activity were approximately 1.5-fold and 2.2-fold increased from 39.4 mg GAE/g DM and …
Biothiols, taurine, and lipid-soluble antioxidants in the edible pulp of Sicilian cactus pear (Opuntia ficus-indica) fruits and changes of bioactive …
2005
Biothiols, taurine, and flavonols, as well as tocopherols and carotenoids have been assessed in the edible pulp of Sicilian red (Sanguigna), yellow (Surfarina), and white (Muscaredda) cultivars of cactus pear. The yellow cultivar has the highest level of reduced glutathione (GSH, 8.1 +/- 0.78 mg/100 g pulp), whereas the white cultivar showed the highest amount of cysteine (1.21 +/- 0.12 mg/100 g pulp). Taurine accounted for 11.7 +/- 1.0 mg/100 g in the yellow pulp, while lower levels were measured in the others. With the exception of kaempferol in the yellow cultivar (2.7 +/- 0.2 microg/100 g pulp), the edible pulp of cactus pear was not a source of flavonols. Very low amounts of lipid-solu…
Does unsaponifiable fraction of grape seed oil attenuate nitric oxide production, oxidant and cytotoxicity activities.
2019
Triterpenoids, tocopherols, and phytosterols presented in unsaponifiable fraction of grape seed oil have several beneficial effects comprising antioxidant, anti-inflammatory, and antitumor capacities. In this study, the unsaponifiable fraction of three Tunisian grape seed varieties (Vitis vinifera L.), namely Merlot, Carignan, and Syrah, was investigated. The identified compounds were two triterpenic compounds (β-amyrin, lanosterol), six phytosterols (campesterol, ∆7 -avenasterol, stigmasterol, β-sitosterol, β-sitostanol, cholesterol), and three tocopherols (α, β, and γ tocopherols). The unsaponifiable fraction had significant protection against oxidative damage by modulating NO production …
High Throughput Screening for Bioactive Volatile Compounds and Polyphenols from Almond (Prunus amygdalus) Gum: Assessment of Their Antioxidant and An…
2016
This work was devoted to recover and identify bioactive polyphenols and volatile compounds from almond gum, which can be used as food additives and/or nutraceuticals. For this purpose, solvent extract was obtained after hydrodistillation of almond gum and the extracted volatiles were identified using gas chromatography-mass spectrometry (GC-MS). The major compounds were 9-octadecenoic acid (18.47%), 3-eicosene (17.04%), hexadecanoic acid (13.82%), benzyl salycilate (9.54%), 1-octadecene (7.28%), cetene (4.38%) and turmerone (3.2%). Subsequently, the antioxidant and antibacterial activities of the obtained extracts rich in polyphenols and volatile compounds were evaluated. Antioxidant activi…
In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products
2016
Nettle (Urtica dioica L.) is a well-known plant with a wide historical background use of stems, roots and leaves. Nettle leaves are an excellent source of phenolic compounds, principally 3-caffeoylquinic acid (3-CQA), caffeoylmalic acid (CMA) and rutin. The aim of this work was to evaluate the bioaccessibility (BAC), the bioavailability (BAV) and the antioxidant activity of nettle phenolic compounds present in foods and supplements. The BAC of nettle phenolics was evaluated with an in vitro dynamic digestion of real food matrices: the type of food matrix and chemical characteristic affected the kinetics of release and solubilization, with the highest BAC after duodenal digestion. A study of…
Stability and bioaccessibility of EGCG within edible micro-hydrogels. Chitosan vs. gelatin, a comparative study
2016
Micro-hydrogels are very promising systems for the protection and controlled delivery of sensitive bioactives, but limited knowledge exists regarding the impact of this encapsulation on their bioaccessibility. In this work, two different hydrogel-forming biopolymers (gelatin and chitosan) were compared as wall materials for the microencapsulation of a model flavonoid, (−)-epigallocatechin gallate (EGCG). Results showed that gelatin was more adequate as wall material for the encapsulation of EGCG than chitosan, achieving higher encapsulation efficiencies (95% ± 6%), being more effective in delaying EGCG release and degradation in aqueous solution and exhibiting a 7 times higher bioaccessibil…
Bioactive peptides as natural antioxidants in food products - A review
2018
Background: Diseases related to oxidative stress and food quality decay are of major concern worldwide as they can lead to economic losses in both public health and food production. The antioxidant peptides, extracted from food proteins, can be explored as natural new drug and food ingredient. Scope and approach Antioxidant peptides are extracted from non-antioxidant precursor proteins from different origin by the activity of either proteolytic microorganisms or isolated enzymes. In the present review, the main sources of bioactive peptides will be discussed. Moreover, the current strategies to obtain these compounds as well as their health benefits and in vivo biological effects will be ev…
Omega-3 rich foods: Durum wheat spaghetti fortified with Portulaca oleracea
2020
Abstract Portulaca oleracea is an annual succulent herb (purslane) with high antioxidant properties and high content of essential ω-3 and ω-6 fatty acids, ascorbic acid, α-tocopherol and β-carotene. In the present study, sensorial and chemical analyses of uncooked and cooked durum wheat pasta fortified with purslane from three different Sicilian areas and at three different concentrations (5, 10 and 15%) were estimated. The sensorial analysis showed that the scores of the overall acceptance decreased considerably in pasta with 15% purslane, while consumers appreciated pasta samples with 10% purslane. Chemical analysis highlighted that the addition of purslane gave pasta samples the potentia…
Plant Sterols and Antioxidant Parameters in Enriched Beverages: Storage Stability
2012
Plant sterols (PS) stability, antioxidant parameters, and color were studied during 6 months of storage at 4, 24, and 37 °C in three PS-enriched functional beverages. Beverages were skimmed milk with fruit juice and PS (MFJPS), fruit juice and PS (FJPS), and skimmed milk with PS (MPS). No loss in total PS content occurred during storage observing the same values at any given storage time point. Total carotenoids decreased 36% with storage at two months and then remained stable. Total polyphenols showed fluctuations throughout the storage, remaining stable at 6 months and reaching initial values. The antioxidant capacity (TEAC method) increased 18% at 6 months, and there was an increase in c…
Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a…
2021
Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, exp…