Search results for "Polyphenols"

Meat production from dairy breed lambs due to slaughter age and feeding plan based on wheat bran

2019

This experiment aimed to investigate the possibility to increase the carcass weight of dairy breed lambs and produce moderate-fat meat by applying inexpensive feeding strategies based on restriction and through the use of a fibrous byproduct such as the durum wheat bran (DWB). Sixty-five 45-day-old lambs of the Valle del Belice breed, divided into 6 groups, were fed alfalfa hay supplemented with concentrate feeds including DWB at 0% or 20% (DWB0, DWB20), supplied ad libitum (L) or restricted at 75% (R), and slaughtered at 90 or 120 days of age. The groups were as follows: DWB0-90L (n = 14), DWB20-90L (n = 14), DWB0-120R (n = 10), DWB20-120R (n = 9), DWB0-120L (n = 9), DWB20-120L (n = 9). Th…

Effects of Sulla forage (Sulla coronarium L.) on the oxidative status and milk polyphenol content in goats

2015

Abstract Twelve milking Girgentana goats were allocated into 3 groups and fed 3 diets ad libitum in a 3 × 3 Latin square design with 3 periods. The diets were Sulla fresh forage ad libitum (SUL), Sulla fresh forage ad libitum and 800 g/d of barley meal (SULB), and mixed hay ad libitum and 800 g/d of barley meal (HB). Changes were observed in total polyphenol intake, plasma oxidative status, plasma polyphenol content, metabolic status, milk polyphenol content, and total antioxidant capacity. The fresh forage diets (SUL and SULB) increased dry matter, total polyphenol, nontannic polyphenol and tannin intakes, and the milk total protein, casein, milk total polyphenols, and milk free polyphenol…

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.

2020

Abstract: A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbio…

Effetti dell'utilizzazione della crusca di frumento duro nella dieta sulle risposte produttive dei ruminanti

Sviluppo di spugne bioerodibili multifunzionali per la promozione di processi riparativi mediante il rilascio controllato di agenti antibiotici e ant…

2023

La salute delle strutture molli e dure del cavo orale è essenziale non solo per preservare le funzioni ad esse direttamente associate, ma anche per promuovere la salute generale dell’organismo. Tra le problematiche di maggiore interesse clinico a carico della cavità orale ritroviamo: i) le complicazioni post-operatorie che possono verificarsi a seguito di comuni avulsioni dentali che, se non trattate tempestivamente, possono sfociare in gravi parodontiti; ii) i fenomeni di osteonecrosi a carico di mascella e mandibola associate a trattamenti farmacologici nonché alla radioterapia; iii) il carcinoma orale a cellule squamose (OSCC) che è tra i più aggressivi tumori del collo e della testa, ca…

Development of secondary raw materials and oral care products starting from must fining waste

Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review

2023

Edible insects have the potential to become one of the major future foods. In fact, they can be considered cheap, highly nutritious, and healthy food sources. International agencies, such as the Food and Agriculture Organization (FAO), have focused their attention on the consumption of edible insects, in particular, regarding their nutritional value and possible biological, toxicological, and allergenic risks, wishing the development of analytical methods to verify the authenticity, quality, and safety of insect-based products. Edible insects are rich in proteins, fats, fiber, vitamins, and minerals but also seem to contain large amounts of polyphenols able to have a key role in specific bi…

What olive oil for healthy ageing

2015

The olive tree originated in Asia Minor around 6000 years ago and then spread to all the Mediterranean basin. Olive oil is extracted from the pulp of its fruits [1–3]. Many studies show that the nutritional pattern of the so-called Mediterranean Diet is associated with a lower incidence of age-related diseases related to inflammation and oxidative stress, such as cardiovascular disease, Parkinson's disease, Alzheimer's disease and cancer [4–7]. It is now clear that olive oil, as a main source of fat, must play a key role in explaining the health benefits of the Mediterranean Diet.

Over-evaluation of total flavonoids in grape skin extracts containing sulphur dioxide

2015

Abstract Sulphur dioxide (SO 2 ) proved to increase absorbance at 280 nm of grape skin and seed extracts containing it, diluted with ethanol–HCl to assess total flavonoids and anthocyanins in the same analysis. Additional absorbance at 280 nm was also observed in acetone:H 2 O extracts, if the acetone had not completely evaporated before the extracts were diluted with a solvent. Flavonoids were correctly quantified in the extracts when SO 2 or acetone were removed by solid-phase extraction with a C 18 RP as sorbent and methanol as eluting solvent.

HPLC-DAD-ESI-MS2analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

2016

International audience; Ultrasound pre-treatment (UAE) was applied to assist the extraction of valuable compounds (polyphenols (especially anthocyanins), and proteins) from purple sweet potato (PSP). Under optimum conditions (ultrasound time (40 min); supplementary hot extraction (80 °C) up to 120 min; pH: 2.5; ethanol concentration: 58%), the highest concentrations of polyphenols (3.877 mg/g), anthocyanins (0.293 mg/g), and proteins (0.753 mg/g) were found, with minimal specific energy consumption (8406 J/mg).Moreover, anthocyanin and non-anthocyanin polyphenols in PSP extract from optimized extraction temperature were identified using HPLC-DAD-ESI-MS2. The major identified anthocyanins we…