Search results for "food.ingredient"
showing 10 items of 732 documents
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…
Antioxidant activity and fatty acids quantification in Sicilian purslane germplasm
2019
Portulaca oleracea is an annual succulent herb in the family Portulacaceae. It is a nutritious vegetable with high antioxidant properties and, it is among the richest plant source of ω-3 fatty acids, as well as a rich source of ω-6 fatty acids, ascorbic acid, tocopherols and beta-carotene. In the present study, three purslane populations under different Mediterranean environmental conditions for two years, for future valorization as novel food sources of omega-3 fatty acids, were evaluated. In particular, biomorphological characteristics, total phenols and fatty acids content were determined. The antioxidant activities were evaluated using 2,2-diphenyl-1-picrylhydrazyl assay. The population…
Role of Food Antioxidants in Modulating Gut Microbial Communities: Novel Understandings in Intestinal Oxidative Stress Damage and Their Impact on Hos…
2021
Dietary components have an important role on the structure and function of host gut microbial communities. Even though, various dietary components, such as carbohydrates, fats, proteins, fibers, and vitamins, have been studied in depth for their effect on gut microbiomes, little attention has been paid regarding the impact of several food antioxidants on the gut microbiome. The long-term exposure to reactive oxygen species (ROS) can cause microbial dysbiosis which leads to numerous intestinal diseases such as microbiota dysbiosis, intestinal injury, colorectal cancers, enteric infections, and inflammatory bowel diseases. Recently, it has been shown that the food derived antioxidant compound…
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…
Qualitative Analysis of Aphid and Primary Parasitoid Trophic Relations of Genus <I>Alloxysta</I> (Hymenoptera: Cynipoidea: Figitidae: Cha…
2014
Charipinae hyperparasitoids affect effectiveness of the primary parasitoids of aphids by decreasing their abundance and modifying their behavior. As a result, increase of aphid populations can cause severe yield losses in some crops. Therefore, ecological studies on the subfamily Charipinae have a great economical and biological importance. Host specificity of these hyperparasitoids is still under debate and for many Charipinae species very little is known about their trophic relations. Here, we give a comprehensive overview of the trophic relationships between the Charipinae species of the genus Alloxysta Forster and their aphid and primary parasitoids hosts, worldwide. Within this subfami…