Antioxidants

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17 pages, 3220 KiB

Open AccessArticle

Chemical Profiling, Antioxidant, and Anti-Inflammatory Activities of Hyoseris radiata L., a Plant Used in the Phytoalimurgic Tradition

by Maria Vitiello, Michela Pecoraro, Marinella De Leo, Fabiano Camangi, Valentina Parisi, Giuliana Donadio, Alessandra Braca, Silvia Franceschelli and Nunziatina De Tommasi

Antioxidants 2024, 13(1), 111; https://doi.org/10.3390/antiox13010111 - 17 Jan 2024

Cited by 2 | Viewed by 1857

Abstract

Hyoseris radiata L. (Asteraceae), known as “wild chicory”, is a perennial herbaceous plant native to the Mediterranean region, North Africa, and West Asia. Collected from the wild, the plant is largely used in Italy for culinary purposes and in popular medicine, so that [...] Read more.

Hyoseris radiata L. (Asteraceae), known as “wild chicory”, is a perennial herbaceous plant native to the Mediterranean region, North Africa, and West Asia. Collected from the wild, the plant is largely used in Italy for culinary purposes and in popular medicine, so that it can be included in the list of phytoalimurgic plants. The present study aimed to investigate for the first time the plant’s chemical profile, through a combined UHPLC-HR-ESI-Orbitrap/MS and NMR approach, and its potential healthy properties, focusing on antioxidant and anti-inflammatory activities. The LC-MS/MS analysis and the isolation through chromatographic techniques of the plant’s hydroalcoholic extract allowed the authors to identify 48 compounds, including hydroxycinnamic acids, flavonoids, megastigmane glucosides, coumarins, and lignans, together with several unsaturated fatty acids. The quantitative analysis highlighted a relevant amount of flavonoids and hydroxycinnamic acids, with a total of 12.9 ± 0.4 mg/g DW. NMR-based chemical profiling revealed the presence of a good amount of amino acids and monosaccharides, and chicoric and chlorogenic acids as the most representative polyphenols. Finally, the antioxidant and anti-inflammatory activities of H. radiata were investigated through cell-free and cell-based assays, showing a good antioxidant potential for the plant extract and a significant reduction in COX-2 expression. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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13 pages, 1654 KiB

Open AccessArticle

Exploring Influence of Production Area and Harvest Time on Specialized Metabolite Content of Glycyrrhiza glabra Leaves and Evaluation of Antioxidant and Anti-Aging Properties

by Teresa Docimo, Rita Celano, Alessia Lambiase, Rosa Di Sanzo, Simona Serio, Valentina Santoro, Paola Coccetti, Mariateresa Russo, Luca Rastrelli and Anna Lisa Piccinelli

Antioxidants 2024, 13(1), 93; https://doi.org/10.3390/antiox13010093 - 12 Jan 2024

Cited by 4 | Viewed by 1908

Abstract

Calabrian Glycyrrhiza glabra is one of the most appreciated licorice varieties worldwide, and its leaves are emerging as a valuable source of bioactive compounds. Nevertheless, this biomass is usually discarded, and its valorization could contribute to boost the economic value of the licorice [...] Read more.

Calabrian Glycyrrhiza glabra is one of the most appreciated licorice varieties worldwide, and its leaves are emerging as a valuable source of bioactive compounds. Nevertheless, this biomass is usually discarded, and its valorization could contribute to boost the economic value of the licorice production chain. In this study, the effects of production area and harvest time on the specialized metabolite content of G. glabra leaves (GGL) and also the antioxidant and anti-aging properties are evaluated to explore the potential of this untapped resource and to select the most optimal harvesting practices. GGL exhibited high levels of specialized metabolites (4–30 g/100 g of dry leaf) and the most abundant ones are pinocembrin, prenylated flavanones (licoflavanone and glabranin), and prenylated dihydrostilbenes. Their levels and antioxidant capacity in extracts are influenced by both production area and harvest time, showing a decisive role on specialized metabolites accumulation. Interestingly, GGL extracts strongly attenuate the toxicity of α-synuclein, the intracellular reactive oxygen species (ROS) content, and cellular senescence on Saccharomyces cerevisiae expressing human α-synuclein model, showing great potential to prevent aging and age-related disorders. These results provide insights into the phytochemical dynamics of GGL, identifying the best harvesting site and period to obtain bioactive-rich sources with potential uses in the food, nutraceutical, and pharmaceutical sectors. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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15 pages, 2522 KiB

Open AccessArticle

Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products

by Benedetta Fanesi, Lama Ismaiel, Ancuta Nartea, Oghenetega Lois Orhotohwo, Anastasiya Kuhalskaya, Deborah Pacetti, Paolo Lucci and Pasquale Massimiliano Falcone

Antioxidants 2023, 12(12), 2115; https://doi.org/10.3390/antiox12122115 - 14 Dec 2023

Cited by 4 | Viewed by 2005

Abstract

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; v [...] Read more.

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; v/v) were obtained. The rheological properties and the content of bioactive compounds of the functional ingredients and biscuits were evaluated. The 50:50 hydroalcoholic extract was the richest in glucosinolates (9749 µg·g⁻¹ DW); however, the addition of a small amount strongly affected dough workability. The enrichment with 10% broccoli flour resulted the best formulation in terms of workability and color compared to the other enriched biscuits. The food matrix also contributed to protecting bioactive compounds from thermal degradation, leading to the highest total glucosinolate (33 µg·g⁻¹ DW), carotenoid (46 µg·g⁻¹ DW), and phenol (1.9 mg GAE·g⁻¹ DW) contents being present in the final biscuit. Therefore, broccoli flour is a promising ingredient for innovative healthy bakery goods. Hydroalcoholic extracts could be valuable ingredients for liquid or semi-solid food formulation. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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15 pages, 2954 KiB

Open AccessArticle

Metabolite Profiling, through LC-ESI/LTQOrbitrap/MS Analysis, of Antioxidant Extracts from Physalis alkekengi L.

by Maria Assunta Crescenzi, Gabriele Serreli, Monica Deiana, Carlo I. G. Tuberoso, Paola Montoro and Sonia Piacente

Antioxidants 2023, 12(12), 2101; https://doi.org/10.3390/antiox12122101 - 12 Dec 2023

Cited by 1 | Viewed by 1381

Abstract

Due to the increasing use of Physalis alkekengi L. as a food supplement and starting material for tea preparation, a comprehensive analysis of green extracts was performed. Two different extraction methods were applied to yellow Physalis alkekengi L. fruit and calyx and compared: [...] Read more.

Due to the increasing use of Physalis alkekengi L. as a food supplement and starting material for tea preparation, a comprehensive analysis of green extracts was performed. Two different extraction methods were applied to yellow Physalis alkekengi L. fruit and calyx and compared: hydroalcoholic extraction and decoction. Characterization of the metabolome of the calyx and fruit of yellow Physalis alkekengi L. was performed by LC-ESI/LTQOrbitrap/MS followed by LC-ESI/LTQOrbitrap/MS/MS to identify 58 phytocompounds using the two different extraction techniques. Subsequently, through preliminary spectrophotometric assays followed by cell studies, the antioxidant activity of the different Physalis alkekengi L. extracts were evaluated. It was found that Physalis alkekengi L. extracts are a good source of metabolites such as flavonoids, organic acids, phenylpropanoids, physalins and carotenoids, with various biological activities, in particular, antioxidant activity capable of reducing the production of free radicals in intestinal Caco-2 cells. For the first time, an integrated approach (metabolomics approach and antioxidant evaluation) was applied to the study of Physalis alkekengi green extracts and decoctions, the green extraction method mostly used in herbal preparations. An interesting finding was the high antioxidant activity shown by these extracts. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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33 pages, 3205 KiB

Open AccessArticle

Memory Recovery Effect of a New Bioactive Innovative Combination in Rats with Experimental Dementia

by Lyubka Tancheva, Reni Kalfin, Borislav Minchev, Diamara Uzunova, Krasimira Tasheva, Elina Tsvetanova, Almira Georgieva, Albena Alexandrova, Miroslava Stefanova, Ayten Solak, Maria Lazarova, Yordan Hodzhev, Valya Grigorova, Dobri Yarkov and Polina Petkova-Kirova

Antioxidants 2023, 12(12), 2050; https://doi.org/10.3390/antiox12122050 - 28 Nov 2023

Cited by 2 | Viewed by 1871

Abstract

Alzheimer’s disease manifests as a complex pathological condition, with neuroinflammation, oxidative stress and cholinergic dysfunction being a few of the many pathological changes. Due to the complexity of the disease, current therapeutic strategies aim at a multitargeted approach, often relying on a combination [...] Read more.

Alzheimer’s disease manifests as a complex pathological condition, with neuroinflammation, oxidative stress and cholinergic dysfunction being a few of the many pathological changes. Due to the complexity of the disease, current therapeutic strategies aim at a multitargeted approach, often relying on a combination of substances with versatile and complementary effects. In the present study, a unique combination of α-lipoic acid, citicoline, extracts of leaves from olive tree and green tea, vitamin D3, selenium and an immune-supporting complex was tested in scopolamine-induced dementia in rats. Using behavioral and biochemical methods, we assessed the effects of the combination on learning and memory, and elucidated the mechanisms of these effects. Our results showed that, compared to its components, the experimental combination was most efficient in improving short- and long-term memory as assessed by the step-through method as well as spatial memory as assessed by T-maze and Barnes maze underlined by decreases in AChE activity (p < 0.05) and LPO (p < 0.001), increases in SOD activity in the cortex (p < 0.05) and increases in catalase (p < 0.05) and GPx (p < 0.01) activities and BDNF (p < 0.001) and pCREB (p < 0.05) levels in the hippocampus. No significant histopathological changes or blood parameter changes were detected, making the experimental combination an effective and safe candidate in a multitargeted treatment of AD. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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15 pages, 1402 KiB

Open AccessArticle

NADES-Assisted Extraction of Polyphenols from Coriander Seeds: A Systematic Optimization Study

by Federica Ianni, Samir Scandar, Luciano Mangiapelo, Francesca Blasi, Maria Carla Marcotullio and Lina Cossignani

Antioxidants 2023, 12(12), 2048; https://doi.org/10.3390/antiox12122048 - 27 Nov 2023

Cited by 4 | Viewed by 1808

Abstract

Coriandrum sativum L. seeds are widely recognized for their traditional use in medicine. Among the most investigated components, the terpenoid linalool and monounsaturated petroselinic acid have attracted interest for their nutritional value. Instead, minor attention was paid to the polyphenolic fraction, resulting still [...] Read more.

Coriandrum sativum L. seeds are widely recognized for their traditional use in medicine. Among the most investigated components, the terpenoid linalool and monounsaturated petroselinic acid have attracted interest for their nutritional value. Instead, minor attention was paid to the polyphenolic fraction, resulting still being incomplete today. This study aimed to develop a systematic approach in which green natural deep eutectic solvents (NADES) were combined with conventional (maceration, MAC) or non-conventional (ultrasound-assisted extraction, UAE) techniques in a one-step methodology to recover polyphenols from coriander seeds. The NADES system choline chloride–citric acid (ChCl:CA, 1:1) was firstly evaluated, coupled with MAC or UAE, and then compared with ChCl–Urea (ChCl:Ur, 1:1) and ChCl–Glucose (ChCl:Glu, 1:1) under optimal conditions (20 min extraction time). The system ChCl:Ur UAE significantly improved the extraction of chlorogenic acid and its isomer (453.90 ± 4.77 and 537.42 ± 1.27 µg/g, respectively), while the system ChCl:Glu UAE improved the extraction of protocatechuic, caffeic and p-coumaric acids (131.13 ± 6.16, 269.03 ± 4.15 and 57.36 ± 0.06 µg/g, respectively). The highest levels of rutin were obtained with ChCl:CA-based NADES when the MAC technique was applied (820.31 ± 28.59 µg/g). These findings indicate that the NADES composition could be appropriately modulated to tailor extraction towards higher levels of a desirable bioactive for further applications. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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21 pages, 3882 KiB

Open AccessArticle

High-Pressure Homogenization for Enhanced Bioactive Recovery from Tomato Processing By-Products and Improved Lycopene Bioaccessibility during In Vitro Digestion

by Serena Carpentieri, Giovanna Ferrari and Francesco Donsì

Antioxidants 2023, 12(10), 1855; https://doi.org/10.3390/antiox12101855 - 13 Oct 2023

Viewed by 1721

Abstract

The principles of industrial ecology have emerged as pivotal drivers of eco-innovation, aiming to realize a “zero-waste” society where waste materials are repurposed as valuable resources. In this context, High-Pressure Homogenization (HPH) presents a promising, easily scalable micronization technology, capable of enhancing the [...] Read more.

The principles of industrial ecology have emerged as pivotal drivers of eco-innovation, aiming to realize a “zero-waste” society where waste materials are repurposed as valuable resources. In this context, High-Pressure Homogenization (HPH) presents a promising, easily scalable micronization technology, capable of enhancing the extractability and bioaccessibility of bioactive compounds found in tomato processing by-products, which are notably abundant waste streams in the Mediterranean region. This study focuses on optimizing HPH treatment parameters to intensify the recovery of bioactive compounds from tomato pomace. Additionally, it investigates the multifaceted impacts of HPH on various aspects, including color, particle size distribution, microscopic characteristics, surface properties, bioactivity, and lycopene bioaccessibility through in vitro digestion simulations. The results demonstrate that the application of HPH under optimized conditions (80 MPa, 25 °C, 10 passes) induces a remarkable 8-fold reduction in mean particle size, reduced surface tension, improved physical stability, uniform color, increased total phenolic content (+31%), antioxidant activity (+30%), dietary fiber content (+9%), and lycopene bioaccessibility during the intestinal digestion phase compared to untreated samples. These encouraging outcomes support the proposition of integrating HPH technology into an environmentally friendly industrial process for the full valorization of tomato processing residues. By utilizing water as the sole solvent, this approach aims to yield a functional ingredient characterized by greater nutritional and health-promoting values. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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18 pages, 6463 KiB

Open AccessArticle

Nanoencapsulation of Anthocyanins from Red Cabbage (Brassica oleracea L. var. Capitata f. rubra) through Coacervation of Whey Protein Isolate and Apple High Methoxyl Pectin

by Ilaria Fierri, Laura De Marchi, Roberto Chignola, Giacomo Rossin, Maria Bellumori, Anna Perbellini, Ines Mancini, Alessandro Romeo, Gloria Ischia, Asia Saorin, Federica Mainente and Gianni Zoccatelli

Antioxidants 2023, 12(9), 1757; https://doi.org/10.3390/antiox12091757 - 13 Sep 2023

Cited by 6 | Viewed by 1928

Abstract

Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein isolate (WPI) and [...] Read more.

Encapsulation is a valuable strategy to protect and deliver anthocyanins (ACNs), phenolic compounds with outstanding antioxidant capacity but limited stability. In this study, coacervation was used to encapsulate an ACN-rich red cabbage extract (RCE). Two agri-food by-product polymers, whey protein isolate (WPI) and apple high-methoxyl pectin (HMP), were blended at pH 4.0 in a specific ratio to induce the formation of nanoparticles (NPs). The process optimisation yielded a monodispersed population (PDI < 0.200) of negatively charged (−17 mV) NPs with an average diameter of 380 nm. RCE concentration influenced size, charge, and antioxidant capacity in a dose-dependent manner. NPs were also sensitive to pH increases from 4 to 7, showing a progressive breakdown. The encapsulation efficiency was 30%, with the retention of ACNs within the polymeric matrix being influenced by their chemical structure: diacylated and/or C3-triglucoside forms were more efficiently encapsulated than monoacylated C3-diglucosides. In conclusion, we report a promising, simple, and sustainable method to produce monodispersed NPs for ACN encapsulation and delivery. Evidence of differential binding of ACNs to NPs, dependent on specific acylation/glycosylation patterns, indicates that care must be taken in the choice of the appropriate NP formulation for the encapsulation of phenolic compounds. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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16 pages, 1068 KiB

Open AccessArticle

Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of Amomum villosum Lour.

by Yunlong Zhao, Haohao Wu, Mengrui Qu, Yuchen Liu, Dongying Wang, Haoduo Yang, Yingying Wang, Xuede Wang and Francesca Blasi

Antioxidants 2023, 12(7), 1429; https://doi.org/10.3390/antiox12071429 - 15 Jul 2023

Cited by 5 | Viewed by 1958

Abstract

In this study, the essential oil of the fruits of Amomum villosum Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was gauged [...] Read more.

In this study, the essential oil of the fruits of Amomum villosum Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was gauged using radical scavenging activity (DPPH, ABTS, superoxide anion) and ferric ion reducing antioxidant power (FRAP) assays; the antioxidant effect of a certain concentration of AVEO is even comparable to 0.08 mg/mL of butylated hydroxytoluene (BHT). Moreover, AVEO was applied to sunflower oil in a 30 h successive deep-frying experiment. Throughout the frying procedure, the sunflower oil-added antioxidant showed different degrees of benign changes in the physical and chemical parameters compared to the blank group, with 1 g/kg of AVEO being more consistent with 0.01 g/kg of tert-butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese Maye, including its appearance, taste, flavor, and overall acceptability, were ameliorated when AVEO was added at 1.5 g/kg. Consequently, AVEO can be applied to substitute synthetic antioxidants as a natural antioxidant and flavoring agent during the deep-frying course of food. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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11 pages, 1193 KiB

Open AccessArticle

Stable Isotope Ratio Analysis for Authentication of Natural Antioxidant Cannabidiol (CBD) from Cannabis sativa

by Matteo Perini, Alessio Gaggiotti, Silvia Pianezze, Luca Ziller and Roberto Larcher

Antioxidants 2023, 12(7), 1421; https://doi.org/10.3390/antiox12071421 - 14 Jul 2023

Cited by 3 | Viewed by 2311

Abstract

Cannabidiol (CBD) is a non-psychoactive cannabinoid of Cannabis sativa that exhibits several beneficial pharmacological effects, including anti-inflammatory and antioxidant properties. The molecule can be obtained via extraction from the plant or through a biosynthetic route. The two products have both advantages and disadvantages, [...] Read more.

Cannabidiol (CBD) is a non-psychoactive cannabinoid of Cannabis sativa that exhibits several beneficial pharmacological effects, including anti-inflammatory and antioxidant properties. The molecule can be obtained via extraction from the plant or through a biosynthetic route. The two products have both advantages and disadvantages, thus necessitating the development of methods capable of distinguishing between the two products. In this study, for the first time, the analysis of the stable isotope ratios of oxygen and hydrogen demonstrated high efficiency in the discrimination of CBD of a totally natural origin from that obtained through chemical synthesis. Considering a probability level of 95%, it was possible to identify threshold values for δ²H and δ¹⁸O of the totally natural CBD of −215‰ and +23.4‰, respectively. Higher values may indicate a non-entirely natural origin of CBD (i.e., a biosynthetic molecule). Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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18 pages, 3117 KiB

Open AccessArticle

Characterization of Health Beneficial Components in Discarded Leaves of Three Escarole (Cichorium endivia L.) Cultivar and Study of Their Antioxidant and Anti-Inflammatory Activities

by Giuliana Donadio, Maria Laura Bellone, Francesca Mensitieri, Valentina Parisi, Valentina Santoro, Maria Vitiello, Fabrizio Dal Piaz and Nunziatina De Tommasi

Antioxidants 2023, 12(7), 1402; https://doi.org/10.3390/antiox12071402 - 8 Jul 2023

Cited by 3 | Viewed by 1993

Abstract

Plants of genus Cichorium (Asteraceae) can be used as vegetables with higher nutritional value and as medicinal plants. This genus has beneficial properties owing to the presence of a number of specialized metabolites such as alkaloids, sesquiterpene lactones, coumarins, unsaturated fatty acids, flavonoids, [...] Read more.

Plants of genus Cichorium (Asteraceae) can be used as vegetables with higher nutritional value and as medicinal plants. This genus has beneficial properties owing to the presence of a number of specialized metabolites such as alkaloids, sesquiterpene lactones, coumarins, unsaturated fatty acids, flavonoids, saponins, and tannins. Cichorium endivia L., known as escarole, has achieved a common food status due to its nutritionary value, bitter taste, and the presence of healthy components, and is eaten cooked or raw in salads. Presently, wastes derived from the horticultural crops supply chain are generated in very large amounts. Vegetable waste comprises the discarded leaves of food sources produced during collection, handling, transportation, and processing. The external leaves of Cichorium endivia L. are a horticultural crop that is discarded. In this work, the phytochemical profile, antioxidant, and anti-inflammatory activities of hydroalcoholic extract obtained from discarded leaves of three cultivars of escarole (C. endivia var. crispum ‘Capriccio’, C. endivia var. latifolium ‘Performance’ and ‘Leonida’) typical horticultural crop of the Campania region were investigated. In order to describe a metabolite profile of C. endivia cultivars, the extracts were analysed by HR/ESI/Qexactive/MS/MS and NMR. The careful analysis of the accurate masses, the ESI/MS spectra, and the ¹H NMR chemical shifts allowed for the identification of small molecules belonging to phenolic, flavonoid, sesquiterpene, amino acids, and unsaturated fatty acid classes. In addition, the antioxidant potential of the extracts was evaluated using cell-free and cell-based assays, as well as their cytotoxic and anti-inflammatory activity. All the extracts showed similar radical-scavenging ability while significant differences between the three investigated cultivars emerged in the cell-based assays. The obtained data were ascribed to the content of polyphenols and sesquiterpenes in the extracts. Accordingly, C. endivia by-products can be deemed an interesting material for healthy product formulations. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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16 pages, 1106 KiB

Open AccessArticle

Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties

by Nemanja Teslić, Jovana Kojić, Branislava Đermanović, Ljubiša Šarić, Nikola Maravić, Mladenka Pestorić and Bojana Šarić

Antioxidants 2023, 12(6), 1234; https://doi.org/10.3390/antiox12061234 - 7 Jun 2023

Cited by 6 | Viewed by 2284

Abstract

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable [...] Read more.

Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a “source of fibers”. The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe—3.83 mg/kg fw) in comparison to CSCF (Fe—2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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Review

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23 pages, 884 KiB

Open AccessReview

Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review

by Brian G. Yust, Frank Wilkinson and Niny Z. Rao

Antioxidants 2024, 13(1), 29; https://doi.org/10.3390/antiox13010029 - 22 Dec 2023

Cited by 1 | Viewed by 4858

Abstract

Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of [...] Read more.

Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also increased in recent years. A wide range of variables such as roasting temperature, coffee grind size, brewing temperature, and brewing duration can have a significant impact on the extractable antioxidant content of coffee products. While there is no single standard method for measuring all of the antioxidants found in coffee, multiple methods which introduce the coffee product to a target molecule or reagent can be used to deduce the overall radical scavenging capacity. In this article, we profile the effect that many of these variables have on the quantifiable concentration of antioxidants found in both cold and hot brew coffee samples. Most protocols for cold brew coffee involve an immersion or steeping method where the coffee grounds are in contact with water at or below room temperature for several hours. Generally, a higher brewing temperature or longer brewing time yielded greater antioxidant activity. Most studies also found that a lower degree of coffee bean roast yielded greater antioxidant activity. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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23 pages, 1992 KiB

Open AccessReview

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

by Aparna Agarwal, Rizwana, Abhishek Dutt Tripathi, Tarika Kumar, Kanti Prakash Sharma and Sanjay Kumar Singh Patel

Antioxidants 2023, 12(7), 1413; https://doi.org/10.3390/antiox12071413 - 12 Jul 2023

Cited by 30 | Viewed by 13438

Abstract

Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas [...] Read more.

Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual’s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications. Full article

(This article belongs to the Special Issue Natural Antioxidants: Advances and Opportunities for Healthy and Sustainable Food Systems)

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