Review
Food Science & Technology
Mack Moyo, Adeyemi O. Aremu
Summary: Cleome gynandra is becoming increasingly popular as a leafy vegetable due to its high nutritional content and beneficial health-promoting properties. It contains a rich pool of diverse antioxidant phytochemicals, including polyphenols, glucosinates, and terpenoids. Cleome gynandra's nutritional compounds have potential applications in food supplements, colorants, and extending the shelf-life of food products. Extracts of Cleome gynandra have shown promising effects in various biological assays. Including Cleome gynandra in diversified diets can contribute to food and nutrition security.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Beata Tatarowska, Dorota Milczarek, Jaroslaw Plich
Summary: The study aimed to determine the effect of potato cultivars on the concentration of antioxidant compounds and their correlation with total antioxidant activity. The results showed that the TC content was significantly affected by the year, cultivar, and flesh color. The TC values were weakly correlated with years and higher in yellow-fleshed potatoes compared to white-fleshed ones. The study also revealed that the concentration of TC in potato tubers has an impact on total antioxidant activity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Norhasnida Zawawi, Pei Juin Chong, Nurul Nadhirah Mohd Tom, Nurkhairina Solehah Saiful Anuar, Salma Malihah Mohammad, Norra Ismail, Arif Zaidi Jusoh
Summary: Studies indicate that vitamins in honey do not contribute to its antioxidant capacity, while the content of phenolic acids and flavonoids does have an impact on honey's antioxidant activity.
Article
Biochemistry & Molecular Biology
Malgorzata Stryjecka, Barbara Krochmal-Marczak, Tomasz Cebulak, Anna Kieltyka-Dadasiewicz
Summary: Antioxidant properties and phenolic acid content in the pulp of five pumpkin species were evaluated. The study found that phenolic acids were the most abundant compounds, with the highest amount of syringic acid found in C. moschata. Two flavonoids, catechin and kaempferol, were also detected. The study findings showed significant differences in antioxidant potential depending on the species.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Chemistry, Applied
Paulo Rogerio Siriano Borges, Merete Edelenbos, Erik Larsen, Thais Hernandes, Elisangela Elena Nunes, Eduardo Valerio de Barros Vilas Boas, Caroline Roberta Freitas Pires
Summary: This comprehensive study analyzed ten fruits from the Brazilian Cerrado and found that they are rich sources of various bioactive compounds, with levels comparable to commonly consumed fruits.
Article
Biochemistry & Molecular Biology
Giulia Costanzo, Ermenegilda Vitale, Maria Rosaria Iesce, Daniele Naviglio, Angela Amoresano, Carolina Fontanarosa, Michele Spinelli, Martina Ciaravolo, Carmen Arena
Summary: This study assessed the potential of waste products of Phlegrean mandarin (Citrus reticulata Blanco), namely seeds and peel, to be reutilized as a source of bioactive compounds for the human diet. The results showed that ripe fruits had the highest concentration of antioxidants, with peel being the richest in various compounds and seeds having the highest concentration of specific compounds. The content of bioactive compounds in citrus varied among different fruit components and depended on the ripening stage.
Article
Food Science & Technology
Mehdi Akbari, Seyed Hadi Razavi, Faramarz Khodaiyan, Jesus Blesa, Maria J. Esteve
Summary: This study evaluated the potential of solid-state fermentation with Lactobacillus reuteri and Lactobacillus plantarum for improving phenolic compounds and antioxidant activity in corn bran. The results showed that fermentation significantly increased the total phenolic content and antioxidant activity of the fermented samples. It also increased the concentration of free phenolic acids. Therefore, solid-state fermentation is an effective method for enhancing phenolic compounds and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Eman A. Mohammed, Ismat G. Abdalla, Mohammed A. Alfawaz, Mohammed A. Mohammed, Salah A. Al Maiman, Magdi A. Osman, Abu ElGasim A. Yagoub, Amro B. Hassan
Summary: This study investigated the total phenolics, total flavonoids, and antioxidant activity of the aerial parts of onion, white radish, red radish, carrot, and beet. The results showed that these vegetables have high antioxidant properties, with root vegetables exhibiting particularly strong antioxidant capacity.
Article
Food Science & Technology
Berna Goztepe, Selma Kayacan, Fatih Bozkurt, Merve Tomas, Osman Sagdic, Salih Karasu
Summary: The study found that freeze-dried samples had the highest antioxidant activity, while hot air dried samples had the lowest. Ultrasound-assisted vacuum drying had the least impact on drying time and color change of rosehip compared to vacuum drying and hot air drying.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xochitl Cruz Sollano-Mendieta, Ofelia Gabriela Meza-Marquez, Guillermo Osorio-Revilla, Dario Iker Tellez-Medina
Summary: The study found that during in vitro digestion, the gastric stage released higher content of ascorbic acid and anthocyanins, while the intestinal stage released higher content of carotenoids, phenolic compounds, and flavonoids. Ascorbic acid showed a high correlation with ABTS and DPPH in the gastric stage, while phenolic compounds and flavonoids showed a high correlation with ABTS and DPPH in the intestinal stage.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Biochemistry & Molecular Biology
Melnic Vasile, Andrea Bunea, Chira Romeo Ioan, Claudiu Ioan Bunea, Sonia Socaci, Viorel Mitre
Summary: Apple peels are rich in phytochemicals with diverse compositions, with red-skinned varieties having higher total phenolic content and yellow-skinned apples having slightly higher total carotenoid content. The anthocyanin profile is mainly dominated by cyanidin-3-O-galactoside, and the antioxidant potential is highest in Florina, correlating with total polyphenolic content.
Article
Food Science & Technology
Davide Lanzoni, Eva Skrivanova, Raffaella Rebucci, Antonio Crotti, Antonella Baldi, Luca Marchetti, Carlotta Giromini
Summary: The growth of the world population has led to the investigation of alternative food/feed sources, with hemp-based products being considered excellent candidates due to their nutritional and functional properties. Scientific research has focused on assessing the nutritional and functional profiles of hemp-based products, such as hempseeds, flowers, and HS protein extract. The results indicate that these products have high nutritional value and exhibit significant antioxidant activity, making them suitable for use in food/feed formulations.
Article
Chemistry, Applied
Roza Sawczuk, Joanna Karpinska, Diana Filipowska, Andrzej Bajguz, Marta Hryniewicka
Summary: This research evaluated the health-promoting properties and antioxidative potential of honeybee drone brood homogenate, finding that factors such as varroa infestation, brood development stage, apiary location, and environmental contamination can impact the composition and antioxidant capacity of the samples.
Article
Chemistry, Applied
Lara Gonzalez-Ceballos, Maria del Mar Cavia, Miguel A. Fernandez-Muino, Sandra M. Oses, M. Teresa Sancho, Saturnino Ibeas, Felix C. Garcia, Jose M. Garcia, Saul Vallejos
Summary: The method developed is a rapid and cost-effective way to determine the total phenolic content and antioxidant activity in honey samples. By using hydrophilic colorimetric films and analyzing pictures taken with a smartphone, both TPC and TEAC can be determined. The controlled light conditions and systematic use of the same camera eliminate the need for periodic system calibration, improving the method's efficiency.
Article
Food Science & Technology
Concepcion Vieites-Outes, Julia Lopez-Hernandez, Maria Asuncion Lage-Yusty
CYTA-JOURNAL OF FOOD
(2016)
Article
Chemistry, Applied
E. Moreton-Lamas, M. Lago-Crespo, M. A. Lage-Yusty, J. Lopez-Hernandez
Article
Agriculture, Multidisciplinary
Lucia Martinez-Casas, Maria Lage-Yusty, Julia Lopez-Hernandez
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2017)
Article
Biochemical Research Methods
J. A. Custodio-Mendoza, R. A. Lorenzo, I. M. Valente, P. J. Almeida, M. A. Gage, J. A. Rodrigues, A. M. Carro
JOURNAL OF CHROMATOGRAPHY A
(2018)
Article
Polymer Science
Soraya Galman Graino, Raquel Sendon, Julia Lopez Hernandez, Ana Rodriguez-Bernaldo de Quiros
Article
Chemistry, Applied
J. A. Custodio-Mendoza, A. M. Carro, M. A. Lage-Yusty, A. Herrero, I. M. Valente, J. A. Rodrigues, R. A. Lorenzo
Article
Food Science & Technology
Sandra Barreiro Astray, Letricia Barbosa-Pereira, Maria Asuncion Lage-Yusty, Julia Lopez-Hernandez
Summary: The study comparing two methods for determining melatonin in food supplements showed that constant-wavelength synchronous spectrofluorimetry is a fast, simple, and economical method for rapid and accurate determination of a single compound, while the HPLC-VWD-FLD method is more suitable for the determination of specified compounds in complex samples due to its high sensitivity and separation efficiency.
FOOD ANALYTICAL METHODS
(2021)
Article
Chemistry, Physical
Patricia Vazquez-Loureiro, Antia Lestido-Cardama, Raquel Sendon, Julia Lopez-Hernandez, Perfecto Paseiro-Losada, Ana Rodriguez-Bernaldo de Quiros
Summary: This study focuses on identifying volatile and semi-volatile low molecular weight compounds present in polymeric coatings used for metal food and beverage cans. Various extraction methods, including solid-liquid extraction and solid-phase microextraction, coupled with gas chromatography-mass spectrometry, were optimized to analyze compounds such as aldehydes, alcohols, ethers, alkenes, and phthalic compounds present in the coatings.
Review
Food Science & Technology
Ana Rodriguez-Bernaldo de Quiros, Julia Lopez-Hernandez
Summary: This study reviews the impact of various processing technologies and extraction techniques on the bioactive compounds and nutritional value of seaweeds. It discusses the effects of drying, heating, and culinary treatments on seaweeds, as well as traditional and green extraction technologies for bioactive components. The development of environmentally friendly extraction procedures and new healthy seaweed-based foods is expected to increase in the future.
Article
Food Science & Technology
Maria Asuncion Lage-Yusty, Lorena Villar-Blanco, Julia Lopez-Hernandez
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2019)
Article
Humanities, Multidisciplinary
M. Duran, M. J. Ferraces, M. Rodriguez, A. Rio, J. M. Sabucedo
TRAMES-JOURNAL OF THE HUMANITIES AND SOCIAL SCIENCES
(2017)
Article
Biochemistry & Molecular Biology
Julia Lopez-Hernandez, Ana Rodriguez-Bernaldo de Quiros
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2016)
