Article
Nutrition & Dietetics
Fatemeh Toorang, Monireh Sadat Seyyedsalehi, Bahareh Sasanfar, Hamideh Rashidian, Maryam Hadji, Elham Mohebbi, Roya Safari, Farid Najefi, Ahmad Naghibzadeh-Tahami, Paolo Bofetta, Kazem Zendehdel
Summary: A diet rich in antioxidants can reduce the risk of head and neck cancer and its subtypes.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Analytical
Zulal Eryaman, Julide Hizal, Mesut Yilmazog, Ugur Daban, Hande Mert, Nergiz Kanmaz
Summary: In this study, the SNPAC method was developed using hypochlorous (ClO-) at pH 9.3 with Polyvinylpyrrolidone (PVP) as a stabilizer. The method achieved lower LOD and LOQ values by the reoxidation of silver atoms with ClO- ions in the presence of PVP. The modified method was applied to measure the total antioxidant capacity (TAC) of Boswellia Serrata, Aronia Melanocarpa tea, and juice with comparable results to CUPRAC and FRAP assays.
Article
Food Science & Technology
Monica Bergamaschi, Nicoletta Simoncini, Vincenzo Maria Spezzano, Maura Ferri, Annalisa Tassoni
Summary: This study assessed the effects of polyphenol-rich extract from non-compliant defatted green coffee beans on the properties and sensory profile of vacuum-packed pork burgers. The results suggest that 0.15% coffee extract is a promising alternative to improve the quality of refrigerated pork burgers.
Article
Nutrition & Dietetics
Malgorzata Elzbieta Zujko, Anna Waskiewicz, Anna Maria Witkowska, Alicja Cicha-Mikolajczyk, Kinga Zujko, Wojciech Drygas
Summary: This study aimed to assess the relationship between dietary total antioxidant capacity (DTAC) and the occurrence of cardiovascular diseases (CVDs), as well as healthy diet quality. The results showed that higher DTAC was associated with a higher intake of polyphenols, antioxidant vitamins, and minerals. Additionally, a higher DTAC was associated with a reduced odds ratio for cardiovascular diseases and a higher healthy diet quality.
Article
Agronomy
Mihaly Orosz-Toth, Andrea Nemes-Kun, Daniel A. Lowy, Adam Csihon, Zsolt Sandor, Ida Kincses, Imre J. Holb
Summary: This study aimed to measure the antioxidant capacity and polyphenol content, and study their correlations under six extraction methods and four apple cultivars. The results showed that the pectinase extraction method provided the most stable yield of polyphenol content, while the EtOH-2 extraction method had the greatest impact on antioxidant capacity.
Article
Biochemistry & Molecular Biology
Tianjun Zhang, Dongjie Huang, Xianyu Liu, Fabin Chen, Yiyan Liu, Yang Jiang, Dapeng Li
Summary: In order to improve the economic benefits of the coffee industry chain, we conducted research on the processing by-products, specifically the coffee cherry peel polysaccharide (CCP). The CCP exhibited high antioxidant capacity and emulsification performance, outperforming the commercial citrus polysaccharide (APC). Additionally, we discovered that CCP could form a solid-liquid gel with high plasticity at low oil phase fraction. This research highlights the potential of coffee cherry peel as a natural emulsifier alternative in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Monika Cyunczyk, Malgorzata Elzbieta Zujko, Jacek Jamiolkowski, Kinga Zujko, Magda Lapinska, Magdalena Zalewska, Marcin Kondraciuk, Anna Maria Witkowska, Karol Adam Kaminski
Summary: This study found a significant association between higher dietary total antioxidant capacity (DTAC) and lower prevalence of prediabetes in the Bialystok PLUS population. DTAC was also inversely associated with insulin resistance. DTAC was positively related to individual dietary antioxidants.
Article
Oncology
Leticia L. D. Santos, Alinne T. F. Silva, Izabella C. C. Ferreira, Adriele Souza, Allisson B. Justino, Donizeti W. Santos, Luiz Ricardo Goulart, Carlos Eduardo Paiva, Foued S. Espindola, Yara C. P. Maia
Summary: This study investigates the relationship between infrared spectrum wavenumbers obtained by ATR-FTIR and the levels of redox status markers in women with HER2+ breast cancer, HER2- breast cancer, and benign breast disease. The results show that HER2+ breast cancer can be distinguished from HER2- breast cancer and benign breast disease based on lower serum antioxidant capacity. These findings contribute to our understanding of the biochemical changes associated with HER2+ breast cancer and offer potential for early detection and monitoring of the tumor.
Article
Chemistry, Analytical
Jan Rozsypal, Juraj Sevcik, Zdenka Bartosova, Barbora Papouskova, David Jirovsky, Jan Hrbac
Summary: In this study, microdialysis coupled with amperometry was used for the analysis of beers, with electrode fouling effectively removed by electrode regeneration and sample cleanup. The method was found to be suitable for quantifying the antioxidant capacities of beers.
MICROCHEMICAL JOURNAL
(2022)
Review
Engineering, Chemical
Izabela Sadowska-Bartosz, Grzegorz Bartosz
Summary: This review presents popular assays for total antioxidant capacity (TAC) in food products, their limitations, databases, clinical applications, and the impact of processing. It emphasizes the importance of sample preparation and digestion in the gastrointestinal tract on TAC. The validity of TAC assays is also discussed. TAC methods can be used for screening, discovering potential antioxidants, and monitoring changes during food processing, but should be followed and explained using more specific methods.
Review
Chemistry, Analytical
Md Azizul Haque, Ksenia Morozova, Giovanna Ferrentino, Matteo Scampicchio
Summary: Electrochemical methods are sensitive, rapid, and accurate in evaluating the antioxidant activity in foods, offering advantages over conventional spectrophotometric assays.
Article
Chemistry, Applied
Maja Berlic, Urska Jug, Tadej Battelino, Alenka Levart, Ivana Dimitrovska, Alen Albreht, Mojca Koros
Summary: This study found that antioxidant-enriched kindergarten menus contained more vegetables, nuts, and whole grain foods compared to standard menus, and their proximate composition and mineral content were more consistent with dietary recommendations. Additionally, the antioxidant capacity of these enriched menus was significantly higher, indicating that supplementing kindergarten meals with antioxidant-rich foods can improve dietary intake.
Article
Chemistry, Multidisciplinary
Belma Imamovic, Irmela Ivazovic, Amra Alispahic, Ervina Becic, Mirza Dedic, Armina Dacic
Summary: This study aimed to investigate the most suitable method for determining the antioxidant capacity of anti-aging cosmetics. Results showed that the antioxidant capacity of samples varied depending on the extract type and the method used, with the ABTS method proving to be the most suitable and sensitive for this purpose.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Senem Kamiloglu, Tugba Ozdal, Sena Bakir, Esra Capanoglu
Summary: The study found that adding whole milk significantly increased the bioaccessibility of flavonoids in terebinth coffee, while skimmed milk had no significant effect. Additionally, the addition of milk or sugar/sweetener increased the bioaccessibility of antioxidants in terebinth coffee.
Article
Biochemistry & Molecular Biology
Jozef Fejer, Daniela Grul'ova, Adriana Eliasova, Ivan Kron
Summary: The present study evaluated the seasonal variability of FRAP, total phenols, and terpene hydrocarbon content in 70% ethanol extracts. The method of preparation of the extract influenced the amount of dry matter in the extracts. The differences in antioxidant activity between the investigated localities were statistically significant for both types of extract.
Article
Nutrition & Dietetics
Patricia Leticia Trindade, Elaine dos Ramos Soares, Kim Ohanna Pimenta Inada, Fabiane Ferreira Martins, Martina Rudnicki, Daniel Perrone, Mariana Monteiro, Vanessa Souza-Mello, Julio Beltrame Daleprane
Summary: Accumulating evidence suggests that dietary intake of phenolic compounds can prevent obesity-related disorders. This study investigates the potential of consuming polyphenol-rich jabuticaba peel and seed powder (JPSP) in ameliorating diet-induced obesity in mice. The results demonstrate that supplementation with JPSP not only reduces weight gain and fat accumulation but also improves inflammatory response, adipocyte size, leptin and adiponectin levels, glucose metabolism, and insulin sensitivity in obese mice. These findings highlight the therapeutic potential of phenolic-rich JPSP in preventing obesity-related disorders.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Suellen Paula da Silva, Anita Ferreira do Valle, Daniel Perrone
Summary: This study aimed to develop nutritionally enriched and sensorially well-accepted biscuits by incorporating spray-dried microencapsulated S. maxima biomass. Adding 20% of Spirulina biomass did not affect the sensory acceptance and purchase intent scores of the biscuits. The biscuits had 40% more proteins and could serve as a nutritional source of iron.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ana Beatriz Neves Martins, Mariana Canto, Daniel Perrone, Mariana Monteiro
Summary: Jaboticaba juice was produced by steam extraction and was found to be microbiologically safe. The addition of sucrose improved flavor, overall impression, and purchase intent scores. Phenolic compounds and anthocyanins contents changed during storage, with degradation rates depending on temperature and kinetic reactions.
Article
Food Science & Technology
Nathalia M. B. Barreto, Natalia G. Pimenta, Bernardo F. Braz, Aline S. Freire, Ricardo E. Santelli, Angelica C. Oliveira, Lucia H. P. Bastos, Maria Helena W. M. Cardoso, Mariana Monteiro, Maria Eduarda L. Diogenes, Daniel Perrone
Summary: Research demonstrates that organic farming enhances the nutritional profile and boosts the phenolic compounds content of black beans. Organic black beans have lower lipids and phytate, but higher proteins and phenolic compounds compared to nonorganic ones.
Review
Food Science & Technology
Kim Ohanna Pimenta Inada, Iris Batista Leite, Ana Beatriz Neves Martins, Eliane Fialho, Francisco A. Tomas-Barberan, Daniel Perrone, Mariana Monteiro
Summary: Jaboticaba, a popular Brazilian berry, is rich in polyphenols with potential health benefits. Polyphenols, mainly anthocyanins and ellagitannins, should be extracted using hydrolysis procedures and analyzed by liquid chromatography. Their metabolites are believed to be key contributors to the fruit's health effects.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Andressa Alves de Oliveira, Alexandre Guedes Torres, Daniel Perrone, Mariana Monteiro
Summary: High hydrostatic pressure (HHP) can retain anthocyanins and antioxidant activity in jussara juice, but excessive pressure can lead to significant losses. Adding 12.5% sucrose to the juice can enhance consumer acceptance. Although the overall sensory acceptance of HHP-processed juice is slightly higher than that of unprocessed juice, pressurization is not effective in maintaining the anthocyanins and antioxidant activity in jussara juice stored at refrigeration temperature for 60 days.
Article
Food Science & Technology
Angela Galvan-Lima, Sara C. Cunha, Zita E. Martins, Antonio G. Soares, Isabel M. P. L. V. O. Ferreira, Adriana Farah
Summary: This study characterized the volatile profile of citrus peel flours made from fruits commonly grown in Brazil using HSSPME/GC-MS, finding that volatile compounds followed specific patterns in different citruses, especially distinguishing lemon flours from the rest. The diverse volatile profiles and unique signatures in citrus peels could be explored for various applications related to food flavoring, preservation, and promoting good health, warranting further investigation in future studies.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Thiago Ferreira, Leticia Galluzzi, Tomas de Paulis, Adriana Farah
Summary: This paper reviews the evolution of the science of coffee authenticity control over the past three centuries, presenting different methods developed to detect coffee fraud at different periods and the advancements with the introduction of new technologies. The study suggests that DNA-based methods show promise for assessing coffee authenticity due to low detection and quantification limits, but sensitivity may decrease with increasing roast intensity. Research also indicates that most reported methods have not been validated, with only a few tested on commercial brands.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Suellen Paula de Souza da Silva, Daniel Perrone, Anita Ferreira do Valle
Summary: The study aimed to optimize the cultivation conditions of Arthrospira maxima to enhance biomass production and protein content. By using central composite design (CCD) tool, the biomass was subjected to spray-drying microencapsulation treatment, resulting in a high-protein quality product.
JOURNAL OF APPLIED PHYCOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Thaisa Abrantes, Nathalia Moura-Nunes, Daniel Perrone
Summary: The addition of gallic acid was found to mitigate the formation of 5-HMF in Maillard Reaction model systems, while also increasing color development and antioxidant activity, particularly in glucose/arginine and sucrose/arginine systems.
Article
Food Science & Technology
Suellen Silva de Almeida, Lillyan Brito-Silva, Gabriela Bouca Marques da Costa, Maysa Silva Barreto, Denise Maria Guimaraes Freire, Rafael Silva Cadena, Mariana Monteiro, Daniel Perrone, Nathalia Moura-Nunes
Summary: This study aimed to investigate the effect of enzymatic bioprocessing and the addition of green coffee infusion on the characteristics of whole-wheat bread. The results showed that both strategies improved the technological and nutritional aspects of the bread, but also affected its color perception. The acceptance of bioprocessed breads was improved when consumers were provided with information about the healthy substances present.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Juliana DePaula, Sara C. Cunha, Adriano Cruz, Amanda L. Sales, Ildi Revi, Jose Fernandes, Isabel M. P. L. V. O. Ferreira, Marco A. L. Miguel, Adriana Farah
Summary: Coffee cascara, a byproduct of coffee production, has bioactive potential. This study evaluated the volatile and sensory profiles of commercial Coffea arabica cascara teas and found that unfermented teas were more popular among consumers, while fermented teas were preferred by consumers who appreciate gourmet foods.
Article
Biochemistry & Molecular Biology
Nathalia Martins Bomfim Barreto, Diego Sandora, Bernardo Ferreira Braz, Ricardo Erthal Santelli, Fabricio de Oliveira Silva, Mariana Monteiro, Daniel Perrone
Summary: The processing of soybean meal through fermentation and enzymatic hydrolysis increases its protein, ash, dietary fiber, and mineral content, while decreasing oligosaccharides. Both processes also convert glycosylated isoflavones into aglycones, increasing their content. ESBM biscuits have great marketing potential.
Article
Food Science & Technology
Amanda L. Sales, Amaia Iriondo-DeHond, Juliana DePaula, Mafalda Ribeiro, Isabel M. P. L. V. O. Ferreira, Marco Antonio L. Miguel, Maria Dolores del Castillo, Adriana Farah
Summary: Coffee cascara kombucha has beneficial biological effects, such as antioxidant and anti-inflammatory effects, and can be a sustainable coffee product. This study provides the first information on the bioactive profile and potential biological effects of coffee cascara kombucha.
Article
Food Science & Technology
Kim Ohanna Pimenta Inada, Beatriz Ripper, Daniela Scherner, Mariana Monteiro, Daniel Perrone
Summary: This study found that the content of chlorogenic acids (CGA) decreased during toasting, while the content of melanoidins initially increased and then decreased. The degree of binding between CGA and melanoidins reached its maximum at a medium toasting degree. The antioxidant activity of mate melanoidins was mainly correlated with phenolics and nitrogen compounds.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
