Article
Agriculture, Multidisciplinary
James R. Campbell, Will Thomas, Andrew L. Waterhouse, James A. Kennedy
Summary: This study investigates the impact of grape vine shading on flavonoids, and finds that shading alters berry pigmentation, tannin composition, and activity, potentially changing the astringency and mouthfeel characteristics of wine.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Carmine Negro, Alessio Aprile, Andrea Luvisi, Luigi De Bellis, Antonio Miceli
Summary: This study evaluated the polyphenolic compounds and antioxidant activity in pomaces from three grape varieties in Southern Italy, finding that Primitivo pomace had the highest antioxidant activity, followed by Negroamaro. Additionally, pomaces from traditional Apulian vines showed higher antioxidant activities compared to Cabernet Sauvignon due to elevated levels of active polyphenolic substances.
Article
Biochemistry & Molecular Biology
Idolo Tedesco, Carmela Spagnuolo, Gian Luigi Russo, Maria Russo, Carmen Cervellera, Stefania Moccia
Summary: Research has shown that red wine polyphenols (RWp) have a modulating effect on the antioxidant potential of human erythrocytes, increasing intracellular glutathione levels and enhancing their antioxidant defense. Additionally, the pro-oxidant effect of RWp triggers an adaptive stress response in erythrocytes.
Article
Biochemistry & Molecular Biology
Fabiola Pena, Sebastian Valencia, Gonzalo Tereucan, Javiera Nahuelcura, Felipe Jimenez-Aspee, Pablo Cornejo, Antonieta Ruiz
Summary: This study evaluated the nutritional and functional properties of rosehip samples collected from different geographical locations in southern Chile, and found high content of bioactive compounds and antioxidant activity. This provides new information for the development of functional foods and the treatment/prevention of diseases using rosehip.
Article
Chemistry, Applied
Luca Garcia, Stacy Deshaies, Thibaut Constantin, Francois Garcia, Cedric Saucier
Summary: This study selected 14 Syrah red wines with different initial composition and antioxidant properties and conducted three different accelerated ageing tests. The results showed high correlations between the initial phenolic composition and antioxidant properties of the samples. Partial least squares (PLS) regressions were used to establish models that can predict the AATs test results based on their different initial composition and antioxidant properties. The PLS regression models had overall very good accuracy with correlation coefficients (r2) > 0.89.
Article
Food Science & Technology
Bianca R. Albuquerque, Maria Ines Dias, Carla Pereira, Jovana Petrovic, Marina Sokovic, Ricardo C. Calhelha, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Lillian Barros
Summary: The epicarp of S. odorifera contains a high concentration of bioactive compounds such as anthocyanins and tocopherols, with antioxidant, antibacterial, and antifungal activities. This by-product shows potential for the development of natural-based colorants with functional properties.
Article
Horticulture
Dusica Cirkovic, Sasa Matijasevic, Bratislav Cirkovic, Darko Laketic, Zoran Jovanovic, Boban Kostic, Zoran Beslic, Milica Sredojevic, Zivoslav Tesic, Tijana Banjanac, Uros Gasic
Summary: The study examined the impact of manual defoliation on the phenolic profile of wines produced from the Prokupac variety in Southern Serbia. It found significant differences in the content of phenolic compounds between different timings of defoliation, with early defoliation favoring the accumulation of flavonols and later defoliation increasing total anthocyanins. The wines obtained from defoliation treatments did not show higher antioxidant activity compared to the control sample.
Article
Food Science & Technology
Barbara Kowalczyk, Monika Bieniasz, Anna Kostecka-Gugala
Summary: This study aimed to evaluate the characteristics of wines produced by three different technologies. The results showed that the seven-day maceration of dehydrated grapes resulted in wines with the highest polyphenol content and the strongest antioxidant and antiradical capacities. Wines produced using the Tokaj and Italian Passito methods with seven-day maceration were appreciated for their taste, flavor, and overall quality.
Article
Chemistry, Applied
Mahrukh Parveez Zia, Ilknur Alibas
Summary: The study explored different drying techniques for cornelian cherry, with microwave drying at 300 W identified as the most suitable method for preserving antioxidant properties and phytochemical compounds closest to fresh samples.
Article
Chemistry, Applied
Shasha Chen, Haonan Zhou, Gong Zhang, Qi Dong, Zhenhua Wang, Honglun Wang, Na Hu
Summary: The study identified nine anthocyanins in ANF and confirmed its strong antioxidant and neuroprotective effects. ANF showed potential in relieving memory deficits induced by D-Galactose, reducing the overexpression of RAGE and Aβ42 in the hippocampus of rats. Additionally, ANF demonstrated the ability to inhibit oxidative stress by reducing ROS and MDA levels, while increasing T-SOD and GSH amounts in rats' serum.
Article
Chemistry, Applied
Wending Chen, Caiyun Xie, Qianqian He, Jianxia Sun, Weibin Bai
Summary: The aim of this study was to investigate the impact of lactic acid bacteria fermentation on the color expression and antioxidant activity of strawberry juice from the perspective of phenolic components. The results showed that lactic acid bacteria were able to promote the consumption of certain phenolic components and increase the content of certain acids, leading to enhanced color performance and antioxidant capacity of the fermented juice.
Article
Biochemistry & Molecular Biology
Roxana Banc, Daniela-Saveta Popa, Anamaria Cozma-Petrut, Lorena Filip, Bela Kiss, Anca Farcas, Andras Nagy, Doina Miere, Felicia Loghin
Summary: The study found that moderate consumption of red wine can significantly protect rats from acrylamide-induced liver injury and oxidative stress, with better protective effects compared to white wine.
Article
Microbiology
Maria Sheeba Nazareth, S. V. Shreelakshmi, Nandini P. Shetty
Summary: The study evaluated the anti-quorum sensing activity of polyphenols from unripe and ripe fruits of Carissa spinarum, showing that ripe fruit extract exhibited higher antioxidant and anti-quorum sensing potential, effectively inhibiting the growth and biofilm formation of foodborne pathogens.
CURRENT MICROBIOLOGY
(2021)
Article
Plant Sciences
Jurate Staveckiene, Jurgita Kulaitiene, Dovile Levickiene, Nijole Vaitkeviciene, Viktorija Vastakaite-Kairiene
Summary: The research aimed to examine the impact of ripening stage on polyphenol accumulation and antioxidant activity in Solanum fruits. Four different Solanum species and three ripening stages were included in the experiment. High-performance liquid chromatography (HPLC) and spectrophotometric method were used to analyze phenolic compounds and determine antioxidant activity, respectively. The results showed that polyphenol accumulation and antioxidant activity in Solanum fruits depended on ripening stage and species. The highest total phenolic acid content was found in all Solanum fruits at ripening stage III, while the greatest antioxidant activity was observed at ripening stage I. S. melanocerasum fruits had significantly higher total flavonoid content, while S. nigrum fruits had significantly higher total phenolic acid content compared to the other species. The highest antioxidant activity was found in S. melanocerasum fruits at ripening stage I.
Article
Multidisciplinary Sciences
Ana Maria Naranjo-Duran, Julian Quintero-Quiroz, Gelmy Luz Ciro-Gomez, Maria-Jaqueline Barona-Acevedo, Jose de Carmen Contreras-Calderon
Summary: The aim of this work was to characterize and optimize the antioxidant activity of goldenberry and purple passion fruit. The study found that the antioxidant activity of the fruits varied at different maturity stages. The optimized blend consisted of 0.83 goldenberry and 0.17 purple passion fruit.
Article
Agriculture, Multidisciplinary
Gabriel Davidov-Pardo, Sonia Perez-Ciordia, Maria R. Marin-Arroyo, David Julian McClements
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2015)
Article
Horticulture
Sandra Horvitz, Diana Chanaguano, Inigo Arozarena
SCIENTIA HORTICULTURAE
(2017)
Article
Food Science & Technology
Gabriel Davidov-Pardo, Inigo Arozarena, Maria R. Marin-Arroyo
FOOD AND BIOPROCESS TECHNOLOGY
(2013)
Article
Food Science & Technology
Yader Suazo, Gabriel Davidov-Pardo, Inigo Arozarena
JOURNAL OF FOOD QUALITY
(2014)
Article
Agriculture, Multidisciplinary
Gloria Bobo-Garcia, Gabriel Davidov-Pardo, Cristina Arroqui, Paloma Virseda, Maria R. Marin-Arroyo, Montserrat Navarro
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2015)
Article
Food Science & Technology
Wilma Llerena, Ivan Samaniego, Monserrat Navarro, Jacqueline Ortiz, Ignacio Angos, Wilman Carrillo
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Food Science & Technology
Maria Remedios Marin-Arroyo, Sofia Marcela Gonzalez-Bonilla
Summary: A lulo-powder-based soluble beverage was prepared and its sensory characterization and consumer acceptability were studied. The results showed that the acceptability of the beverage was influenced by the stevia formulation, and visual attributes had the most significant impact on sensory differences among samples.
Article
Food Science & Technology
Idoya Fernandez-Pan, Francisco C. Ibanez, Paloma Virseda, Inigo Arozarena, Maria Jose Beriain
Summary: A method for utilizing tomato byproduct as an ingredient in the bakery industry is proposed, using different drying processes to obtain stabilized tomato byproduct flour. The flour is then used as a partial substitution for wheat flour in the production of flatbread. The study shows that higher substitution percentages result in greater firmness of the flatbread, with the maximum cutting force observed at 15% replacement. Consumer acceptance studies indicate positive ratings for flatbreads with 5%-15% substitution. It is suggested to substitute up to 15% tomato byproduct in the formulation.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agronomy
Carlos Moreno-Miranda, Jose Isaac Molina, Jacqueline Ortiz, Carla Penafiel, Raul Moreno
AGRONOMIA MESOAMERICANA
(2020)
Article
Biotechnology & Applied Microbiology
Gabriel Davidov-Pardo, Inigo Arozarena, Maria R. Marin-Arroyo
AGRO FOOD INDUSTRY HI-TECH
(2013)