Article
Engineering, Chemical
Fouad Ali Abdullah Abdullah, Dani Dordevic, Eliska Kabourkova, Johana Zemancova, Simona Dordevic
Summary: This study compares the antioxidant capacities of meat products and their plant-based alternatives and finds that the plant-based alternatives have higher polyphenol content and antioxidant capacity compared to traditional meat products. In terms of sensory attributes, there are no significant differences between the two except for Frankfurter sausages.
Article
Biochemistry & Molecular Biology
Dan Wu, Qile Xia, Huilin Huang, Jinhu Tian, Xingqian Ye, Yanbin Wang
Summary: In order to find a suitable method for determining the total phenolic content (TPC) and antioxidant activity in sea buckthorn juice, the effects of centrifugation and nylon membrane treatment were studied. The results showed that both centrifugation and transmembrane treatment can affect the determination of TPC and antioxidant activity. The method of filtration through nylon membranes showed the best results.
Article
Horticulture
Clarissa Marcelle Naidoo, Yougasphree Naidoo, Yaser Hassan Dewir, Moganavelli Singh, Aliscia Nicole Daniels, Hassan El-Ramady
Summary: This study investigated the antioxidant potential of leaf, stem, and latex extracts of Tabernaemontana ventricosa and evaluated their cytotoxic activity in HEK293, HeLa, and MCF-7 cell lines. The results showed that all parts of T. ventricosa exhibited strong antioxidant activity, which correlated with cytotoxicity.
Article
Food Science & Technology
Mauro Gisbert, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell, Ramon Moreira
Summary: This paper studied the effect of blending procedures between seaweed flour and corn starch on the interactions between polyphenols and starch. It found that different blending methods resulted in different interactions and enhanced the retention of polyphenols, achieving starchy foods with high bioactivity.
Article
Engineering, Chemical
Fuad Al-Rimawi, Hamada Imtara, Mahmoud Khalid, Zaidoun Salah, Mohammad Khalid Parvez, Asmaa Saleh, Omkulthom Al Kamaly, Christina Shawki Dahu
Summary: Verthimia iphionoides extract from Palestine was found to exhibit strong antioxidant, antibacterial, and anticancer activities in vitro. The extract contained high levels of polyphenolic compounds and flavonoids, which contributed to its bioactivities.
Article
Food Science & Technology
Ahmed G. Darwish, Islam El-Sharkawy, Chunya Tang, Qinchun Rao, Juzhong Tan
Summary: This study investigated the total phenolic content, total flavonoid content, DPPH, FRAP antioxidant activity, and anticancer activity of muscadine grape pomace and chocolate extracts from three different muscadine genotypes on breast cancer cells. The extracts showed cytotoxicity activity against the cancer cells, with higher inhibition observed in the 'macerated Floriana' genotype. The study found a positive correlation between the total phenolic content of the extracts and the growth inhibition of African American breast cancer cells.
Article
Plant Sciences
Farzad Rasouli, Mohammad Bagher Hassanpouraghdam, Yaghoub Pirsarandib, Mohammad Ali Aazami, Mohammad Asadi, Sezai Ercisli, Lamia Vojodi Mehrabani, Ivana Puglisi, Andrea Baglieri
Summary: This study aimed to investigate the response of lavender plants to heavy metals stress under arbuscular mycorrhizal fungi (AMF) inoculation. The findings showed that AMF inoculation enhanced the uptake of lead and nickel by lavender plants and increased the activity of antioxidant enzymes and total antioxidant activity. The results suggest that AMF inoculation can enhance the phytoremediation ability of lavender plants.
Article
Food Science & Technology
Izabela Caputo Assis Silva, Lucas Santos Azevedo, Ana Hortencia Fonseca Castro, Katyuce de Souza Farias, Vanessa Samudio Santos Zanuncio, Denise Brentan Silva, Luciana Alves Rodrigues dos Santos Lima
Summary: This study investigated the chemical composition, phenolic compounds, and flavonoid contents of the stems of Smilax brasiliensis Sprengel. It also evaluated their antioxidant potential and cytotoxic effects. Results showed that the stems of S. brasiliensis are rich in polyphenolic compounds and exhibit high antioxidant activity without toxicity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Endale Adamu, Zemede Asfaw, Sebsebe Demissew, Kaleab Baye
Summary: Wild edible plants in Ethiopia have high antioxidant activity and can be used as a healthier and more nutritious food source.
Article
Chemistry, Applied
Ivan Choez-Guaranda, Rafael Viteri-Espinoza, Ana Barragan-Lucas, Maria Quijano-Aviles, Patricia Manzano
Summary: The study examined the antioxidant activity and volatile compounds of guayusa leaves extract and fractions. The ethyl acetate fraction showed the highest inhibition against DPPH radical and ferric-tripyridyltriazine complex, potentially due to its content of phenolic acids, flavones and flavonols. These findings support the antioxidant properties of guayusa leaves.
NATURAL PRODUCT RESEARCH
(2022)
Review
Chemistry, Physical
Monika Parcheta, Renata Swislocka, Sylwia Orzechowska, Monika Akimowicz, Renata Choinska, Wlodzimierz Lewandowski
Summary: This study focuses on the role of antioxidants in healthy foods, particularly examining the properties of effective antioxidants and the impact of complexed ligands with selected metals on antioxidant effects. Experimental findings suggest that ligand antioxidants complexed with high ion potential metals exhibit enhanced antioxidant properties.
Article
Biochemistry & Molecular Biology
Min Woo Baek, Han Ryul Choi, Tifsehit Solomon, Cheon Soon Jeong, Ok-Hwan Lee, Shimeles Tilahun
Summary: The research findings demonstrate that preharvest MeJA treatment can significantly enhance the phytochemical composition and antioxidant activities of hydroponically grown pak choi. Hydroponically grown MeJA-treated pak choi shows higher levels of chlorophylls, total phenolics, GSLs, total flavonoids, and stronger antioxidant capacities compared to soil-grown counterparts.
Article
Food Science & Technology
Mari Mar Cavia, Nerea Arlanzon, Natalia Busto, Celia Carrillo, Sara R. Alonso-Torre
Summary: Various factors, including apple variety, maturity, farming and storage conditions, and fermentation method, can influence the polyphenol content and antioxidant capacity of ciders, leading to differences in values among ciders from different origins. This study aimed to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity, and determine whether these properties change after digestion. The Basque Country ciders showed higher levels of polyphenols and antioxidant capacity compared to ciders from other regions, and the in vitro digestion process resulted in a loss of phenolic compounds.
Article
Nutrition & Dietetics
Anna Puscion-Jakubik, Joanna Bielecka, Monika Grabia, Renata Markiewicz-Zukowska, Jolanta Soroczynska, Dariusz Teper, Katarzyna Socha
Summary: This study evaluated the antioxidant properties of honey and found that Polish buckwheat honey has high total phenolic content, color intensity, and FRAP value. Proper labeling of honey is recommended, and Polish buckwheat honey can be a source of antioxidants.
Article
Plant Sciences
Priyadarsini Sanghamitra, Saumya Ranjan Barik, Ramakrushna Bastia, Shakti Prakash Mohanty, Elssa Pandit, Abhisarika Behera, Jyotirmayee Mishra, Gaurav Kumar, Sharat Kumar Pradhan
Summary: Rice, as a staple food rich in antioxidant compounds, provides many health benefits. This study identified donor lines with multiple antioxidant properties and mapped significant marker-trait associations for antioxidant traits through association mapping, providing useful information for antioxidant improvement programs in rice.
