Article
Plant Sciences
Betina Luiza Koop, Mateus Antonio Knapp, Marco Di Luccio, Vania Zanella Pinto, Luciano Tormen, German Ayala Valencia, Alcilene Rodrigues Monteiro
Summary: This study reported the recovery and concentration of jambolan fruit extract by ultra and nanofiltration for the first time, showing a high potential for jambolan extract to be used as a natural dye and antioxidant in food products. The concentrated extract had concentration factors higher than 4.0 for anthocyanins, gallic acid, and catechin, with other compounds like epicatechin, p-Coumaric acid, and ferulic acid also quantified.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Food Science & Technology
Alex Sndra Nascimento de Souza, Helena de Oliveira Schmidt, Carlos Pagno, Eliseu Rodrigues, Magnolia Aparecida Silva da Silva, Simone Hickmann Flores, Alessandro de Oliveira Rios
Summary: This study analyzed the HPLC profiles, MS spectrometric data, and antioxidant capacity of four cultivars of red lettuce, and found that the season significantly influences the concentration of bioactive compounds in lettuce.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Ting Xiao, Zhonghua Luo, Zhenghong Guo, Xude Wang, Meng Ding, Wei Wang, Xiangchun Shen, Yuqing Zhao
Summary: The study demonstrated that black raspberry anthocyanins (BRAs) have a protective effect against acute and subacute alcoholic liver disease (ALD) by exerting preventive effects through antioxidant and apoptosis pathways.
Article
Agriculture, Multidisciplinary
Yuqi Tong, Li Li, Xianjun Meng
Summary: Nano-encapsulation using APNPs stabilizes anthocyanins to deliver them to tissues and enhance their physiological functions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Lili Fan, Li Lin, Ye Zhang, Sining Li, Zhonghua Tang
Summary: This study qualitatively and quantitatively characterized anthocyanins from different genotypes of Lonicera caerulea L. harvested from northeast China, and measured their reactive oxygen species (ROS) scavenging activity. The key antioxidant component was identified as cyanidin-3,5-diglucoside based on its correlation with ROS scavenging activity.
Article
Food Science & Technology
Antonio Colasanto, Fabiano Travaglia, Matteo Bordiga, Stefania Monteduro, Marco Arlorio, Jean Daniel Coisson, Monica Locatelli
Summary: Different cooking techniques have significant impact on the chemical and nutritional composition of black rice, with risotto preparation being the most effective in preserving anthocyanins and antioxidant activity. It is important to study cooking methods to preserve the nutritional and beneficial properties of rice.
Article
Chemistry, Multidisciplinary
Nadia Paun, Oana Romina Botoran, Violeta-Carolina Niculescu
Summary: Anthocyanins, a type of flavonoids, have antioxidant effects and are present in fruits such as blackberries and grapes. This study identified and quantified the anthocyanins in black grape skins and blackberries, and found that they have high antioxidant content, making them potential functional foods or fruit-derived products.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Giuseppe Mannino, Graziella Serio, Cinzia Margherita Bertea, Roberto Chiarelli, Antonino Lauria, Carla Gentile
Summary: This study evaluated the phytochemical profile and antioxidative properties of the edible and non-edible portions of black sapote. Phytochemical analysis revealed the presence of various bioactive compounds in different parts of black sapote. The non-edible portions were found to have potential in the production of functional foods and supplements.
Article
Food Science & Technology
Wenchen Yu, Jun Gao, Ruobing Hao, Jing Yang, Jie Wei
Summary: The study found that anthocyanins play an important role in digestion and intestinal fermentation, positively regulating the intestinal microbiota. Anthocyanins have significant effects on antioxidation and promoting the growth of beneficial bacteria.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Agriculture, Multidisciplinary
Soniya Amini, Abbas Hassani, Abolfazl Alirezalu, Ramin Maleki
Summary: The study revealed significant variations in TFC, antioxidant activity, TCC, and beta-carotene content among different mullein species. Verbascum saccatum and V. songaricum were found to be particularly rich in total flavonoids and exhibited the highest antioxidant capacity. The results provide valuable information for breeding strategies and selecting the best species with high phenolic compound content for producing natural antioxidants for medical and pharmaceutical use.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Biochemistry & Molecular Biology
Ni Shi, Tong Chen
Summary: Esophageal cancer is a deadly malignancy, with esophageal squamous cell carcinoma and esophageal adenocarcinoma being the two main types. Tobacco and alcohol use, along with limited intake of fresh fruits and vegetables, contribute to the prevalence of esophageal cancer. A food-based approach can help prevent esophageal cancer by targeting multiple processes in carcinogenesis. Black raspberries and strawberries have been found to be potent inhibitors of esophageal cancer.
Article
Biochemistry & Molecular Biology
Fang Dou, Rewa Rai, Nitin Nitin
Summary: This study developed a novel cell-based carrier to simultaneously encapsulate multiple phytochemicals from a complex plant source. Muscadine grapes (MG) juice was used as a model juice and the encapsulation efficiency varied by chemical class and compound. The study also found that a significant amount of the encapsulated total antioxidant capacity and anthocyanin content could be recovered after heat treatment.
Article
Food Science & Technology
Natasa Nastic, Zorana Mutavski, Jelena Zivkovic, Rita Ambrus, Naiara Fernandez, Nebojsa Menkovic, Senka Vidovic
Summary: The aim of this study was to extract anthocyanin-enriched fractions from black raspberry pomace using ultrasound-assisted extraction and the Particles from Gas-Saturated Solutions process. The results showed that the amplitude of ultrasound had a significant effect on extraction yield and total phenolic content. The high-performance techniques used in this study allowed for the production of natural fractions with desirable characteristics for the development of nutraceuticals and food formulations.
Article
Biochemistry & Molecular Biology
Stefano Ercoli, Jose Parada, Luis Bustamante, Isidro Hermosin-Gutierrez, Boris Contreras, Pablo Cornejo, Antonieta Ruiz
Summary: The effect of cooking on the concentrations of phenolic compounds and antioxidant activities in 33 colored-fleshed potatoes genotypes was evaluated. It was found that anthocyanins are important contributors to the antioxidant activity of these potato genotypes, which is significant even after the drastic process of cooking.
Article
Food Science & Technology
Kayode O. Karigidi, Charles O. Olaiya
Summary: The study demonstrated that supplementing yam flour with antioxidant-rich Curculigo pilosa significantly enhanced its antioxidant and antidiabetic properties, making it a promising functional ingredient for managing diabetes and other oxidant-related diseases.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)