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
Juan Carlos Suarez, Paola Andrea Polania-Hincapie, Sebastian Saldarriaga, Vivian Yorlady Ramon-Triana, Milan O. O. Urban, Stephen E. E. Beebe, Idupulapati M. M. Rao
Summary: This study evaluated the nutritional quality differences among 112 bean genotypes and identified three interspecific bred lines with superior nutritional quality. Further research is needed to explore the role of these bred lines in different climatic conditions.
Article
Horticulture
Ozlem Cakmakci, Suat Sensoy, Ali R. Alan
Summary: Edible parts of Alliums, such as A. vineale, are rich in bioactive compounds that promote human health. This study evaluated the bioactive constituents of A. vineale accessions collected from Turkey and found significant differences in their content levels. The findings provide an opportunity for selecting genetically superior accessions with high bioactive compound production for cultivation improvement.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Eugenia Telis de Vilela Silva, Alexandre Jose Melo de Queiroz, Rossana Maria Feitosa de Figueiredo, Henrique Valentim Moura, Francislaine Suelia dos Santos, Aline Priscila de Franca Silva, Cristina Fernandes Cavalcanti, Mailson Goncalves Gregorio, Pluvia Oliveira Galdino, Josivanda Palmeira Gomes
Summary: Germinated peanut flours produced through convective drying at 70 degrees C showed high levels of minerals, total phenolic compounds, and antioxidant potential. The BRS Havana cultivar exhibited elevated levels of flavonoids, while the BR1 cultivar was more susceptible to degradation reactions during storage at higher temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Samart Sai-Ut, Passakorn Kingwascharapong, Md. Anisur Rahman Mazumder, Saroat Rawdkuen
Summary: This study aimed to optimize the extraction conditions of lychee seeds (LS) and longan seeds (LoS) using surface response methodology, and found that ethanol concentration and temperature significantly affected extraction yield, extractable phenolic compound, and antioxidant activity. The optimal conditions for maximizing the extraction yield, extractable phenolic compound, and antioxidant activity from LS and LoS were ethanol concentrations of 41% and 53%, temperatures of 51°C and 58°C, and corresponding times of 139 minutes and 220 minutes.
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
Biochemistry & Molecular Biology
Ziying Zhou, Zhili Fan, Maninder Meenu, Baojun Xu
Summary: The study found that the total phenolic content, total flavonoid content, and antioxidant capacity of peanuts decreased and then increased during germination, while the monomeric anthocyanin content first increased and then decreased. The germinated peanuts had lower TFC, DPPH, and FRAP values compared to non-germinated peanuts, but the total phenolic acids and trans-resveratrol content increased during germination.
Article
Food Science & Technology
Roberto Rodriguez Madrera, Ana Campa Negrillo, Belen Suarez Valles, Juan Jose Ferreira Fernandez
Summary: Dry beans are an important pulse consumed worldwide, with phenolic compounds in beans with colored coats found to be more efficient antioxidants. Total phenolic content can be considered as an indicator of antioxidant activity. These results provide a foundation for selecting dry beans with greater functional and nutritional interest for direct consumption, food formulations, or future breeding programs.
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.
Review
Plant Sciences
Roberta Fontanive Miyahira, Jean de Oliveira Lopes, Adriane Elisabete Costa Antunes
Summary: Sprouts are vegetable foods rich in phytonutrients, and their nutritional composition varies depending on the type of sprout and germination conditions. They are highly demanded due to their association with health benefits. Using sprouts to make food products can increase their nutritional value.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Plant Sciences
Ivana Tirdil'ova, Alena Vollmannova, Silvia Ceryova, Peter Obtulovic, Julius Arvay, Erika Zetochova
Summary: White lupin seed is a legume rich in protein, fiber, and phytochemicals that can reduce the risk of dyslipidemia, obesity, and intestinal dysfunction. The contents of bioactive substances in the seeds are influenced by the year of cultivation, which is useful for selecting suitable locations for lupin cultivation.
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
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.
Review
Chemistry, Multidisciplinary
Panagiotis Kandylis
Summary: There is a growing interest among consumers for functional food products, and edible flowers could fulfill this demand. This study gathers a vast amount of data regarding the chemical composition, antioxidant activity, and potential applications of over 200 edible flowers. It provides a useful tool for selecting edible flowers with specific phytochemicals and increased antioxidant activity for use in the food industry.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Curro Polo-Castellano, Rosa Maria Mateos, Francisco Visiedo, Miguel Palma, Gerardo F. Barbero, Marta Ferreiro-Gonzalez
Summary: Moringa oleifera Lam. is a tree with significant antioxidant properties, making the development of an optimal extraction method crucial for obtaining pharmacological products based on its bioactive compounds. Enzymatic extraction conditions were optimized using Plackett-Burman and Box-Behnken designs, with normalized areas and relative mass as response and quantification variables, respectively. Under the optimal extraction conditions, enzyme extractions were performed and evaluated for antioxidant power, total phenolic compounds, repeatability, and intermediate precision.
