Article
Food Science & Technology
Si Tan, Xin Lan, Shan Chen, Xin Zhong, Wenfeng Li
Summary: Understanding the effects of different processing methods, such as freeze drying, hot air drying, water boiling, steaming, and pickling, on the physical character, total polyphenols, anthocyanin profile, and antioxidant activity of red cabbage is important. The study found that different processing methods resulted in changes in color and texture, and pickling showed the highest values of total polyphenols and DPPH scavenge activity. Water boiling, steaming, and pickling decreased the loss of most anthocyanins in red cabbage compared to drying processes. The study suggested that drying significantly reduced the phytochemical content in red cabbage, and water boiling, steaming, and pickling were recommended methods for daily consumption, with steaming being the best way to retain anthocyanins.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Noelia Carballeda-Sangiao, Susana Chamorro, Sonia de Pascual-Teresa
Summary: The study found that a freeze-dried fruit mixture rich in anthocyanins has the potential for nutraceutical use in preventing neurodegeneration associated with age or environmental factors.
Article
Multidisciplinary Sciences
Bruna P. Tischer, Philipus Pangloli, Andrea Nieto-Veloza, Matthew Reeder, Vermont Dia
Summary: The purpose of this study was to extract and identify the phenolic compounds in two native fruits from southern region of Brazil and evaluate their antioxidant and anti-inflammatory properties. Tannins were the most prevalent phenolic compounds in the fruits, with higher concentrations observed in the methanol extracts. Gallic acid, catechin, vanillic acid, and ellagic acid were identified as the most abundant phenolic compounds. The extracts exhibited significant antioxidant and anti-inflammatory activity, inhibiting the scavenging of DPPH and NO radicals, as well as reducing the release of pro-inflammatory molecules NO and IL-6.
Article
Food Science & Technology
Mahrukh Parveez Zia, Ilknur Alibas
Summary: The study found that microwave drying is the best method for drying blueberries, as it preserves the color, antioxidant capacity, and vitamin content of the fruit.
Article
Biotechnology & Applied Microbiology
Gui-Li Huang, Ling-Xiang Sun, Jia-Jia Ma, Si-Yao Sui, Yu-Ning Wang
Summary: The study revealed that purified total flavonoids (PTF) from young loquat fruits are efficient inhibitors of polyphenol oxidase (PPO), which could contribute to their utilization in the food industry.
Article
Food Science & Technology
Yuwei Wang, Ying Ye, Le Wang, Wei Yin, Jian Liang
Summary: Subcritical water extraction (SWE) is an efficient and environmentally friendly method for extracting anthocyanins from raspberry, with high extraction efficiency and superior antioxidant activity compared to conventional extraction methods.
Article
Biochemistry & Molecular Biology
Dalia Urbonaviciene, Ramune Bobinaite, Pranas Viskelis, Ceslovas Bobinas, Aistis Petruskevicius, Linards Klavins, Jonas Viskelis
Summary: The aim of this study was to characterize the variation in biologically active compounds, antioxidant activity and physico-chemical properties in bilberries from different sites in Northern Europe. The study found variations in the biologically active compounds and antioxidant activity of bilberries, suggesting the influence of genotype.
Article
Biochemistry & Molecular Biology
Yixin Liu, Yuheng Zhao, Yue Zhuo, Yuwen Li, Jiaxin Meng, Yilin Wang, Houhua Li
Summary: This study aimed to obtain the optimal parameters for the extraction and separation of anthocyanins from Red Malus 'Royalty' fruits. The results showed that the enriched anthocyanin fraction from Malus 'Royalty' fruits have potential antitumor and adjuvant therapeutic effects on gastric cancer.
Article
Chemistry, Applied
Tuba Esatbeyoglu, Annik Fischer, Alessandra D. S. Legler, Manolya E. Oner, Henrik F. Wolken, Magdalena Kopsel, Yesim Ozogul, Gulsun Ozyurt, Daniela De Biase, Fatih Ozogul
Summary: Water kefir made with aronia pomace showed less reduction in phenolic, flavonoid and anthocyanin content compared to kefir made with aronia juice during fermentation. It also demonstrated greater antioxidant activity. Sensory evaluation indicated no difference in overall acceptability, taste, aroma/odor, and turbidity before and after fermentation. These findings suggest the potential of aronia pomace in water kefir production.
Article
Biochemistry & Molecular Biology
Tao Chen, Fei-Fan Shuang, Qing-Yue Fu, Yu-Xiong Ju, Chen-Man Zong, Wei-Guo Zhao, Dong-Yang Zhang, Xiao-Hui Yao, Fu-Liang Cao
Summary: This study investigated the chemical composition and nutritional value of mulberry fruit samples from different regions in China. The results showed that the variety Zhongsang 5801 from Sichuan, Dechang had the highest health value with the highest content of active compounds.
Article
Horticulture
Julia Fabianova, Miroslav Slosar, Tomas Kopta, Andrea Vargova, Maria Timoracka, Ivana Mezeyova, Alena Andrejiova
Summary: Climate change contributes to the possibility of growing non-typical and lesser-known vegetable species, including okra, in the Slovak Republic. This study found that okra has high antioxidant activity and polyphenol content, making it a nutritious choice compared to other commonly grown vegetable species in Slovakia.
Article
Food Science & Technology
Yusuf Can Gercek, Dilek Ozyurt, Osman Erol, Birsen Demirata Ozturk, Gul Cevahir Oz
Summary: This study compared the phytochemical properties of different Prunus taxa in Turkey and found that Prunus mahaleb var. alpina and Prunus mahaleb var. mahaleb had higher anthocyanin content compared to other fruit samples. It also revealed that Prunus incana var. velutina, an endemic species, had remarkable total phenolic content, individual phenolic content, and total antioxidant capacity. The study suggests that Prunus incana var. velutina has the potential to be used as a health-protective food and additive due to its polyphenolic content, anthocyanin content, and antioxidant capacity.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Plant Sciences
Wenbing Su, Changqing Zhu, Zhongqi Fan, Mingkun Huang, Han Lin, Xiuping Chen, Chaojun Deng, Yongping Chen, Yidan Kou, Zhihong Tong, Yaling Zhang, Changjie Xu, Shaoquan Zheng, Jimou Jiang
Summary: This study investigated the mechanisms of fruit pigment formation and its relationship with different loquat species through metabolomics and transcriptomics analyses. The results showed that abundant carotenoid deposition in cultivated loquat peel is correlated with the strong expression of PSY, ZDS, and ZEP genes, while the accumulation of anthocyanins in wild loquat peel is tightly associated with upregulated expressions of F3H, F3'H, ANS, CHS, and CHI genes.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Binhe Gao, Jingwen Wang, Yuehua Wang, Zihan Xu, Bin Li, Xianjun Meng, Xiyun Sun, Jinyan Zhu
Summary: Fermentation by different LAB types and simulated gastrointestinal digestion can enhance the antioxidant capacity of blueberry phenolics by converting them into more potent antioxidants. The fermentation of blueberry puree improves the bioavailability and bioacceptability of phenolics, promoting the survival of LAB after digestion. Streptococcus lactis shows great promise for the food industry in terms of enhancing antioxidant properties.
Article
Food Science & Technology
Yanqiao Zhao, Khanh Tran, Margaret Brennan, Charles Brennan
Summary: The study found that the extraction of polyphenols was most effective in the Pomace of Pinot Noir grapes, while Merlot grape pomace had the highest anthocyanin extraction efficiency. These results are significant for utilizing grape pomace or its polyphenol and anthocyanin components as a natural and inexpensive source of antioxidants.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Beatrix Sik, Rita Szekelyhidi, Erika Lakatos, Viktoria Kapcsandi, Zsolt Ajtony
Summary: Fortification of foods with phenolic compounds is increasingly popular due to their beneficial physiological effects, but analyzing polyphenols in fortified foods faces challenges such as the complexity of food matrices and interactions with other food components. Various techniques, including liquid chromatography, gas chromatography, and spectrophotometry, can be used for the analysis of polyphenols in fortified foods, each with its advantages and limitations.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Review
Chemistry, Analytical
Aron Csuti, Beatrix Sik, Zsolt Ajtony
Summary: This review provides an overview of recent trends and developments in the extraction, sample preparation, and liquid chromatographic analysis of naringin originating from citrus fruits or their products.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
(2022)
Article
Agronomy
Beatrix Sik, Erika Lakatos, Anna Markus, Rita Szekelyhidi
Summary: This study aimed to compare the antioxidant capacity and total polyphenol content of ancient grains wheat, Khorasan, and Einkorn, and create a functional loaf enriched with rosemary. Different ratios of rosemary were added to the flour made from each grain, and the changes in antioxidant and polyphenol content were examined. The results showed that the type of wheat significantly influenced the amount of tested components. Ancient grains had higher antioxidant and polyphenol content compared to common wheat, and the addition of rosemary increased the antioxidant compounds in bakery products.
CEREAL RESEARCH COMMUNICATIONS
(2023)
Article
Food Science & Technology
Rita Szekelyhidi, Zsolt Ajtony, Erika Lakatos, Oliver Hegyi, Beatrix Sik
Summary: This study presents the optimization and performance evaluation of a HPLC-DAD method for simultaneous determination of sweeteners, preservatives, and caffeine in sugar-free drinks. The method allowed for specific and selective separation of all target analytes in less than 9 min. The developed method showed excellent linearity, accuracy, and repeatability, and was successfully applied to test 69 products in the Hungarian market.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Beatrix Sik, Erika Lakatos, Henrietta Bura, Rita Szekelyhidi
Summary: The study evaluates the caffeine, antioxidant, and polyphenol content of different coffee varieties grown in Ethiopia using HPLC and spectrophotometric techniques. The results indicate that the identified compounds' amounts are significantly influenced by variety type, growing area, and processing. Sensory testing shows that coffee drinkers prefer fruity flavors, medium acidity, and roasting intensity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Plant Sciences
Zsolt Ajtony, Beatrix Sik, Aron Csuti
Summary: A new type of functional chocolate fortified with grapefruit peel extract and different concentrations of aqueous methanol and ethanol was evaluated in this study. A new HPLC method was developed to analyze the naringin content of the fortified chocolates. The sensory evaluation showed no significant preference in astringency and aftertaste, but increased bitterness was favorable. However, taste, flavor and overall acceptability were regarded somewhat less favorably. Further research may focus on improving the organoleptic properties of chocolates fortified by naringin.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Multidisciplinary Sciences
Beatrix Sik, Henrietta Buzas, Viktoria Kapcsandi, Erika Lakatos, Fanni Daroczi, Rita Szekelyhidi
Summary: The aim of this study was to determine the antioxidant capacity and total polyphenol content of raw milk, dairy products, and by-products, and it found that milk and dairy products are excellent sources of antioxidants and polyphenols.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE
(2023)