Article
Biochemistry & Molecular Biology
Marta Igual, Patricia Garcia-Herrera, Rosa M. Camara, Javier Martinez-Monzo, Purificacion Garcia-Segovia, Montana Camara
Summary: This study evaluated the use of different biopolymers as encapsulating agents on the content and activity of bioactive compounds in Rosa canina pseudo-fruits. The results showed that rosehip formulated with pea protein as an encapsulating agent had the highest content of fiber, minerals, organic acids, and carotenoids among the studied encapsulating agents.
Article
Food Science & Technology
Elif Yildiz
Summary: Vinegar has been recognized as a traditional remedy and has gained increasing attention for its bioactive potential and health properties. This study evaluated vinegars made from red fruits and found them to have higher content of organic acids and phenolic compounds compared to apple and grape vinegars. Raspberry, guelder-rose, and pomegranate vinegars showed superior bioactive content and potential.
Article
Horticulture
Andrzej Kalisz, Zofia Wlodarczyk, Monika Bieniasz, Sylwester Smolen, Jarmila Neugebauerova, Bozena Szewczyk-Taranek, Bozena Pawlowska
Summary: The aim of this study was to investigate the profile of bioactive compounds in petals of 23 cultivars of garden roses. Flowers, especially those with red petals, were found to be a rich source of phenols, flavonoids, and anthocyanins. The chlorogenic acid content was not influenced by flower color, while white cultivars and those with pale colors had the highest level of hydroxychloroquine. Petals of all cultivars exhibited high levels of vitamin C and low levels of vitamins B. Glutathione was found in high levels in most examined roses. The presence of hydroxychloroquine in plant material was detected for the first time. Soluble oxalates content was very low. The high levels of phytochemicals in rose flowers make them excellent candidates for the food and nutraceutical industry. Some cultivars, such as 'Chorus', 'Abraham Darby', 'Graham Thomas', 'Mary Rose', 'Morning Jewel', 'Moje Hammarberg', are particularly rich sources of valuable bioactive ingredients such as phenols, flavonoids, anthocyanins, and vitamin C.
SCIENTIA HORTICULTURAE
(2023)
Article
Food Science & Technology
Nana Yang, Caiyun Wu, Huirong Yang, Zhaoyan Guo, Haoyu Jian, Tian Jiang, Hongjie Lei
Summary: The study focused on producing lager beer with high content of cyclic adenosine monophosphate (c-AMP) and strong antioxidant activity by supplementing six different cultivars of jujube, which significantly increased the levels of total phenolics and flavonoids in the final beers. This led to improved antioxidant activities and influenced flavor formation in the beers, with an increase in volatile compounds and a new health function conferred by the high c-AMP content.
Article
Chemistry, Applied
Zining Wang, Yunzi Feng, Nana Yang, Tian Jiang, Huaide Xu, Hongjie Lei
Summary: In this study, three commercial lactic acid bacteria were used to ferment kiwifruit juices, resulting in significant improvements in phenolic compounds, antioxidant capacities, and flavor profiles.
Article
Biochemistry & Molecular Biology
Maria Teresa Fernandez Ponce, Cristina Cejudo Bastante, Lourdes Casas Cardoso, Casimiro Mantell, Enrique J. Martinez de la Ossa, Clara Pereyra
Summary: The study aimed to develop a bioactive transdermal patch functionalized with Annona leaf extracts using supercritical impregnation technique. It was found that the optimal impregnation conditions of ALE at 55 degrees C and 300 bar led to transdermal patches with antioxidant and antimicrobial capacity. The use of higher proportions of co-solvent in the system resulted in the best outcomes.
Article
Chemistry, Applied
Jaqueline Vieira Piovezana Gomes, Livya Alves de Oliveira, Stephanie Michelin Santana Pereira, Aline Rosignoli da Conceicao, Pamella Cristine Anunciacao, Eliana Carla Gomes de Souza, Italo Tuler Perrone, Mateus da Silva Junqueira, Helena Maria Pinheiro Sant'Ana, Ceres Mattos Della Lucia
Summary: A whey protein admixture of turmeric extract was developed using spray drying (TWPC-SD) and foam mat drying (TWPC-FMD) methods. The TWPC-SD showed higher contents of total phenolics and curcumin, along with good sensory acceptability, making it a viable option for human consumption. The study also found that the vitamin C content was maintained and antioxidant capacity was increased in both TWPC samples.
Article
Forestry
Zhengzhen Li, Yaxian Wu, Lan Zhang, Md. Kamrul Hasan, Liping Zhang, Peng Yan, Jianyu Fu, Wenyan Han, Xin Li
Summary: This study examined 20 widely planted Chinese tea cultivars and found that variations in flavanol concentrations greatly influenced the antioxidant capacity of tea. Total catechins, especially epigallocatechin gallate (EGCG), were stronger predictors of antioxidant capacity compared to total phenolic concentrations.
Article
Multidisciplinary Sciences
Farkhondeh Safari, Hamid Hassanpour, Ahmad Alijanpour
Summary: This study investigated the total phenol, flavonoid, antioxidant capacity, and phenolic compounds and sugars profiles of Celtisaustralis L. in the Arasbaran region, Iran. The results showed that Celtisaustralis L. has high antioxidant capacity and abundant phenolic compounds. These findings are important for breeding programs and the introduction of Celtisaustralis L. cultivars.
SCIENTIFIC REPORTS
(2023)
Article
Plant Sciences
Yuanxiu Lin, Honglan Tang, Bing Zhao, Diya Lei, Xuan Zhou, Wantian Yao, Jinming Fan, Yunting Zhang, Qing Chen, Yan Wang, Mengyao Li, Wen He, Ya Luo, Xiaorong Wang, Haoru Tang, Yong Zhang
Summary: This study investigated the changes in nutritional compounds and antioxidant capacity during the maturity time of hardy kiwifruit. The results showed morphological and compositional differences between two cultivars, as well as a decrease in antioxidant capacity during maturity. The mechanisms of sugar and starch accumulation were found to differ between the two cultivars.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
John Edem Kongor, Sonia de Pascual-Teresa, Margaret Owusu, Vincent Owusu Kyei-Baffour, Charlotte Oduro-Yeboah
Summary: This study investigated the incorporation of red beetroot powder into dark chocolates and found that it increased the bioactive compounds and antioxidant capacity of the chocolates while decreasing the sugar content. The optimal concentration of beetroot powder was found to be 30% and the optimal processing time was 24 hours.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Mariona Martinez-Subira, Maria-Paz Romero, Marian Moralejo, Alba Macia, Eva Puig, Roxana Savin, Ignacio Romagosa
Summary: The study investigated the effect of post-anthesis thermal stress on barley bioactive compounds and antioxidant capacity, finding that thermal stress altered grain weight and size, as well as the relative composition of bioactive compounds. Heat stress had a direct impact on some phenolic compounds, leading to an increase in antioxidant capacity of barley grains.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Environmental Sciences
Blanca Martinez-Inda, Irene Esparza, Jose Antonio Moler, Nerea Jimenez-Moreno, Carmen Ancin-Azpilicueta
Summary: The purpose of this study was to investigate the phenolic composition of 18 different vegetable residues and explore the relationship between their phenolic compounds, antioxidant capacity, and sun protection factor. It was found that phenolic acids, especially caffeic acid, chlorogenic acid, p-coumaric acid, and protocatechuic acid, were the most frequently identified phenolic compounds in the extracts. Black chai tea, lemon ginger tea, and peanut extracts showed the strongest antioxidant and photoprotective properties. Phenolic compounds were found to contribute to the antioxidant activity and were closely correlated with the photoprotective capacity of the extracts. A regression model based on the total phenol content was developed to predict the photoprotective capacity of any extract, providing a tool for determining the most suitable industrial application for each vegetable extract.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2023)
Article
Plant Sciences
Paola Fincheira, Javier Espinoza, Joelis Vera, Daniela Berrios, Javiera Nahuelcura, Antonieta Ruiz, Andres Quiroz, Luis Bustamante, Pablo Cornejo, Gonzalo Tortella, Maria Cristina Diez, Adalberto Benavides-Mendoza, Olga Rubilar
Summary: It has been found that solid lipid nanoparticles (SLNs), as a nanocarrier, can modulate the growth and antioxidant system of L. sativa seedlings through the controlled release of 2-ketones. The effect depends on the dose of the released compound.
Article
Food Science & Technology
Dariusz Nowak, Michal Goslinski, Krzysztof Przygonski, Elzbieta Wojtowicz
Summary: This study compared the antioxidant properties, polyphenolic compound structures, and content of vitamin C and beta-carotene in star fruit, tamarillo, and camu-camu. The results showed that camu-camu juice had the highest antioxidant capacity and the highest content of total polyphenols and vitamin C. Tamarillo juice had the highest total anthocyanin content, while star fruit juice had the highest total flavonoid content. These fruits are valuable sources of bioactive compounds with antioxidant properties.
Article
Food Science & Technology
Jerzy Drzewiecki, Piotr Latocha, Hanna Leontowicz, Maria Leontowicz, Yong Seo Park, Katarzyna Najman, Moshe Weisz, Aviva Ezra, Shela Gorinstein
FOOD ANALYTICAL METHODS
(2016)
Article
Food Science & Technology
Yong-Seo Park, Myeng He Im, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Jacek Namiesnik, Hanna Leontowicz, Maria Leontowicz, Simon Trakhtenberg, Shela Gorinstein
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Nutrition & Dietetics
Maria Leontowicz, Hanna Leontowicz, Jacek Namiesnik, Resat Apak, Dinorah Barasch, Alina Nemirovski, Snejana Moncheva, Ivan Goshev, Simon Trakhtenberg, Shela Gorinstein
NUTRITION RESEARCH
(2015)
Article
Spectroscopy
Yong-Seo Park, Maria Leontowicz, Hanna Leontowicz, Kyung-Sik Ham, Seong-Gook Kang, Yang-Kyun Park, Adamo Domenico Rombola, Elena Katrich, Shela Gorinstein
SPECTROSCOPY LETTERS
(2015)
Article
Chemistry, Applied
Hanna Leontowicz, Maria Leontowicz, Piotr Latocha, Iwona Jesion, Yong-Seo Park, Elena Katrich, Dinorah Barasch, Alina Nemirovski, Shela Gorinstein
Article
Food Science & Technology
Yong Seo Park, Kyung-Sik Ham, Yang-Kyun Park, Hanna Leontowicz, Maria Leontowicz, Jacek Namiesnik, Elena Katrich, Shela Gorinstein
Article
Food Science & Technology
Tomasz Dymerski, Jacek Namiesnik, Hanna Leontowicz, Maria Leontowicz, Kann Vearasilp, Alma Leticia Martinez-Ayala, Gustavo A. Gonzalez-Aguilar, Maribel Robles-Sanchez, Shela Gorinstein
FOOD RESEARCH INTERNATIONAL
(2016)
Article
Nutrition & Dietetics
Maria Leontowicz, Hanna Leontowicz, Iwona Lesion, Wojciech Bielecki, Katarzyna Najman, Piotr Latocha, Yong-Seo Park, Shela Gorinstein
NUTRITION RESEARCH
(2016)
Article
Chemistry, Analytical
Nur Ashikin Abdul Hamid, Ahmed Mediani, M. Maulidiani, Faridah Abas, Yong Seo Park, Hanna Leontowicz, Maria Leontowicz, Jacek Namiesnik, S. Gorinstein
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2017)
Article
Biochemistry & Molecular Biology
Jerzy Drzewiecki, Alma Leticia Martinez-Ayala, Maria A. Lozano-Grande, Hanna Leontowicz, Maria Leontowicz, Zenon Jastrzebski, Pawel Pasko, Shela Gorinstein
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2018)
Article
Agronomy
Agnieszka Stasiak, Piotr Latocha, Jerzy Drzewiecki, Ewelina Hallmann, Katarzyna Najman, Hanna Leontowicz, Maria Leontowicz, Barbara Lata
Article
Food Science & Technology
Pawel Pasko, Malgorzata Tyszka-Czochara, Jacek Namiesnik, Zenon Jastrzebski, Hanna Leontowicz, Jerzy Drzewiecki, Alma Leticia Martinez-Ayala, Alina Nemirovski, Dinorah Barasch, Shela Gorinstein
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Food Science & Technology
Maria A. Lozano-Grande, Alma Leticia Martinez-Ayala, Rajamohamed Beema Shafreen, Arkadiusz Szterk, Zenon Jastrzebski, Hanna Leontowicz, Jerzy Drzewiecki, Pawel Pasko, Aviva Ezra, Shela Gorinstein