EFFECT OF LYOPHILIZED JUICE OF PUNICA GRANATUM L. IN ANTINOCICEPTIVE AND INFLAMMATORY PAIN

Objective: The aim of this study was to explore the analgesic activity of lyophilized juice of Punica granatum L., obtained from Hidalgo, Mexico, in theformalin test.Methods: We extracted the juice manually, filtered it and then dried down in a lyophilizer machine. We evaluated the antinociceptive effect oflyophilized juice from pomegranate in the formalin test (2%) in male Wistar rats (180–200 g body weight). Thirty minutes before the test, a dose of316 mg/kg (lyophilized juice) and acetylsalicylic acid as reference drug (100 mg/kg) both were administered intragastrically (i.g.).Results: The oral administration of lyophilized juice of pomegranate showed a significant decrease in the number of flinches in the temporal courseand a significant antinociceptive effect in nociceptive and inflammatory pain compared with the vehicle. In the same way, this effect appeared with thedrug of reference (acetylsalicylic acid 100 mg/kg i.g). Furthermore, it was shown that juice had a 34% of antinociception on overall effect versus vehicle.Conclusion: The results suggest that lyophilized juice of pomegranate has antinociceptive effect in nociceptive and inflammatory pain. Therefore, thisstudy supports the possible use of this lyophilized juice of pomegranate in the treatment of pain

INNOVACION DE PRODUCTOS DE ALTO VALOR AGREGADO A PARTIR DE LA TUNA MEXICANA

In the world, Mexico is the major producer of prickly pears and also has the largest number in varieties. However, in addition to its highly seasonal production, prickly pears are consumed just by a small segment of the Mexican population. Therefore, the promotion of prickly pears consumption in the form of new derivative products by emphasizing its bioactive properties seems to be a possible solution to its low consumption. Recent studies from European and Asian laboratories showed that some prickly pears varieties have a significant antioxidant activity. In Mexico, prickly pears producers are looking for new ways of commercialization. In this regard, similar studies are underway surveying those varieties from the highly producing Mexican states with the goal to develop new functional products with high added value. In addition, the use of prickly pears as a raw material for the cosmetic and pharmaceutical industries is being considered and seems to be highly promising.Prickly pears, antioxidant activity, innovation, functional food., Agribusiness,

Optimiranje postupka obrade nektara graviole (Annona muricata) toplinom i ultrazvukom, te usporedba fizikalno-kemijskih svojstava i biološke raspoloživosti antioksidansa in vitro optimiranog nektara s pasteriziranim uzorkom

Research background. Soursop nectar contains antioxidants and is preserved by pasteurization. However, this technology impairs its physicochemical properties and bioactive compounds. An alternative is therefore thermoultrasound, which could counteract these effects. The thermosonicated nectar was compared with a pasteurized one and the in vitro bioaccessibility of antioxidants was estimated. Experimental approach. The soursop nectar (25 %) was processed and the response surface methodology was used to determine the optimal conditions for thermoultrasound treatment (TUS). The TUS (75–90 % amplitude, 3.15–15 min) was applied, and 2 % stevia and 6 % agave inulin were added as sweeteners. The microbiological, physicochemical, enzymatic and antioxidant properties were analyzed. The properties of thermosonicated nectar obtained under optimal conditions were compared with pasteurized nectar. In addition to the above determinations, microstructure, total dietary fiber (TDF) and in vitro bioaccessibility of antioxidants were determined. Results and conclusions. The response variables that fit the mathematical model were L*, b*, chroma (C*), total phenolic content (TPC) and antioxidant activity determined by ABTS•+, DPPH˙ and Fe(III) reducing antioxidant power (FRAP). The L* and DPPH˙ were affected by quadratic time and TPC by time (p<0.0001). The optimum TUS condition was 82 % amplitude for 9.15 min and the responses variables were L*, b* and C* (45.48, 3.55 and 3.62, respectively), TPC expressed as gallic acid equivalents (38.40 mg/100 mL), ABTS•+ expressed as Trolox equivalents (TE) (31.28 μmol/100 mL), DPPH˙ expressed as TE (124.22 μmol/100 mL) and FRAP expressed as Fe(II) (3.06 μmol/100 mL). Compared to the pasteurized sample, thermosonicated sample had high values of L* (45.56), h° (-56.49), TPC (26.63 mg/100 mL), ABTS•+ and DPPH˙ (22.03 and 129.22 μmol/100 mL, respectively), FRAP (3.10 μmol/100 mL) and low pectin methylesterase (PME) activity (0.28 U/mL). For in vitro bioaccessibility, thermosonicated nectar showed high absorption of TPC (15.26/100 mL) and high antioxidant activity determined by ABTS (34.92 μmol/100 mL) and FRAP (7.88 μmol/100 mL). Novelty and scientific contribution. The thermoultrasound improves the physicochemical properties and in vitro bioaccessibility of antioxidants in soursop nectar. On the other hand, as an alternative, this beverage offers low-calorie alternative with prebiotic properties that benefits consumer health.Pozadina istraživanja. Nektar graviole sadržava antioksidanse, a radi produljenja roka trajanja tretira se pasterizacijom. Međutim, taj postupak narušava fizikalno-kemijska svojstva nektara i smanjuje količinu biološki aktivnih tvari u njemu. Stoga se kao alternativna metoda koristi kombinacija obrade toplinom i ultrazvukom. U radu smo usporedili svojstva nektara obrađenog toplinom i ultrazvukom s onima pasteriziranog uzorka te ispitali biološku raspoloživost antioksidansa in vitro. Eksperimentalni pristup. Obrađen je nektar graviole (s 25 % voćnog soka), a metodom odzivnih površina određeni su optimalni uvjeti obrade toplinom i ultrazvukom. Primijenjen je ultrazvuk amplitude 75-90 % tijekom 3,15–15 min, a kao zaslađivači su dodani 2 % stevije i 6 % inulina iz agave. Ispitana su mikrobiološka, fizikalno-kemijska, enzimska i antioksidacijska svojstva. Svojstva nektara dobivenog obradom toplinom i ultrazvukom pri optimalnim uvjetima uspoređena su s onima pasteriziranog uzorka. Osim toga, određeni su mikrostruktura, ukupna količina prehrambenih vlakana i in vitro biološka raspoloživost antioksidansa. Rezultati i zaključci. Varijable koje su odgovarale matematičkom modelu bile su L*, b*, zasićenost boje (C*), ukupni udjel fenola i antioksidacijska aktivnost određena metodama ABTS˙+, DPPH˙ i FRAP. Na vrijednost L* i sposobnost uklanjanja DPPH˙ utjecali su kvadratna vrijednost vremena te interakcija ukupnog udjela fenola i vremena (p<0,0001). Optimalni uvjeti obrade toplinom i ultrazvukom bili su amplituda 82 % tijekom 9,15 min, a odzivne varijable bile su L* (45,48), b* (3,55 ) i C* (3,62), ukupni udjel fenola izražen u ekvivalentima galne kiseline (38,40 mg/100 mL), sposobnost uklanjanja ABTS˙+ izražena u Trolox ekvivalentima (TE) (31,28 μmol/100 mL), sposobnost uklanjanja DPPH˙ izražena u TE (124,22 μmol/100 mL) i FRAP izražen kao Fe(II) (3,06 μmol/100 mL). U usporedbi s pasteriziranim uzorkom, dobiveni je nektar imao velike vrijednosti L* (45,56), h° (–56,49), ukupnog udjela fenola (26,63 mg/100 mL), dobru sposobnost uklanjanja ABTS˙+ (22,03 μmol/100 mL) i DPPH˙ (129,22 μmol/100 mL), veliku vrijednost FRAP (3,10 μmol/100 mL), a malu aktivnost metil esteraze (0,28 U/mL). Ispitivanje in vitro bioraspoloživosti antioksidansa pokazalo je da dobiveni nektar ima veliku biorapoloživost ukupnog udjela fenola (15,26/100 mL) i izraženu antioksidacijsku aktivnost, određenu pomoću ABTS (34,92 μmol/100 mL) i FRAP (7.88 μmol/100 mL) metoda. Novina i znanstveni doprinos. Obradom toplinom i ultrazvukom poboljšana su fizikalno-kemijska svojstva i in vitro biološka raspoloživost antioksidansa iz nektara graviole. Dobiveni napitak može poslužiti kao niskokalorična alternativa s prebiotičkim svojstvima i pozitivnim učinkom na zdravlje korisnika

Innovación de productos de alto valor agregado a partir de la tuna mexicana

In the world, Mexico is the major producer of prickly pears and also has the largest number in varieties. However, in addition to its highly seasonal production, prickly pears are consumed just by a small segment of the Mexican population. Therefore, the promotion of prickly pears consumption in the form of new derivative products by emphasizing its bioactive properties seems to be a possible solution to its low consumption. Recent studies from European and Asian laboratories showed that some prickly pears varieties have a significant antioxidant activity. In Mexico, prickly pears producers are looking for new ways of commercialization. In this regard, similar studies are underway surveying those varieties from the highly producing Mexican states with the goal to develop new functional products with high added value. In addition, the use of prickly pears as a raw material for the cosmetic and pharmaceutical industries is being considered and seems to be highly promising.México es el primer productor de tuna a nivel mundial y posee diversas variedades de este fruto. Sin embargo, su consumo esta limitado a un determinado segmento de la población y es estacional, lo que desincentiva el aumento de su producción. Una posible solución es la promoción del consumo de tuna por sus propiedades bioactivas en forma de productos de alto valor agregado. Estudios recientes realizados en Europa y Asia han reportado que algunas variedades de tuna de esas regiones presentan una importante actividad antioxidante. En México, se llevan a cabo estudios sobre la actividad antioxidante de las variedades de tuna que se producen en diversos estados con la finalidad de producir alimentos funcionales con un alto valor agregado; con ello se busca diversificar su comercialización e incrementar su producción. Existe además un uso potencial de la tuna como materia prima en otros ramos industriales como la cosmética y farmacéutica

INNOVACION DE PRODUCTOS DE ALTO VALOR AGREGADO A PARTIR DE LA TUNA MEXICANA

In the world, Mexico is the major producer of prickly pears and also has the largest number in varieties. However, in addition to its highly seasonal production, prickly pears are consumed just by a small segment of the Mexican population. Therefore, the promotion of prickly pears consumption in the form of new derivative products by emphasizing its bioactive properties seems to be a possible solution to its low consumption. Recent studies from European and Asian laboratories showed that some prickly pears varieties have a significant antioxidant activity. In Mexico, prickly pears producers are looking for new ways of commercialization. In this regard, similar studies are underway surveying those varieties from the highly producing Mexican states with the goal to develop new functional products with high added value. In addition, the use of prickly pears as a raw material for the cosmetic and pharmaceutical industries is being considered and seems to be highly promising

Ultrasound with controlled temperature as an emerging technology for extraction of antioxidant compounds from by-products of mango (Mangifera indica L. var Ataulfo) juice

During the industrial processing of juice high amounts of by-products are obtained which are discarded. The objective of this study wasto optimize the conditions of ultrasound process using response surface methodology (RMS) based on antioxidant compounds extraction(total phenolic content (TPC) and ascorbic acid (AA) and antioxidant activity (ABTS and DPPH) of mango waste and its comparison withtwo conventional extraction methods (aqueous and hydroalcoholic). All response variables were fitted to the mathematical model (R2 ≥ 95).The optimal processing conditions corresponded to 91% of amplitude with a treatment time of 7 min, reaching the highest extraction ofTPC and AA, as well as antioxidant activity. And in comparison, to conventional extraction methods (aqueous and hydroalcoholic), theoptimal ultrasound conditions had (p< 0.05) highest antioxidant content with 8800 mg GAE/100 g dry weight (dw) to total phenoliccontent, 5600 mg AAE/100 g dw in ascorbic acid, 60000 and 7500 µmol TE/100 g dw for DPPH• and ABTS•+ assays, respectively.These results demonstrate that ultrasound is an alternative method to enhance the extraction of antioxidants from mango industrial wastewhich could be used as additives in food products.Keywords: Anti-radical activity, Mango (Mangifera indica L.), Response Surface Methodology, Tropical fruit

Ultrasound with controlled temperature as an emerging technology for extraction of antioxidant compounds from by-products of mango (Mangifera indica L. var Ataulfo) juice

During the industrial processing of juice high amounts of by-products are obtained which are discarded. The objective of this study wasto optimize the conditions of ultrasound process using response surface methodology (RMS) based on antioxidant compounds extraction(total phenolic content (TPC) and ascorbic acid (AA) and antioxidant activity (ABTS and DPPH) of mango waste and its comparison withtwo conventional extraction methods (aqueous and hydroalcoholic). All response variables were fitted to the mathematical model (R2 ≥ 95).The optimal processing conditions corresponded to 91% of amplitude with a treatment time of 7 min, reaching the highest extraction ofTPC and AA, as well as antioxidant activity. And in comparison, to conventional extraction methods (aqueous and hydroalcoholic), theoptimal ultrasound conditions had (p< 0.05) highest antioxidant content with 8800 mg GAE/100 g dry weight (dw) to total phenoliccontent, 5600 mg AAE/100 g dw in ascorbic acid, 60000 and 7500 µmol TE/100 g dw for DPPH• and ABTS•+ assays, respectively.These results demonstrate that ultrasound is an alternative method to enhance the extraction of antioxidants from mango industrial wastewhich could be used as additives in food products.Keywords: Anti-radical activity, Mango (Mangifera indica L.), Response Surface Methodology, Tropical fruit

Effect of electric field on the characteristics of crude avocado oil and virgin olive

"The objective of this study was to analyze the effect of an electric field treatment (voltage 9 kV cm⁻¹, frequency 720 Hz and time of 5 and 25 min) as method of preservation on two edible oils. Unsaturated fatty acid oxidation in the crude avocado oil and virgin olive oil was analyzed by Fourier transform infrared spectroscopy in the mid infrared region and by quality parameters (acidity, peroxide and iodine). The electric field is a suitable method to preserve the crude oils composition with minimal modifications without the synthetic antioxidant addition"