Compuestos bioactivos en bebidas con capacidad antioxidante

El consumo de bebidas no alcohólicas en España está constituido principalmente, además del agua mineral, y las bebidas refrescantes, por los zumos y las bebidas estimulantes con predominio del café. Estas bebidas, especialmente los zumos de frutas y el café, son una importante fuente de compuestos bioactivos. Concretamente el café es la mayor fuente de polifenoles en la dieta española, mientras que los zumos de frutas, junto con las frutas cítricas, constituyeron el 43 % de ingesta de vitamina C de los niños españoles. En ambos tipos de bebidas, los ácidos orgánicos, además de aportar propiedades organolépticas, como la acidez al café (ácido acético), se comportan como queladores metálicos e incluso se considera al ácido quínico como un inductor antioxidante. Por estos motivos se consideró de interés abordar los siguientes objetivos y plan de trabajo. Objetivos y plan de trabajo: Evaluación de los compuestos bioactivos presentes en las bebidas no alcohólicas seleccionadas: Cafés y zumos de frutas. Selección y puesta en marcha de los métodos para la evaluación de la capacidad antioxidante in vitro, teniendo en cuenta la adecuación de los ensayos realizados a las muestras bajo estudio, bebidas no alcohólicas. Evaluar la capacidad antioxidante de bebidas no alcohólicas (café y zumos). Estudiar la bioaccesibilidad in vitro de los compuestos bioactivos del café soluble para determinar su potencial efecto antioxidante sobre el organismo, tras la ingestión de la bebida. Comparar las bebidas que presentan alegaciones nutricionales y de propiedades saludables en su etiquetado con aquellas que no lo hacen..

Matching in vitro bioaccessibility of polyphenols and antioxidant capacity of soluble coffee by Boosted Regression Trees

The aim of this study was to evaluate changes in polyphenol profile and antioxidant capacity of five soluble coffees throughout a simulated gastro-intestinal digestion, including absorption through a dialysis membrane. Our results demonstrate that both polyphenol content and antioxidant capacity were characteristic for each type of studied coffee, showing a drop after dialysis. Twenty-seven compounds were identified in coffee by HPLC-MS, while only 14 of them were found after dialysis. Green+roasted coffee blend and chicory+coffee blend showed the highest and lowest content of polyphenols and antioxidant capacity before in vitro digestion and after dialysis, respectively. Canonical correlation analysis showed significant correlation between the antioxidant capacity and the polyphenol profile before digestion and after dialysis. Furthermore, boosted regression trees analysis (BRT) showed that only four polyphenol compounds (5-p-coumaroylquinic acid, quinic acid, coumaroyl tryptophan conjugated, and 5-O-caffeoylquinic acid) appear to be the most relevant to explain the antioxidant capacity after dialysis, these compounds being the most bioaccessible after dialysis. To our knowledge, this is the first report matching the antioxidant capacity of foods with the polyphenol profile by BRT, which opens an interesting method of analysis for future reports on the antioxidant capacity of foods.Fil: Podio, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: López Froilán, Rebeca. Universidad Complutense de Madrid; EspañaFil: Ramirez Moreno, Esther. Universidad Autónoma de Estado de Hidalgo; México. Universidad Complutense de Madrid; EspañaFil: Bertrand, Lidwina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; ArgentinaFil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Pérez Rodríguez, María L.. Universidad Complutense de Madrid; EspañaFil: Sánchez Mata, María Cortes. Universidad Complutense de Madrid; EspañaFil: Wunderlin, Daniel A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentin

Evaluation of the antioxidant potential of mixed fruit-based beverages: a new insight on the Folin-Ciocalteu method

Definition of a standard method for measuring antioxidant capacity is still a necessity for both researchers and food industry. This study is aimed to evaluate if Folin-Ciocalteu (F-C) method could be reconsidered as suitable for antioxidant potency comparison purposes in food matrices. F-C and four other common tests for measuring antioxidant capacity (ORAC, TEAC, FRAP, CUPRAC) were applied to mixed fruit-based beverages. An overall antioxidant potency composite index (API composite) was calculated by assigning each test equal weight, in order to establish the ranking of antioxidant capacity in the analyzed samples. In addition, the study provides an evaluation of the compounds related to the antioxidant potential of these beverages (total phenolics, anthocyanins, and ascorbic acid) through principal component analysis (PCA). Total phenolics were the principal component influencing the antioxidant capacity of these samples. This is highlighted with the high correlation found between FBBB and all the antioxidants assays performed (P orange fruit formulated juices > mixed fruit nectars. As a result, the use of F-C for antioxidant potency comparison of fruit-based beverages is encouraged.This work has been possible thanks to the funding from ALIMNOVA research group (UCM-GR3/14).Peer reviewe

Study of Xoconostle (Opuntia spp.) Powder as Source of Dietary Fiber and Antioxidants

The objective of this study is to evaluate the nutritional composition, antioxidant properties, and functional characteristics of two cultivars of xoconostle Opuntia xoconostle F.A.C. Weber in Diguet cv. Cuaresmeño (XC) and Opuntia matudae Scheinvar cv. Rosa (XR). The samples were frozen (−32 °C, 48 h), lyophilized (96 h, −55 ± 1 °C, vacuum of 0.040 Mbar), and homogenized (size particle 500 μm) to get the xoconostle powder. Both cultivars (XC and XR) had a high content of carbohydrates characterized by soluble sugars (9.8 ± 0.7 and 29.9 ± 0.5 g/100 g dm) and dietary fiber (30.8 ± 0.7 and 36.8 ± 0.9 g/100 g dm), as well as lower proportions of organic acids, mainly citric acid (18.8 ± 0.0 and 13.6 ± 0.0 mg/100 g dm). These samples also had a high content of phenolic compounds (1580.3 ± 33.1 and 1068.5 ± 70.8 mg GAE/100 g dm), vitamin C (723.1 ± 16 and 320.2 ± 7.5 mg/100 g dm), and antioxidant activity ABTS·+ and DPPH· (between 1348.1 ± 74.0 and 3318.7 ± 178.8 µmol TE/100 g dm). Since xoconostle samples had a high content of dietary fiber, they were characterized by the capacity of water retention (water holding capacity 6.00 ± 0.1 and 5.5 ± 0.2 g H2O/g dm) and gel formation (swelling 5.2 ± 0.0 and 5.5 ± 0.0 g H2O/g dm), related with the retention of lipids and glucose in the food matrix similar to other foods. XR was characterized by a higher amount of dietary fiber, sugars and organic acids, while XC had higher phenols content and antioxidant properties, with higher values of functional properties. Then, our data suggest that both xoconostle cultivars in powder can be used as a functional ingredient for its fiber content and antioxidant properties, contributing with sensorial aspects as flavor and color. Therefore, these highly valued products can be used in the pharmaceutical and food industries