Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

Efficiency of four concentrations (0.5, 1, 1.5 and 2%) of grape antioxidant dietary fiber (GADF) on susceptibility of raw and cooked chicken breast hamburger to lipid oxidation was investigated after 0, 3, 5 and 13 days of refrigerated storage at 4 °C. Color changes, sensorial qualities and acceptability by panellist were evaluated. Lipid oxidation was assessed by monitoring malondialdehyde formation with 2-thiobarbituric acid (TBARS) assay and radical scavenging capacity by ABTS method. A significant reduction in lightness and yellowness and a significant increase in redness as a result of GADF addition were observed in raw and chicken hamburgers. Addition of GADF significantly improved the oxidative stability and the radical scavenging activity in raw and cooked chicken hamburgers. The ability of GADF to prevent lipid oxidation was concentration-dependent. Acceptability of chicken meat was not affected by the addition of GADF. These results show that GADF is a very effective inhibitor of lipid oxidation and has potential as a natural antioxidant in raw and chicken cooked meats. © 2009 Elsevier Ltd. All rights reserved.Peer Reviewe

Dietary fiber content and associated antioxidant compounds in Roselle flower (Hibiscus sabdariffa L.) beverage

The beverage of Hibiscus sabdariffa flowers is widely consumed in Mexico. Polyphenols contained in plant foods are frequently associated with dietary fiber. The aim of this work is to quantify the dietary fiber, associated polyphenols, and antioxidant capacity of the Roselle flower and the beverage traditionally prepared from it and its contribution to the Mexican diet. Roselle flower contained dietary fiber as the largest component (33.9%) and was rich in phenolic compounds (6.13%). Soluble dietary fiber was 0.66 g/L in beverage, and 66% of total extractable polyphenols contained in Roselle flower passed to the beverage and showed an antioxidant capacity of 335 μmoL trolox equivalents/100 mL beverage measured by ABTS. These data suggest that Roselle flower beverage intake in the Mexican diet may contribute around 166 and 165 mg/per serving to the intake of dietary fiber and polyphenols, respectively. The health benefits from consumption of Hibiscus beverage could be of considerable benefit to the whole population. © 2007 American Chemical Society.We acknowledge Dirección General de Eduación Superior Tecnológica (DGEST) in México for a scholarship (PROMEP, 022005009P), the support of the Spanish Comisión Interministerial de Ciencia y Tecnología (Project AGL2005-04769), and CYTED project 106PI0297.Peer Reviewe

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

Grape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4 °C) for 0, 3, 6, 13 and 20 days, and long-term frozen storage (6 months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60 mg/kg from 3 to 6 weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0-20 days and 6 months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20 days and long-term frozen storage (6 months). Radical scavenging capacity was significantly increased at 20 days in cooked samples and significantly reduced at 6 months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties. © 2009 Elsevier Ltd. All rights reserved.The authors acknowledge to Dirección General de Eduación Superior Tecnológica (DGEST) in México for a scholarship (PROMEP, 022005009P), the support of the Spanish Comisión Interministerial de Ciencia y Tecnología (Projects AGL2005-04769; AGL2006-10312/GAN).Peer Reviewe

Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens

Grape pomace provides a rich source of polyphenols that have the capacity to act as powerful antioxidants. An experiment was conducted to study the effect of inclusion of grape pomace concentrate (GPC) at levels of 15, 30, and 60 g/kg and α-tocopheryl acetate (200 mg/kg) in broiler chicks (21 to 42 d of age) on performance; digestive organ sizes; protein; fat; hydrolyzable polyphenol and condensed tannin digestibilities; the antioxidant activity of diet, serum, ileal content, and excreta; and the susceptibility to oxidation of breast meat during refrigerated storage. The inclusion of GPC did not affect the performance; the apparent ileal digestibility of CP; the relative abdominal fat, liver, pancreas, and spleen weight; and the relative intestinal length. Fat digestibility was reduced in birds fed control and GPC diets compared with birds fed vitamin E. Ileal and fecal digestibility of hydrolyzable polyphenols and condensed tannins reached values in a range of 56 to 73% and 14 to 47%, respectively. The GPC diets reduced ileal and fecal digestibility of hydrolyzable polyphenols. Antioxidant activity in GPC diet, ileal content, and excreta [2, 2-azinobis (3-ethilenzotiazolin)-6-sulfonate method] and GPC diet (ferric antioxidant power method) exhibited higher scavenging free radical capacity than control and vitamin E diets. The lipid oxidation in breast meat was lower in the birds fed the supplemented vitamin E diet than the control diet after 1, 4, and 7 d of refrigerated storage. Oxidative stability in breast meat at 1, 4, and 7 d of storage was equivalent in GPC diets compared with the vitamin E diet. In conclusion, the inclusion of GPC (up to 60 g/kg) did not impair chicken growth performance, digestive organ sizes, and protein digestibility. Hydrolyzable polyphenols were more bioavailable than condensed tannins. Antioxidant activity in diet, excreta, ileal content, and breast muscle were increased in GPC diets. The GPC supplementation was equally as effective in antioxidant potential as vitamin E. On the basis of these observations, we concluded that GPC could be a new source of antioxidant in animal nutrition. ©2008 Poultry Science Association Inc.We wish to thank the Ministerio de Educación y Ciencia for financial support of this investigation (Project AGL2006-10312/GAN).Peer Reviewe

Usefulness and controversial issues of middle-chain fatty acids consumption on lipid-protein metabolism and obesity | Utilidad y controversias del consumo de ácidos grasos de cadena media sobre el metabolismo lipoproteico y obesidad

Middle-chain fatty acids (MCFA) contain 6-12 carbon atoms and are digested, absorbed and metabolized differently than long-chain fatty acids (LCFA). This work reviews some of the potential and real utilities of MCFA and their role on health. For this reason, they are used in enteral and parenteral nutrition because of their good absorption, and in premature-feeding milk-based formulas in order to improve calcium absorption. MCFA have become particularly important because of their possible role in treating and preventing obesity. Since they are more water soluble, they are taken-up by chylomicrons, and it is believed that they do not directly participate in lipogenesis. They are able to increase the thermogenic effect of foods, and its metabolism increases the production of ketonic agents with the subsequent anorexigenic effect. However, high doses of MCFA are required to obtain significant effects on weight reduction. The effects on lipid-protein metabolism are controversial. So, although they seem to reduce the post-prandial triglyceridemic response, the results their effects are not uniform regarding triglyceridemia and cholesterolemia. In spite of this, more and more products are being designed incorporating MCFA to treat obesity and overweight, having been considered as >GRAS> (Generally Recommended as Safe>) components by the ADA. Further long-term studies are needed to warrant the usefulness of consumption of these compounds, particularly in the treatment and prevention of obesity.Peer Reviewe

Efecto de la extracción asistida por ultrasonido en la liberación y bioaccesibilidad in vitro de carotenoides, en bebidas elaboradas con mango (Mangifera indica L.) ‘Ataulfo’

Abstract Introduction During the industrial processing of the mango is wasted close to 40 % of by-products (BP, peel and paste). These BP contain carotenoids that benefit to the consumer’s health, such as, the carotenoids. Hence, it is a matter of interest to know if the carotenoids can be bioaccessible. Hence, ultrasound-assisted extraction (UAE) has proven to be a tool to increase their bioaccessibility of diverse bioactive compounds. In this sense, it is proposed to develop beverages where BP were used applying the UAE, evaluating in vitro the bioaccessibility of carotenoids. Method Four beverages were developed, a control (CB), and three with UAE (B-UAE1: XET: 30 min, XSA: 30 %, XDC: 0.8; B-UAE2: XET: 15 min, XSA: 70 %, XDC: 0.4; B-UAE3: XET: 12 min, XSA: 100 % and XDC: 1). The carotenoids profile was analyzed by HPLC-DAD and in the in vitro bioaccessibility. The kinetics of the release of these compounds was evaluated in the gastric digestion (GD) and intestinal (ID), as well as, its retention in the soluble indigestible fraction (SIF) and insoluble indigestible fraction (IIF). In this way, it was determined the percentage of bioaccessibility (%BA) of carotenoids. Finally, it was determined the release kinetics during 180 min, estimating the kinetic parameters (final velocity and constant kinetic). Results The carotenoids content were ranged from 0.01 to 3.29 µg/100 mL in the mango beverages. The xanthophylls showed significant differences in all beverages with UAE in the ID. The UAE had a negative effect on the β-cryptoxanthin, lutein, and β-carotene content in B-UAE2 and B-UAE3. On the other hand, the α-carotene content was similar in all beverages. During ID, the α-carotene and β-carotene content were higher in CB and lutein and zeaxanthin contents were higher in the B-UAE1. The %BA of lutein, zeaxanthin (Zea), α-carotene and β-carotene in the B-UAE1 was 95.63, 56.88, 65.20, and 90.54%, respectively. Therefore, βCr and Zea were the most not bioaccessible in BC and B-EAU3, respectively. The B-UAE1 presented a greater rate of release of β-cryptoxanthin, lutein and β-carotene. Discussion or Conclusion UAE caused a decrease in the carotenoids content due to isomerization reactions. The release of the xanthophylls and carotenes can be due to components of the food matrix, interactions of the carotenoids with other compounds, and the preparation of beverages. However, the UAE favors the release of these compounds. On the other hand, the presence of carotenoids in the SIF and IIF was due to dietary fiber of the peel, and the xanthan gum. In this way, UAE contributes to increase the %BA of carotenoids. Therefore, the release kinetic parameters show that there are diverse factors that influence this phenomenon such as the synergistic or antagonistic action between the carotenoids and other components.Resumen Introducción Durante el proceso de industrialización del mango se generan cerca del 40 % de subproductos (SP, cáscara y pasta). Estos SP contienen carotenoides que benefician a la salud del consumidor. Por lo tanto, es un tema de interés conocer si los carotenoides pueden ser bioaccesibles. De tal manera, la extracción asistida por ultrasonido (EAU) ha demostrado ser una herramienta útil para aumentar la bioaccesibilidad de diversos compuestos bioactivos. Se propone elaborar bebidas con SP de mango ‘Ataulfo’ aplicando la EAU y evaluando la bioaccesibilidad de los carotenoides in vitro. Método Se elaboraron 4 bebidas: una control (BC) y tres utilizando la EAU (B-EAU1: XTE: 30 min, XAS: 30 %, XC: 0.8; B-EAU2: XTE: 15 min, XAS: 70 %, XC: 0.4; B-EAU3: XTE: 12 min, XAS: 100 % y XC: 1). Se determinó el perfil de los carotenoides por HPLC-DAD y la bioaccesibilidad in vitro de los carotenoides. Se evaluó la liberación de los compuestos en la digestión gástrica (DG) e intestinal (DI); así como la retención de éstos en la fracción indigestible soluble (FIS) e insoluble (FII). De esta manera, se determinó el porcentaje de bioaccesibilidad (%BA) de los carotenoides. Se determinó la cinética de liberación durante 180 min, estimando los parámetros cinéticos. Resultados El contenido de los carotenoides osciló entre 0.01 a 3.29 µg/100 mL en las bebidas de mango. Las xantofilas mostraron diferencia significativa en todas las bebidas con EAU en la DI. La EAU tuvo un efecto negativo sobre el contenido de β-criptoxantina, luteína, y β-caroteno en B-EAU2 y B-EAU3. Por otra parte, el contenido de α-caroteno fue similar en todas las bebidas. En la DI, el contenido de α-caroteno y β-caroteno fueron altos en la BC y los contenidos de luteína y zeaxantina fueron mayores en B-EAU1. El %BA de luteína, zeaxantina, α-caroteno y β-caroteno en la B-EAU1 fue del 95.63, 56.88, 58.68 y 90.54 %, respectivamente. Sin embargo, la β-criptoxantina y zeaxantina fueron los menos bioaccesibles en BC y B-EAU3 con 96.5 y Zea 92.3 %, respectivamente. La B-EAU1 presentó una mayor velocidad de liberación de luteína, β-criptoxantina y β-caroteno. Discusión o Conclusión La EAU ocasionó una disminución en el contenido de los carotenoides, debido probablemente a reacciones de isomerización. La liberación de xantófilas y carotenos en las bebidas de mango, pudo deberse a factores asociados a los componentes de la matriz del alimento, interacciones de los carotenoides con otros componentes y el tratamiento al que se sometieron las bebidas. Por otro lado, la EAU favoreció la liberación de estos compuestos. La presencia de carotenoides en la FIS y FII se puede atribuir a la fibra dietética de la cáscara y la goma xantana adicionada. La EAU contribuyó al aumento del %BA de los carotenos y xantofilas. También, los parámetros de las cinéticas de liberación mostraron que el EAU facilitó el transporte de los carotenoides. Por lo tanto, los parámetros de la cinética de liberación muestran que existen factores que influyen este fenómeno como la acción sinérgica o antagónica entre los carotenoides y otros componentes

Effect of the Application of 1-Methylcyclopropene and Wax Emulsions on Proximate Analysis and Some Antioxidants of Soursop (Annona muricata L.)

The effect of the application of 1-methylcyclopropene (1-MCP) and wax emulsions, alone or combined, on composition analysis, vitamin C, polyphenols, and antioxidant capacity of soursop was evaluated. Fruits were stored as follows: at 25°C (control), and at 16°C: fruits sprayed with candelilla or flava emulsions, fruits treated with 1500 nL/L of 1-MCP (20°C, 12 h), and fruits treated with 1-MCP and then sprayed with emulsions. Fruits were allowed to ripen and the edible part was used for analysis. Only fruits stored at 16°C without 1-MCP showed visible symptoms of chilling injury. Fruits treated with 1-MCP combined with flava emulsion maintained in greater extent their vitamin C content, dietary fiber, total phenolics content, and antioxidant activity. The combination of 1-MCP and emulsions can be utilized in postharvest handling of soursop because this combination can preserve its nutritional composition and antioxidant activity