Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products

Red wines and their grape pomaces are important sources of phenolic compounds. Inhibition of plateletaggregation is one of the mechanisms proposed for cardioprotective effect of phenolic compounds fromwine and grape pomace; however, phenolic content is affected by region, variety and winemaking process.In the present study, antiplatelet effect of red wines and grape pomaces was related to its phenolic content(determined by spectrophotometric techniques) and profile (determined using HPLC-MS/MS). in vitroAnti-platelet aggregation was determined using human platelets. Results showed that Zinfandel wine andCabernet Sauvignon grape pomace presented the highest phenolic content. Phenolic profiles presenteddifferences in the presence of flavonoids and oligomeric tannins. Results from platelet aggregationshowed that Merlot and Petit Verdot wines and Petit Verdot grape pomace sample presented the highestantiaggregant effect. These results indicate that antiplatelet effect could be related to phenolic profile thanphenolic content in wines and grape pomaces. Cardioprotective effect of red wines and grape pomacecould be related to specific compounds such as monomeric and polymeric flavan-3-ols

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

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