Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocerals-enriched einkorn water biscuits

Cereals supply humankind with carbohydrates, proteins and several health-enhancing compounds, including antioxidants. Pomace, a by-product of beetroot juice preparation, is rich in antioxidants (phenolic compounds and betalains). The aim of this work was to study the effect of pomace extract addition, either pure or microencapsulated, on antioxidant properties, heat damage and colour of einkorn water biscuits enriched with pseudocereals. Pomace extract addition had different effects on total polyphenol contents and antioxidant capacity (FRAP and ABTS) in diverse blends. In bread, wheat and einkorn matrices, a significant increase was observed, while in pseudocereals-enriched blends, richer in antioxidants, only microencapsulation improved their content. Pomace extract addition led to furosine reduction and hydroxymethylfurfural increase. Microencapsulate-enriched WB were richest in betanin, isobetanin, total phenolics and antioxidant capacity. In conclusion, pomace extracts, by-products of juice manufacturing, significantly improve some nutritional characteristics of baked products, especially when conveyed as microencapsulates

Hplc analysis of phenolic acids in mountain germander (Teucrium montanum L) extracts

The methanol, petroleum ether, chloroform, ethyl acetate, 1-butanol and water extracts were obtained by extraction of mountain germander (Teucrium montanum L). The total phenolic content in extracts was measured by Folin-Ciocalteu method. The 1-butanol extract had the highest phenolic content (296.00 mg/g). High performance liquid chromatography (HPLC) was employed to define qualitative and quantitative content of phenolic acids in mountain germander extracts. The largest number of phenolic acids were determined in ethyl acetate and 1-butanol extracts, while these acids were not present in petroleum ether extract. The highest content of phenolic acids (28.619 mg/g) had ethyl acetate extract and gentisic acid (14.432 mg/g) was its major component. Despite of a large number of phenolic acids in 1-butanol extract their content was only 3.740 mg/g

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa offi cinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

Kombucha je napitak koji se tradicionalno dobiva fermentacijom zaslađenog crnog ili zelenog čaja (Camellia sinensis L.) s pomoću simbiotičke kulture bakterija i kvasaca (engl. SCOBY). U ovom je radu za pripremu napitka kombucha kao izvor dušika pri fermentaciji upotrijebljena melisa (Melissa officinalis L.). Tijekom sedmodnevne fermentacije mjereni su sljedeći parametri: pH-vrijednost, titracijska kiselost, udjeli ukupnih fenola i fenolnih spojeva, te sposobnost uklanjanja hidroksilnog (˙OH) i 1,1-difenil-2-pikrilhidrazilnog (DPPH) radikala da bi se utvrdila povezanost trajanja fermentacije s antioksidativnom i antibakterijskom aktivnošću fermentiranog napitka od melise. Određena je optimalna titracijska kiselost od 4 do 4,5 g/L, koju su potvrdili dugogodišnji konzumenti tog napitka. Ispitan je antibakterijski učinak napitaka povećane kiselosti od 8,12 g/L na jedanaest divljih bakterijskih sojeva. Rezultati pokazuju da se u proizvodnji fermentiranog napitka kombucha čaj (C. sinensis) može uspješno zamijeniti melisom. Udjel ukupnih fenola i sposobnost uklanjanja DPPH radikala bili su veći u podlozi s melisom nego u tradicionalnom napitku kombucha. Za biološku je aktivnost napitka kombucha s melisom najvjerojatnije zaslužna ružmarinska kiselina, glavni fenolni spoj u napitku. Vrijednosti EC50 pokazuju da napitak kombucha ima veću antioksidativnu vrijednost od čajnih infuzija C. sinensis L. i M. officinalis L., čemu vjerojatno pridonose metaboliti simbiotičke kulture bakterija i kvasaca. Kombucha s melisom optimalne i povećane titracijske kiselosti imala je izraženi antibakterijski učinak, ponajprije zbog prisustva octene kiseline, ali i zbog drugih sastojaka čaja te prisustva metabolita simbiotičke kulture.Kombucha is a fermented tea beverage which is traditionally prepared by fermenting sweetened black or green tea (Camellia sinensis L.) with symbiotic consortium of bacteria and yeasts (SCOBY). In this study, lemon balm (Melissa offi cinalis L.) was used as the only nitrogen source for kombucha fermentation. During the seven-day fermentation process, pH value, titratable acidity (TA), total phenolic content, phenolic compounds, and antioxidant activity against hydroxyl (˙OH) and 1,1-diphenyl-2-picrylhydrazil (DPPH) radicals were measured to detect the connection between the fermentation time and antioxidant and antibacterial activities of lemon balm kombucha. Antibacterial activity of fi nished beverages with optimum acidity (TA=4–4.5 g/L), the value which is confi rmed by long-time kombucha consumers, and enhanced acidity (TA=8.12 g/L) was tested against eleven wild bacterial strains. The results showed that lemon balm could be successfully used as an alternative to C. sinensis L. for kombucha fermentation. Total phenolic content and antioxidant activity against DPPH radicals of lemon balm fermentation broth were higher than those of traditional kombucha. Rosmarinic acid is the main phenolic compound of the lemon balm-based kombucha that probably provides biological activity of the beverage. Judging from the EC50 values, kombucha beverages exhibited higher antioxidant activities compared with C. sinensis L. and M. offi cinalis L. infusions, which can probably be ascribed to SCOBY metabolites. Lemon balm kombucha with both optimum and enhanced acidity showed antibacterial activity, which can be primarily ascribed to acetic acid, but also to some other tea components and SCOBY metabolites

Antioksidativna aktivnost fitinske kiseline u lipidnom modelnom sustavu

Free radicals formed during thermal (60 °C, 24 h) and catalytic (Fe2+ ions, room temperature (23±1) °C, 3 h) oxidative degradation of hydroperoxyde-enriched soybean oil (HESO) were stabilized in the presence of spin trap N-tert-butyl-α-phenylnitrone (PBN) and detected by electron spin resonance (ESR) spectrometry. In both thermal and catalytic oxidation of HESO, the same hyperfine coupling parameters (aN=14.75 G and aH β=2.80 G) confirmed the generation of PBN-OOL/-OL spin adducts. The antiradical activity (AA) of phytic acid, in the 0.076–0.30 mM concentration range, was tested by measuring its ability to inhibit the generation of PBN-OOL/-OL spin adducts during thermal and catalytic oxidation of HESO. Phytic acid did not inhibit the thermal oxidation of HESO and showed no effect in the β-carotene bleaching test (AOA). Contrary to this, phytic acid exhibited antioxidant effect on the catalytic oxidation of HESO by chelating Fe2+ ions. The mechanism of antioxidant activity was confirmed by the results of chelating activity on Fe2+ in Fe2+-ferrozine test where a dose-dependent chelating activity of phytic acid was obtained.Slobodni radikali koji se stvaraju tijekom toplinske (60 °C, 24 h) ili katalitičke (Fe2+ ioni, sobna temperatura (23±1) °C, 3 h) oksidativne razgradnje sojinog ulja, obogaćenog hidroperoksidom (HESO), stabilizirani su pomoću spinske zamke N-tert-butil-α-fenilnitrona (PBN) i određivani spektrometrijom elektronske spinske rezonancije (ESR). Hiperfini parametri sparivanja (aN=14,75 G i aHβ=2,80 G) potvrdili su nastajanje PBN-OOL/-OL spinskih adukata pri toplinskoj i katalitičkoj oksidaciji HESO. Ispitana je antiradikalna aktivnost fitinske kiseline (u rasponu koncentracija od 0,076-0,30 mM), tj. njezina sposobnost da spriječi stvaranje PBN-OOL/-OL spinskih adukata tijekom toplinske i katalitičke oksidacije HESO. Fitinska kiselina nije zaustavila toplinsku oksidaciju HESO, niti je bila djelotvorna pri izbjeljivanju β-karotena. Naprotiv, pokazala je antiksidativno djelovanje pri katalitičkoj oksidaciji HESO keliranjem Fe2+ iona. Njezino je antioksidativno djelovanje potvrđeno rezultatima keliranja Fe2+ iona u Fe2+-ferozin testu u kojem je dobivena aktivnost fitinske kiseline ovisila o koncentraciji

Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste

In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in the gastrointestinal tract. Bio-actives from different plants are prone to oxidative degradation, and encapsulation is an effective method in improving their stability. In the present study, red pepper waste (RPW), a by-product of vegetable processing industry, was encapsulated in whey protein using spray and freeze-drying techniques. The aim was to evaluate the effects of in vitro gastrointestinal digestion on the release and bioactivity of encapsulated bio-actives, after each digestion step. The results showed that the release of phenolics and carotenoids, as well as antioxidants, anti-hyperglycemic, and anti-inflammatory activities are influenced by pH and intestinal fluid, with pH 7.5 exhibited at higher levels. There was a rapid initial release of carotenoids from whey protein matrices, while a more gradual increase of phenolics was observed, reaching around 50% for both encapsulates first at 6 h and 37 degrees C, and small intestine conditions. The encapsulation of RPW demonstrated a protective effect against pH changes and enzymatic activities along digestion, and contributed to the increase in bio-accessibility in the gut. Also, the results suggest that encapsulation is an efficient method for valorization of bio-actives from RPW, with improvements in nutrition, color, and bioactive properties

Antioxidant and Sensorial Properties of Polyfloral Honey with Dried Apricots after One Year of Storage

Total phenol (TPh) and flavonoid (TFd) contents, antioxidant and sensorial properties of polyfloral (PH), and polyfloral honey after one year of storage (PHs) with dried apricots (20, 30, and 40%) were evaluated. In comparison to honey, TPh increased 1.86 times for PH40. After storage time, TPh of PH40s increased slightly lower (1.77 times), compared to PHs. TFd slightly increased, approximately 3.23-fold, from PH to PH40, while PHs showed increase of 5.15-fold for PH40s. Antioxidant activity increased with increasing concentration of apricots in honey. EC50OH varied from 3.36 for PH to 2.29 mg/mL for PH40 and from 3.48 for PHs to 2.68 mg/mL for PH40s; EC50DPPH ranged from 30.60 for PH to 14.95 mg/mL for PH40 and from 31.22 for PHs to 17.43 mg/mL for PH40s; RP0.5 ranged from 66.37 for PH to 31.83 mg/mL for PH40 and from 67.99 for PHs to 35.03 mg/mL for PH40s. Statistical analysis suggested that TPh and TFd were associated with antioxidant activity and colour. Sensory parameters, before and after storage, indicated very good sensory qualities. Phenolic composition, antioxidant capacity, and sensory properties were promoted after addition of dried apricots and these parameters stayed improved, since antioxidant compounds present in dried apricots aided in maintenance of honey properties along one year of storage

In vitro antioxidant activity of Satureja kitaibelii Wierzb. ex Heuff. subcritical water extract

Satureja kitaibelii Wierzb. ex Heuff. or Rtanj tea is an endemic species of the Carpathian mountain chain on the Balkan Peninsula. It grows in Eastern Serbia, Northwest Bulgaria, and Southwest Romania. As traditional remedy, it is used for treatment of different stomach discomforts such as pains in the lower abdomen, upset stomach, diarrhoea and nausea, for the regulation of the menstrual cycle and fertility, for muscle relaxation, and in the treatment of the upper respiratory tract infections. Therefore, the aim of this research was to examine the phytochemical composition and antioxidant activity of S. kitaibelii in form of subcritical water extract (SWE). HPLC analysis of SWE of S. kitaibelii showed the presence of ten compounds in a total concentration of 89.33 mg/g of the extract. It was demonstrated that the polarity of subcritical water was the most selective for extracting syringic acid (37.88 mg/g), caffeic acid (18.06 mg/g), and epicatechin (10.04 mg/g). Flavonoids like rutin, luteolin, and apigenin were the least abundant in this extract (<2 mg/g). Additionally, this study investigated in vitro antioxidant activities of S. kitaibelii SWE by five antioxidant assays. Four assays present radical scavenging activity while the last assay indicates transitional metal reduction. The highest scavenging abilities were observed against superoxide anion and ABTS•+ radicals (437.35 and 412.09 μmol TE/g), followed by lipid radicals (69.61 μmol TE/g), and DPPH• (32.28 μmol TE/g)

Antioksidativni učinak fenolnih tvari u ekstraktima pitomog kestena (Castanea sativa Mill.)

Using electron paramagnetic resonance (EPR) spectroscopy, antioxidant properties of chestnut extracts have been investigated as a source of phenolic compounds. In addition to their high antioxidant activities against hydroxyl and organic free (DPPH) radicals, phenolics showed to be potent protectors of membranes from lipid peroxidation. To the best of our knowledge, the ability of an antioxidant to overcome body’s refractory response towards antioxidant supplementation has been examined for the first time. The water soluble extracts obtained from leaves, catkins, and outer brown peel of Castanea sativa Mill. showed high antioxidant activity in scavenging ·OH and DPPH radical. All extracts, except for sweet chestnut catkins, showed the ability to protect liposomes from peroxidation. Phenolic compounds, as active antioxidants, have the ability to enter and protect cell membranes from lipid peroxidation, thus overcoming the body’s refractory response to the antioxidant supplements in the diet. It is shown that phenolics are easily accessible natural antioxidants that can be used as food supplements or for the treatment of pathophysiological conditions related to oxidative stress.Primjenom elektronske paramagnetske rezonantne spektroskopije ispitana su antioksidativna svojstva ekstrakata kestena kao izvora fenolnih spojeva. Osim velikog antioksidativnog učinka na hidroksilne i DPPH radikale, fenolne tvari imaju i sposobnost zaštite staničnih membrana od lipidne peroksidacije. Prema spoznajama autora, po prvi je put ispitana sposobnost antioksidansa da bi se nadvladao tzv. refraktorni odgovor organizma na dijetetske antioksidativne suplemente. U vodi otopljeni ekstrakti lišća, rese i vanjske smeđe kore pitomog kestena (Castanea sativa Mill) imaju veliku sposobnost uklanjanja ·OH i DPPH radikala. Svi ekstrakti, osim ekstrakta resa kestena, sposobni su zaštititi liposome od peroksidacije. Ugradnjom fenolnih spojeva, kao aktivnih antioksidansa, u lipidni dvosloj stanične membrane sprečava se lipidna peroksidacija, čime se može nadvladati tzv. refraktorni odgovor organizma pri dodavanju antioksidativnih suplemenata hrani. Može se zaključiti da su fenolni spojevi lako dostupni prirodni antioksidansi koji bi mogli poslužiti kao dodatak prehrani i sredstvo za ublažavanje posljedica oksidativnog stresa

Influence of different combinations of wall materials on the encapsulation of butternut squash waste extract

The aim of this study was to evaluate the effect of different amounts of carrier agents (maltodextrin, inulin and pea protein) on the content of phenolics and carotenoids from butternut squash waste extract in encapsulates obtained by freeze-drying technique. Using Simplex-Centroid experimental design and response surface methodology (RSM), the highest content of both phenolics and carotenoids in the encapsulate was determined for a wall blend ratio 53.9 % pea protein, 46.1 % maltodextrin and 0% inulin