1,721,026 research outputs found
Extraction and characterization of sweet natural molecules with reduced caloric action from leaves of Stevia Rebaudiana Bertoni.
No full textExtracts from Stevia rebaudiana contain low calory natural sweetener molecules. These substnaces have been extracted and characterized chemically. The paper also deals with possible applications and use of extracts from the leaves and part of the plant of Stevia rebaudiana as natural sweetener in foodstuff. The use in foodstuff of this new low calory natural ingredient has been tested at different temperatures and in baked products revealing a good stability at different temperatures and potential interest as ingredient in low calories foodstuff
In vitro bioaccessibility and functional properties of polyphenols from pomegranate peels and pomegranate peels-enriched cookies
No full textObesity is an urgent social problem and new functional foods providing polyphenols and dietary fibers (DF) may be promising tools to modulate oxidative stress, inflammation and energy homeostasis. Pomegranate peels (PPe) are an agro-industrial by-product containing polyphenols such as ellagitannins (ETs), gallic acid (GA), ellagic acid (EA) and its derivatives (EAs), as well as DF. In this study, PPe enriched cookies (PPeC) were developed, and the bioaccessibility as well as the ability of their polyphenols to exert antioxidant activity along the Gastro-intestinal Tract (GiT) and to modulate digestive enzymes were evaluated in vitro. Data showed that the potential bioaccessibility of ETs was 40% lower from PPeC than PPe whereas EAs' and GA bioaccessibility increased by 93% and 52% for PPeC compared to PPe. The concentration of the polyphenols at each digestion step was associated with the total antioxidant capacity of the potentially bioaccessible material. Moreover the polyphenols released in the simulated duodenal phase upon PPeC digestion exhibited inhibitory activity towards α-glucosidase, α-amylase and lipase, being α-glucosidase > α-amylase > lipase. In conclusion, the data demonstrated that the inclusion of PPe at 7.5% in a bakery product potentially led to a high bioaccessibility of ETs' degradation products (mainly EA and EAs) in the duodenum, with a consequent antioxidant protection along the GiT and modulation of glucose metabolism. Further human studies are warranted to evaluate whether these effects also occur in vivo
Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia
No full textLipid and protein oxidation is a major phenomenon reducing meat quality during cooking and storage and leading to off-flavour formation and rancidity. The use of vegetable extracts to increase shelf life is a promising new frontier in the prevention of oxidation. In this study the efficacy on lipid and protein oxidation was evaluated in chicken meat mixed with conventional methanol/water and supercritical extracts of Echinacea angustifolia after cooking and at different times of cold storage in order to propose these matrices as natural substances to increase the shelf-life of meat products. Echinacea spp. are native to North America and were traditionally used by the Indian tribes for a variety of diseases, including mouth sores, colds and snakebites. The three most commonly used Echinacea spp. are Echinacea angustifolia, Echinacea pallida and Echinacea purpurea. In particular, a series of experiments have shown that E. angustifolia extracts have significant immunomodulatory activities. Total phenols and antioxidant activity of the SFE extracts were used as parameters to characterize the vegetable extracts, TBARS and MDA were considered to monitor lipid oxidation, while protein oxidation was measured as carbonyl compounds. Results show a protective action of plant antioxidants against oxidation, but also a greater selectivity and a higher efficiency of natural extracts obtained by SFE respect to conventional extract. The study of the metabolic profile was performed by tandem mass spectrometry (LC/MS/MS)
Microwave-assisted exctraction of Ochratoxin A from roasted coffee: an alternative extraction approach.
No full textMicrowave-assisted extraction (MAE) followed by high performance liquid chromatography (HPLC) with a
fluorescent detector (DAD) was used and developed for the quantitative analysis of the mycotoxin ochratoxin A
(OTA) in commercial roasted coffee beans. This alternative approach has been compared with the conventional
extraction that uses hydrogen carbonate aqueous solution followed by OchraTest immunoaffinity analysis. The
effect of two experimental tunable MAE parameters (temperature and pressure) on the extraction efficiency of
OTA have been investigated using coffee samples fortified at different contamination levels. The optimum
extraction conditions were obtained using a temperature of 50 °C and a 500 W microwave power. OTA quantity
extracted using MAE was similar to that obtained by conventional extraction from samples fortified at 5, 10, and
100 ng g−1 levels. At a 20 ng g−1 level, MAE was more effective than the conventional method. The MAE setting
parameters have been optimized showing both extraction time and solvent consumption have been considerably
reduced, retaining high OTA recovery values
Microwave Assisted extraction of Phenolic Compounds of Four Different Spices
No full textSpices and herbs are known not only for their taste, aroma and flavour, but also for their medical properties and value. Both spices and herbs have been used for centuries in traditional medical systems to cure various kinds of illnesses such as common cold, diabetes, cough and cancers. The aim of this work was the comparison between two different extractive techniques in order to get qualitative and quantitative data regarding bioactive compounds of four different spices (Cinnamomum zeylanicum, Coriandrum sativum, Cuminum cyminum, Crocus sativus). The plants were extracted employing ultrasonication and microwave-assisted extractions. The efficiency of extraction of bioactive compounds obtained with the microwave extraction process was in general about four times higher than that resulting from sonication extraction. The various extracts obtained were analyzed for their antioxidant activity using ABTS, DPPH and FRAP assays and for their total polyphenolic content. It can be concluded that microwave-assisted extractions provide significant advantages in terms of extraction efficiency and time savings
Oleic acid content of a meal promotes oleoylethanolamide response and reduces subsequent energy intake in humans
No full textAnimal data suggest that dietary fat composition may influence endocannabinoid (EC) response and dietary behavior. This study tested the hypothesis that fatty acid composition of a meal can influence the short-term response of ECs and subsequent energy intake in humans. Fifteen volunteers on three occasions were randomly offered a meal containing 30 g of bread and 30 mL of one of three selected oils: sunflower oil (SO), high oleic sunflower oil (HOSO) and virgin olive oil (VOO). Plasma EC concentrations and appetite ratings over 2 h and energy intake over 24 h following the experimental meal were measured. Results showed that after HOSO and VOO consumption the circulating oleoylethanolamide (OEA) was significantly higher than after SO consumption; a concomitantly significant reduction of energy intake was found. For the first time the oleic acid content of a meal was demonstrated to increase the post-prandial response of circulating OEA and to reduce energy intake at subsequent meals in humans
Assessment of the influence of some spice extracts on the formation of heterocyclic amines in meat
No full textOccurrence of Beauvericin and Enniatins in Wheat Affected by Fusarium avenaceum Head Blight
No full textSalivary concentration of N-acylethanolamines upon food mastication and after meal consumption: Influence of food dietary fiber
No full textThe primary objective of this study was to evaluate the impact of the amount and type of food dietary fiber on salivary concentrations of N-acylethanolamines (NAEs) and glucose upon food mastication and in the post-prandial phase.
Three types of biscuits enriched with 3% barley β-glucan (βGB) or whole-wheat bran (WWBB) or without dietary fiber (control, CB) were developed. A crossover randomized human study was carried out by collecting saliva samples from eighteen healthy and fasting participants in a resting condition, upon mastication of parafilm and one of the three biscuits. Subsequently, the amount of biscuits consumed in an ad-libitum breakfast was measured and post-prandial saliva samples, blood glucose, appetite, and food liking were collected over the following 2 h.
Salivary concentration of oleoylethanolamide (OEA) and linoleoylethanolamide (LEA) significantly increased during all biscuits mastication compared to food-free conditions, with OEA increasing more (~ 138 folds) than LEA (~ 7 folds). Subjects consumed always 75 g of biscuits at breakfast. Salivary OEA peaked at 15 min and returned to baseline concentration at 60 min after consumption of all types of biscuits whereas LEA peaked only after WWBB. Fifteen minutes after βGB consumption all NAE levels were significantly lower than those after WWBB. No difference of biscuit type on post prandial blood glucose was recorded.
Results demonstrated that NAEs were released in saliva during biscuit mastication, independently from dietary fiber composition. The type of dietary fiber could influence the persistence of NAEs in saliva over 30 min after consumption. Future studies will clarify the mechanisms behind these findings and the role of salivary NAEs in food liking and appetite cues after food consumption
Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves
No full textIn this work the bioactive metabolic profile, the antioxidant activity and total phenolic content of burdock (Arctium lappa) seeds, leaves and roots were obtained. TEAC values and total phenolic content for hydro-alcoholic extracts of burdock ranged from 67.39 to 1.63 μmol Trolox equivalent/100 g dry weight (DW), and from 2.87 to 45 g of gallic acid equivalent/100 g DW, respectively. Phytochemical compounds were analyzed by liquid chromatography coupled to electrospray tandem mass spectrometry (LC/MS/MS) in negative mode. The main compounds of burdock extracts were caffeoylquinic acid derivatives, lignans (mainly arctiin) and various flavonoids. The occurrence of some phenolic acids (caffeic acid, chlorogenic acid and cynarin) in burdock seeds; arctiin, luteolin and quercetin rhamnoside in burdock roots; phenolic acids, quercetin, quercitrin and luteolin in burdock leaves was reported for the first time
- …
