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Full-Text Articles in Life Sciences
Polyphenolic Content And Antioxidant Capacity Of White, Green, Black, And Herbal Teas: A Kinetic Study, Emer Shannon, Amit Kumar Jaiswal, Nissreen Abu-Ghannam
Polyphenolic Content And Antioxidant Capacity Of White, Green, Black, And Herbal Teas: A Kinetic Study, Emer Shannon, Amit Kumar Jaiswal, Nissreen Abu-Ghannam
Articles
Camellia sinensis teas, and tisanes derived from herbs or fruit, are rich in polyphenolic, antioxidant compounds. This study compared the total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), DPPH radical scavenging capacity, and caffeine content of teas (black, green, white, chamomile, and mixed berry/hibiscus) over a range of infusion times (0.5–10 mins) at 90°C. Green, followed by black tea, respectively, had the greatest TPC (557.58 and 499.19µg GAE/g), TFC (367.84 and 325.18µg QE/g), FRAP (887.38 and 209.38µg TE/g), and DPPH radical scavenging capacity (1233.03 and 866.39µg AAE/g). Caffeine content per cup (200mL) in black, green, …
Apple Pomace As A Potential Ingredient For The Development Of New Functional Foods, Sofia Reis, Dilip K. Rai, Nissreen Abu-Ghannam
Apple Pomace As A Potential Ingredient For The Development Of New Functional Foods, Sofia Reis, Dilip K. Rai, Nissreen Abu-Ghannam
Articles
Extruded snacks and baked scones were formulated with increasing levels (0-30%) of apple pomace (AP). The incorporation of up to 20% of AP in extruded snacks and in baked scones does not change significantly (pβ-carotene/linoleic acid system) increased when compared to the products to which no AP was added. Chlorogenic acid and quercetin were the major phenolic compounds found in the products. Loss of phenolic compounds during heat treatment occurred, however the DPPH radical scavenging activity of final products was not affected.
Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam
Enhancement Of The Phytochemical And Fibre Content Of Beef-Patties With Himanthalia Elongata Seaweed, Sabrina Cox, Nissreen Abu-Ghannam
Articles
The effect of adding Himanthalia elongata seaweed (10 - 40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), by day 30 of storage there was no bacterial growth in samples with ≥ 20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde/kg of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed-patties), total phenolic content (up to 28.11 mg GAE/100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed-patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.
Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam
Effect Of Different Rehydration Temperatures On The Moisture And Phytochemical Constituents Of Dried Edible Irish Brown Seaweed., Sabrina Cox, Shilpi Gupta, Nissreen Abu-Ghannam
Articles
The effect of temperature (20, 40, 60, 80 and 100 °C) on the rehydration kinetics and phytochemical constituents of dried edible Irish brown seaweed, Himanthalia elongata, were studied. The moisture content of fresh and dried seaweed was 4.07 and 0.07 g water/g dry basis, representing a 98.1% reduction in water content. All rehydration moisture curves had a clear exponential tendency, and it was observed that the rehydration time decreased when temperature was increased. Although restoration of the product to its original moisture content was achieved, rehydration resulted in losses in phytochemical content. Moisture equilibrium was achieved fastest at 100 °C …
Antioxidant Activity Of Spice Extracts And Phenolics In Comparison To Synthetic Antioxidants, M. Hossain, N. Brunton, Catherine Barry-Ryan, Ana Belen Martin-Diana, M. Wilkinson
Antioxidant Activity Of Spice Extracts And Phenolics In Comparison To Synthetic Antioxidants, M. Hossain, N. Brunton, Catherine Barry-Ryan, Ana Belen Martin-Diana, M. Wilkinson
Articles
The antioxidant capacity of 30 spices used frequently in ready meals and a selection of key compounds from spices were investigated in the current study using ferric reducing antioxidant properties (FRAP), 2,2'-azinobis(3-ethylebenzothiaziline-6-sulfonate) (ABTS) and microsomal lipid peroxidation (MLP) assays. Antioxidant capacities of the spice extracts were compared to 5 popular synthetic antioxidants [buylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylated hydroquinone (TBHQ), propyl gallate (PG) and octyl gallate (OG)]. Results showed that clove extracts had the highest antioxidant capacity as measured by FRAP, ABTS and MLP assays. Extracts from garlic powder were the lowest ranked of all the spices examined. Synthetic …