Food Science Commons^™

Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui

Food and Machinery

Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch …

Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin

Food and Machinery

Objective: This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food. Methods: Using indica rice flour and blueberry residue powder as raw materials, three experimental factors including moisture content, extrusion temperature and screw speed were selected, and the expansion degree, anthocyanin content and sensory score were taken as comprehensive indexes. The expansion process was optimized by single factor and orthogonal test, and the antioxidant activity of the expanded products was studied. Results: The optimum process parameters were as follows: the moisture content of the material was 16%, the temperature of the …

Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing

Food and Machinery

Objective: This study aimed to investigate the antioxidant activity of polysaccharides fromPlatycodon grandiflorumand its hypoglycemic effect on type 2 diabetic rats.Methods: Extraction and determination ofP. grandiflorum polysaccharide content and its ability to scavenge different free radicals The rats were fed with high-fat and high-sugar feed for 6 weeks. After 6 weeks, the rats were intraperitoneally injected with STZ (30 mg/kg·BW) to establish type 2 diabetes models (T2DM), which were divided into normal group, model group, andP. grandiflorum-polysaccharide high-dose group (400 mg/kg) and low-dose group (200 mg/kg), and positive group (metformin 200 mg/kg). The body weight and fasting blood glucose …

Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping

Food and Machinery

Objective: This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. Methods:The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated, and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied. Results:The optimal conditions were inoculation amount 1% and solid-liquid ratio 1∶30 (g/mL), with shaking speed of 100 r/min at 37 ℃. Under the control of these conditions, the scavenging rate of DPPH free radical was (54.61±1.58)%. The in vitro antioxidant activity of the …

Optimization Of Extraction Process Of Polyphenols From Olive Leaves And Its Effect On Oxidative Stability Of Camellia Seed Oil, Shang Fang-Yuan, Pan Li, Gu Ke-Ren, Li Xue-Qin

Food and Machinery

Objective: The application of olive leaf, a by-product of olive oil production, in food industry was studied. Methods: Taking the yield of olive leaf polyphenols as the evaluation index, on the basis of single factor experiment, the effects of water bath temperature, extraction time and solid-liquid ratio on the yield of polyphenols were analyzed by Box-Behnken response surface method, the effects of olive leaf polyphenols on the oxidative stability of camellia seed oil were studied with peroxide value and acid value as indexes. Results: The optimum extraction conditions of polyphenols from olive leaves by water bath were …

Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides, Jia Qian-Sheng, Liu Yuan-Yang, Li Dan

Food and Machinery

Objective:The purpose of this study was to explore the antioxidative activity in vitro experiments and the anti-fatigue activity of chickpea oligopeptides in mice. Methods:In this study, the antioxidant capacity of chickpea oligopeptide was detected by in vitro method, and the anti-fatigue capacity of chickpea oligopeptide was comprehensively evaluated by detecting physiological and biochemical indexes of mice. Results:The superoxide anion radical scavenging ability IC50of chickpea oligopeptide was 4.26 mg/mL, which was significantly higher than that of GSH positive control group (P＜0.05); The reducing power of chickpea oligopeptide was significantly higher than that of GSH positive control …

Study On Physicochemical Properties, Antioxidant And Relieve Hyperchlorhydria Of Alkaline Electrolyzed Water With Different Negative Orp Value, Xia Rui, Zhong Geng, Li Tian, Yang Wang-Fu, Gao Yu-Ge

Food and Machinery

Objective:Alkaline electrolyzed water (AEW) produced by drinking water electrolysis with three different negative REDOX potential values was used to study its physical and chemical properties, antioxidant and gastric acid relieving capacity.Methods:The pH value, oxidation-reduction potential (ORP), total dissolved solids (TDS) and mineral content of AEW were determined, and the free radical scavenging rate and anti-lipid peroxidation ability of AEW were studied by spectrophotometry. The acid capacity of different water samples in vitro was studied by artificial gastric model.Results:The negative ORP value of AEW is positively correlated with the pH value (P＜0.01). The scavenging …

Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong

Food and Machinery

Objective:This study aimed to enrich the source of natural antioxidants and antibacterial agents and explore the development potential of the biological activity of Aceraceae. Methods:The nutrition components ofAcer tegmentosum Maxim (AT) bark and the total phenols content and total flavonoid content of ethanol extract (ATEE) and water extract (ATWE) were measured, and the contents of salidroside and tyrosol were determined by HPLC. DPPH radical, ABTS cationic radical, hydroxyl radical scavenging ability and ferric reducing power of extracts were determined. The antibacterial activity was evaluated by measuring the minimal inhibitory concentration (MIC) againstStreptococcus mutans,Staphylococcus aureus andEscherichia coli. Results:The …

Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity, Guo Lei, Zi Lu-Xi, Cui Qi, Zhou Yu, Qiu Hui-Ting, Kan Huan

Food and Machinery

Objective:The aim of this work is to obtain the optimal purification process of pigment from Boletus edulis by macroporous resin, and study its antioxidant activity. Methods:Based on the static and dynamic test, the influence of resin type, sample concentration, pH, loading flow ratio, ethanol concentration and elution flow ratio on the adsorption and desorption activity of Boletus edulis pigment were investigated to determine the optimal purification conditions. Then the structure, the DPPH·, ABTS+· and ·OH scavenging activity of the Boletus edulis pigment purified was also evaluated. Results:AB-8 was the most suitable type of macroporous resin and the optimum …

Optimization And Antioxidant Study Of Protein Film Prepared From Corn Germ Pulp, Zhang Jin-Feng, Wang Yan-Wen, Fan Heng-Jun, Zhang Yu-Ting

Food and Machinery

Objective: This study aimed to prepare a zein film from the gliadin in corn-germ pulp and study its process, performance and antioxidant properties. Methods: The corn-germ pulp was used as raw material, and zein was extracted from corn germ pulp by alkali-soluble acid precipitation. A certain amount of ethanol solution was added, and then an appropriate amount of plasticizer and reducing agent was added by using the ultrasonic assist method. After the membrane solution was in a water-bath at room temperature for 30 minutes, the membrane solution was cast into a zein membrane. The influence of the four factors of …

Study On Antioxidant Activity And Probiotic Proliferation Of Lycium Barbarum Oligosaccharides In Vitro, Liu Hao, Cui Bo, Yu Bin

Food and Machinery

Objective: To improve the development and utilization rate of Lycium barbarum in the saline-alkali land of the Yellow River Delta. Methods: Ultraviolet spectrophotometer was used to determine the scavenging effect of Lycium barbarum oligosaccharide on free radicals and its effect on the growth curve and pH value of Bifidobacterium adolescentis, so as to determine its antioxidant performance and the ability to proliferate probiotics. Results: The concentration of Lycium barbarum oligosaccharide reached 2.0 mg/mL, the maximum scavenging rates of DPPH·, ABTS⁺ and hydroxyl radical reached (65.32±0.03)%, (99.93±0.05)% and (21.86±0.01)%, respectively, when the concentration was between 0.1~0.5 mg/mL, it showed …

Antioxidant Activity And Qualitative Analysis Of Wheat Bran Polyphenols Purified Using Hpd 600 Macroporous Resin, Tian Fu-Lin, Huang Wen-Jing, Zhang Chi, Shen Wang-Yang, Wu Fan

Food and Machinery

Objective: A process was developed for the purification of bran polyphenols from HPD 600 macroporous resin. The purity and antioxidant activity of the extracts were analyzed before and after purification, and the polyphenol fractions in the purified products were characterized. Methods: The bound polyphenols in wheat bran were extracted by alkali hydrolysis, and the dynamic adsorption-desorption conditions of the macroporous resin were optimized by single-factor test to determine the optimal purification process. The antioxidant activity fraction was determined by ABTS and DPPH radical scavenging rate. The characterization of the polyphenol fraction in the purified product was completed by UPLC-MS/MS. Results: …

Essential Oil Yield, Composition, And Bioactivity Of Sagebrush Species In The Bighorn Mountains, Valtcho D. Zheljazkov, Charles L. Cantrell, Ekaterina A. Jeliazkova, Tess Astatkie, Vicki Schlegel

Department of Food Science and Technology: Faculty Publications

Sagebrush (Artemisia spp.) are dominant wild plants in large areas of the U.S., Canada and Mexico, and they include several species and subspecies. The aim was to determine if there are significant differences in essential oil (EO) yield, composition, and biological activity of sagebrush within the Bighorn Mountains, U.S. The EO yield in fresh herbage varied from 0.15 to 1.69% for all species, including 0.25–1.69% in A. tridentata var. vaseyana, 0.64–1.44% in A. tridentata var. tridentata, 1% in A. tridentata var. wyomingensis, 0.8–1.2% in A. longifolia, 0.8–1% in A. cana, and 0.16% in A. ludoviciana. There was …

Insects As A Source Of Phenolic Compounds And Potential Health Benefits, M C. Nino, Lavanya Reddivari, C Osorio, I Kaplan, A M. Liceaga

Department of Food Science Faculty Publications

The use of insects in traditional medicine and unveiling the chemical structure of the bright pigments in butterfly wings led to the discovery of bioactive phenolic compounds in the insect bodies. These metabolites have been found not only due to the insect absorption and metabolisation of the plant-derived phenolic present in their diet, but also from the ability of insects to synthesise phenolic compounds de novo through the sclerotisation process. Plant phenolics are secondary metabolites involved in the protection of tissues against UV radiation, herbivores, and pathogens, as well as pigmentation of fruits and flowers. These bioactive compounds exhibit antioxidant, …

Bibliometric Analysis Of The 200 Most Cited Articles On Antioxidant From 1976-2020, Ghouse Modin Nabeesab Mamdapur Mr., Neelesh Kumar Nema Dr., Baby Kumaranthara Chacko Dr., Jose Paul Dr.

Library Philosophy and Practice (e-journal)

Antioxidant helps to reduce various disorders and control pathological conditions such as cancer, aging, cardiovascular disease, cataracts, immune system decline, and brain dysfunction etc. In this study, the top 200 highly cited articles (citations 327,657) with total 647 authors were retrieved from Elsevier’s Scopus database (105,440 hits) by the keyword “antioxidant” published across the worldwide for the timespan 1976-2020 years. The data were analysed through bibliometric indicators by using VOSviewer and biblioshiny tools to explore various parameters i.e. keywords co-occurrence, authors contribution, highly cited journals, affiliations/organization engaged and worldwide collaboration. In the year 2001 and 1996, maximum number of …

Antioxidant Properties Of Pecan Shell Bioactive Components Of Different Cultivars And Extraction Methods, Cameron Cason, Veerachandra K. Yemmireddy, Juan Moreira, Achyut Adhikari

School of Earth, Environmental, & Marine Sciences Faculty Publications

Pecan shells are a rich source of various bioactive compounds with potential antioxidant and antimicrobial properties. This study investigated the effect of pecan variety and method extraction on the antioxidant property of shell extracts. Twenty different varieties of pecan shells were subjected to either aqueous or ethanolic extraction and were examined for total phenolics and antiradical activity. The phenolic content and antiradical activity of shell extracts were significantly (p < 0.05) varied with different pecan cultivars. The total phenolic content of ethanol extracts ranged from 304.2 (Caddo) to 153.54 (Cherokee) mg GAE/g of dry extract and was significantly greater (p < 0.05) than those obtained by aqueous extraction. The antiradical activity of ethanol extracts ranged from 840.6 (Maramec) to 526.74 (Caper Fear) mg TEg−1, while aqueous extracts ranged from 934.9 (Curtis) to 468.3 (Elliot) mg TEg−1. Chemical profiling of the crude and acid hydrolyzed extracts was performed by reverse phase high performance liquid chromatography and flow injection electrospray ionization mass spectrometry. Lignin degradation products such as lignols, dilignols, trilignols, and oligolignols were found to be the major components of tested extracts. Phenolic content and antiradical activity of pecan shell extracts are significantly varied with cultivars and methods of extraction.

Seaweeds Polysaccharides In Active Food Packaging: A Review Of Recent Progress, Carina Dietz, Shubham Sharma, Amit Jaiswal, Swarna Jaiswal

Articles

Background

Due to its short lifetime, food packaging leads to a rapid accumulation of plastic in our surroundings and thereby also has a huge impact on environmental pollution. To reduce these effects and create a more sustainable approach towards food packaging, biodegradable and biobased polymers have been developed and are emerging on the market.

Scope and approach

This review provides the current state of research regarding active packaging and the incorporation of seaweed into food packaging. Further, it summarises the resulting consequences of the seaweed incorporation on mechanical, physical, thermal, antioxidant, antimicrobial, and chemical properties, as well as the release …

Antioxidant Properties And Anti-Cancer Effects Of Polyphenols In Sweetpotato Leaves, Josue Bolanos

Graduate Theses and Dissertations

Although the root is widely consumed, sweetpotato leaves (SPL) are often discarded and are only consumed in a few countries. In the United States, SPL consumption is limited to private gardens, particularly in the Southeastern United States. Not only are SPL a good source of nutrients such as vitamins and minerals, but they also contain polyphenol compounds including the caffeoylquinic acid derivatives and carotenoids such as lutein. Several studies have shown the polyphenol contents and antioxidant capacities of SPL, which vary based on year and variety, while few studies have shown anti-colon cancer effects of SPL. Therefore, this study investigated …

Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping

Food and Machinery

In order to understand the comprehensive nutritional value of Guangxi chestnut growing in Counties Tiane, Longlin and Longan, the nutritional components, antioxidant components and processing characteristics of raw and cooked chestnut were compared and analyzed. The results showed that the quality of chestnut varies with the place of production and the state of ripeness. The cooked chestnut had a darker color, higher fat, amino acid content and water holding capacity, while the raw chestnut had higher soluble protein and vitamin C (V_C) content, and stronger ability of scavenging free-radical and oil-holding capacity. However, the raw chestnut exhibited the …

Analysis Of Nutritional Quality And Antioxidant Activity Of The Seed Oil From Leping Melon, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Ye Hong

Food and Machinery

In order to determine the nutritional quality and antioxidant activity of melon seed oil, the oil was extracted from the dried Leping melon seeds seed by solvent method, and its basic physical and chemical indexes were measured. The fatty acid composition, triglyceride, tocopherol, and sterol composition of melon seed oil were analyzed by the method of GC(gas chromatography) and LC(liquid chromatography), and its antioxidant activity was evaluated. The results showed that the basic physical and chemical indexes of Leping melon seed oil met the national standard of edible oil; fatty acid analysis revealed that the content of unsaturated fatty acid …

Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na

Food and Machinery

The extraction of polyphenols from the branches of Magnolia kwangsiensis figlar & noot. (M. kwangsiensis) was studied by ultrasonic-assisted extraction. The extraction condition was optimized by response surface methodology. The antioxidant activities of M. kwangsiensis branch polyphenols were evaluated in aspect of total antioxidant activity, DPPH· scavenging activity and ·OH scavenging effect. Results showed the optimum conditions were acetone concentration 67%, liquid-solid ratio 22 (mL/g), extraction time 20 min, and the yield of polyphenols reached 1.45%. The polyphenols from the branches of M. kwangsiensis had certain total antioxidant activity, but had good scavenging effects on DPPH· and ·OH.

Changes Of Bioactive Substances And Antioxidant Properties Of Three Kinds Of Quinoa During Germination, Chen Yi-Sheng, Shu Lan-Ping, Xu Xue-Ming, Chen Zhong-Zhen, Hong Ting-Ting, Huang Cai-Hong, Wei Xiao, Chen Qi-Fei, Jin Ya-Mei

Food and Machinery

The antioxidant activity and content of bioactive substances, including γ- aminobutyric acid, epicatechin, epigallocatechin gallate, saponins and polyphenols, in black quinoa, red quinoa and white quinoa were studied in this study. The results showed that, after 72 h germination treatment, the content of γ-aminobutyric acid in black, red and white quinoa increased to 110.10, 157.40 and 135.70 mg/100 g at maximum, respectively. The increase rate of the epicatechin was the biggest, and they were found to be 7.11, 5.32 and 1.32 times, respectively. Among which, the content of epigallocatechin gallate increased by 4.23, 2.79 and 3.29 times, respectively. In …

Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting

Food and Machinery

In order to investigate the antioxidation and antibacterial effect of polyphenols from Lyophyllum Cinoraseens Konr & Maubl, crude polyphenols after ultrasonic-assisted ethanol extraction purified polyphenols with macroporous resin were used as raw materials to study the scavenging effect for ·OH, O · and DPPH· and antibacterial effect by the filter paper disc method. The results showed that crude polyphenols and purified polyphenols from Lyophyllum Cinoraseens Konr & Maubl both exhibit the scavenging effect for ·OH, O · and DPPH·, and there presented certain dose-effect relationship between scavenging ability and the concentration of polyphenols. Crude polyphenols and purified polyphenols showed …

Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua

Food and Machinery

The composition of the flower essential oil from Citrus aurantium L. var. amara Engl was analyzed by gas chromatography-mass spectrometry (GC-MS), and its physicochemical characteristics was determined. The DPPH, ABTS, hydroxyl radical scavenging rate and total antioxidant capacity were determined to evaluate the antioxidant activity of this kind of essential oil. The results showed that this essential oil was an amber clarification liquid with the characteristic aroma of Citrus aurantium L. var. amara Engl flower. Forty-one kinds of components were isolated from the essential oil, accounting for 95.80% of the total, including 13 kinds of alcohols (59.34%) and 16 kinds …

Optimization Of The Extraction Process Of Polysaccharides From Euglena And Its Antioxidant Activity, Ge Zhi-Chao, Li Yan, Shi Wen-Zheng, Lang Meng

Food and Machinery

Taking the euglena as the raw material, the extraction of euglena polysaccharide by ultrasonic-assisted enzymatic method and the optimal extraction conditions were studied, from the ultrasonic power, ultrasonic time, enzymolysis time, and enzyme concentration by response surface analysis(RSA) based on single factor tests. The results showed that the optimal process parameters were: ultrasonic power 360 W, ultrasonic time 19 min, neutral protease addition 3.7%, enzymatic hydrolysis time 3.5 h. Under the conditions, the yield of euglena polysaccharide reached 3.68%. The euglena polysaccharide (EGPS) was separated to three different ranges of molecular weight by ultrafiltration membrane, which were 35, 510 and …

Stability Of The Phenolic Compounds And Antioxidant Capacity Of Five Fruit (Apple, Orange, Grape, Pomelo And Kiwi) Juices During In Vitro-Simulated Gastrointestinal Digestion, Wei Quan, Yadan Tao, Mei Lu, Bo Yuan, Jie Chen, Maomao Zeng, Fang Qin, Fengxian Guo, Zhiyoung He

Department of Food Science and Technology: Faculty Publications

The in vitro digestive stability of phenolic compounds and the antioxidant capacity of five kinds of commonly consumed fruit juices in the daily diet, including apple juice (AJ), orange juice (OJ), grape juice (GJ), pomelo juice (PJ) and kiwifruit juice (KJ), were studied. Following in vitro digestion, the total phenolic (TP) content of fruit juices decreased to different extents by 35%, 25.3%, 23.5%, 22.2% and 7.8% for KJ, OJ, PJ, GJ and AJ, respectively. The individual phenolic content showed similar changes to the TP content, showing reductions of naringenin-trisaccharide in OJ and PJ, epicatechin in GJ, and chlorogenic acid in …

Impact Of Microwave-Assisted Heating And Enzymatic Treatment On Functional And Antioxidant Properties Of Rainbow Trout (Oncorhynchus Mykiss) By-Product Hydrolysates, Elizabeth Bich Hang Nguyen

Open Access Theses

Fish protein hydrolysates (FPH) have been widely used as a mean to better utilize fishery by-products through the use of proteolytic enzymes to produce a wide range of functional peptides that can be used as food ingredients. Studies have shown that these functional peptides have enhanced interface-stabilizing properties (e.g. functionality) and antioxidant activity. FPH production can be accelerated by using rapid heating methods (e.g. microwave) compared to slower conventional heating (CH). The objective of this study was to investigate the effects of microwave heating (MW) during enzymatic hydrolysis on functionality and antioxidant properties of FPH. Treatments consisted of adding Alcalase™ …

Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming

Food and Machinery

Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; …

Effect Of Pulse Flours On The Physiochemical Characteristics And Sensory Acceptance Of Baked Crackers., Kim Millar, Catherine Barry-Ryan, Róisín Burke, Sinead Mccarthy, Eimear Gallagher

Conference papers

Pulse flours offer nutritional alternatives to wheat flour in the production of baked snacks due to their high protein and fibre levels and low glycaemic index. In this study, broad-bean (Vicia faba), yellow-pea and green-pea (Pisum sativum) flours were each blended with wheat flour at 40% in the formulation of chemically-leavened crackers. The effects of flour type and baking time on the physiochemical properties, sensory acceptability, nutritional composition and antioxidant activity of the crackers were observed in comparison to 100% wheat crackers. Broad-bean crackers had the highest protein content and antioxidant activity (13g/100g DM and 38.8 …

In Vitro Gastrointestinal Digestion Model To Monitor The Antioxidant Properties And Bioaccessbility Of Phenolic Extracts From Elderberry (Sambucus Nigra L.), Ninghui Zhou

Wayne State University Theses

This study performed an in vitro gastrointestinal digestion model to monitor the antioxidant properties of phenolic extracts derived from the elderberry (Sambucus nigra L.). The stability and antioxidant qualities of phenolic compounds from elderberry were assessed by an in vitro gastrointestinal digestion model involving pepsin digestion (to simulate gastric digestion) and pancreatin digestion (to simulate small i22ntestine conditions). Digested and undigested elderberry were subject to antioxidant assays including total phenolic content (TPC) assay, DPPH radical scavenging assay, and oxygen radical absorbance capacity (ORAC) assay. Our result showed that digestion process significantly reduced DPPH radical scavenging activity but had no significant …