Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion

Rashidinejad, Ali; Birch, E. John; Everett, David W.

doi:10.1016/j.jfca.2016.02.004

Cited by 52 publications

(42 citation statements)

References 45 publications

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“…Results on the enrichment of cheese with TPC from chocolate are consistent with results on the addition to cheese of polyphenol-rich dietary sources, such as cocoa, tea, wine, soy products, and fruits (Cutrim & Cortez, 2018;Rashidinejad et al, 2016). However, the dissimilar trends in TPC and TEAC observed in this study were confirmed by the weak but significant correlation between these two parameters (r = 0.2463, P = 0.0239), which suggests that polyphenols are not the sole contributors to antioxidant activity in the cheese.…”

Section: Polyphenol Content and Antioxidant Activitysupporting

confidence: 77%

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

Ashkezary

Bonanno

Todaro

et al. 2020

Journal of Food Science

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A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbiological profile showed that the total mesophilic count and the number of mesophilic coccus lactic acid bacteria (LAB) were approximately equal (about 108 CFU/g) in all cheese. The survival of the microorganisms was affected by both the chocolate added and the storage time. Chocolate cheese stored for 6 weeks had less Enterobacteriaceae than control cheese, whereas yeasts were detected at higher cell densities in the former cheese. Filamentous fungi were undetectable in some cheese. Differences were also observed in the number of mesophilic rod LAB, which increased progressively over time in all cheese, and in Enterobacteriaceae, yeasts, and filamentous fungi, which decreased during storage. Descriptive and hedonic sensory tests and principal component analysis showed that fresh cheese and cheese stored for 2 weeks, including 5% molten chocolate, were the most preferred by evaluators. Based on these results, chocolate cheese has the potential to be appreciated in the market for its nutritional, health, and sensory properties. Practical Application Chocolate cheese, made by combining two typical Sicilian foods, Pecorino cheese and Modica chocolate, is proposed as a novel dairy product. The highest sensory acceptance was obtained with the addition of 5% molten chocolate and storage for 2 weeks. Given its improved antioxidant properties, healthier fat, and sensory properties, chocolate cheese has the potential to be appreciated in the market, especially by young consumers.

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Section: Polyphenol Content and Antioxidant Activitysupporting

confidence: 77%

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

Ashkezary

Bonanno

Todaro

et al. 2020

Journal of Food Science

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“…Kandungan teh hijau sebagian besar terdiri dari katekin, asam fenolik, tanin, dan lain-lain yang dapat bekerja secara sinergis dan mampu memberikan efek antioksidan yang optimal. Teh hijau berperan sebagai antioksidan yang sangat baik untuk aktivitas biologis, seperti penghambatan enzim oksidatif, penghambatan faktor transkripsi pada kanker, membersihkan oksigen reaktif dan reduksi logam chelation (Rashidinejad et al, 2016).…”

Section: Ekstrak Etanol Teh Hijau Meningkatkan Jumlah Folikel Antral unclassified

Ekstrak Etanol Teh Hijau (Camellia sinensis) Meningkatkan Kadar Folicle Stimulating Hormone (FSH) dan Jumlah Folikel Antral pada Tikus Betina yang Dipapar Sipermetrin

et al. 2018

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Cypermethrin is an insecticide synthetic pyrethroid type that can disrupt the reproductive system. Cypermethrin is also capable of producing reactive oxygene species (ROS) so it is responsible for causing oxidative stress. Green tea (Camellia sinensis) is containing polyphenols that inhibit hydroxyl radicals and prooksidan enzymes. This study aims to prove that green tea ethanolic extract can increase FSH level and antral follicle count in female rats exposed to cypermethrin. The study was true experimental on 25 wistar female rats (Rattus norvegicus) which were divided into 5 groups; KN: no treatment, KP: cypermethrin 20 mg/kgBW/day, P1: cypermethrin 20 mg/kgBW/day + green tea ethanolic extract 7 mg/kgBW/day, P2: cypermethrin 20 mg/kgBW/day + green tea ethanolic extract 14 mg/kgBW/day, P3: cypermethrin 20 mg/kgBW/day + green tea ethanolic extract 28 mg/kgBW/day orally for 28 days. FSH level was measured by ELISA method and ovarian organ were taken to check antral follicle count with hematoxylin eosin staining method. FSH and antral follicle count in female rats showed a positive and strong with correlation coefficient of 0.742, which means an increase in FSH followed by an increase antral follicle count. There was a significantly difference in the level of FSH (p=0.005) and antral follicle count (p=0.001) between the control group and the treatment group. The green tea ethanolic extract can increase the FSH level and antral follicle count in female rats exposed to cypermethrin. Keywords

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“…Polifenol dari teh hijau mampu menghambat superoksida radikal (O2-), hidroksil radikal (OH) dan peroksill radikal (ROO) (Wu Weanbiao, 2013). Teh hijau berperan sebagai antioksidan yang sangat baik untuk aktivitas biologis, seperti penghambatan enzim oksidatif, penghambatan faktor transkripsi pada kanker, membersihkan oksigen reaktif dan reduksi logam chelation (Rashidinejad, 2016). Peran antioksidan secara umum adalah menstimulasi sel theca interstisil, mengontrol pertumbuhan folikel dan atresia folikel, merangsang steroidogenesis serta memberikan rangsangan mekanis pada folikel di ovarium.…”

Section: Metode Penelitianunclassified

Ekstrak Teh Hijau Meningkatkan Ekspresi ER-alfa pada Endometrium dan Tuba Falopi Tikus Betina Yang Dipapar Sipermetrin

Handayani¹

2018

Jurnal Kebidanan

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Infertilitas banyak terjadi pada wanita karena gangguan sistem reproduksi yang bisa disebabkan oleh pestisida (sipermentrin). Paparan sipermetrin dapat memberi dampak pada otak yang menyebabkan kerusakan hipotalamus melalui proses stres oksidatif. Kemudian dapat mempengaruhi sekresi dari GnRH, LH dan FSH pada proses umpan balik hormon endogen. Sehingga akan mempengaruhi proses folikulogenesis dan menghasilkan estrogen sedikit. Estrogen ini akan menstimulasi pertumbuhan sel jika berikatan dengan reseptornya (ER-α). Teh hijau dengan kandungan antioksidan yang tinggi mampu menghambat radikal bebas. Jenis flavonol dari teh hijau umumnya dikenal sebagai catechin yaitu EGCG. EGCG bekerja sama dengan antioksidan endogen untuk melindungi tubuh dari reaksi stres oksidatif. Tujuan dari penelitian ini untuk membuktikan pemberian ekstrak teh hijau dapat meningkatkan ekspresi ER-α pada endometrium dan tuba falopi tikus betina yang dipapar sipermetrin. Penelitian ini merupakan penelitian eksperimental. Proses ekstraksi dengan metode maserasi. Pemeriksaan ekpresi ER-α dengan metode imunohistokimia (IHK). Data dianalisis menggunakan uji Rank Spearman. Hasil uji statistik didapatkan nilai korelasi 0,776 untuk ekspresi ER-α pada endometrium dan 0,718 untuk ekspresi ER-α pada tuba falopi. Berdasarkan hasil penelitian dapat disimpulkan bahwa ada hubungan positif searah dan cukup kuat antara pemberian ekstrak teh hijau dengan ekspresi ER-α pada endometrium dan tuba falopi. Semakin tinggi dosis yang diberikan semakin tinggi ekspresi yang dihasilkan

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Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion

Cited by 52 publications

References 45 publications

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese

Ekstrak Etanol Teh Hijau (Camellia sinensis) Meningkatkan Kadar Folicle Stimulating Hormone (FSH) dan Jumlah Folikel Antral pada Tikus Betina yang Dipapar Sipermetrin

Ekstrak Teh Hijau Meningkatkan Ekspresi ER-alfa pada Endometrium dan Tuba Falopi Tikus Betina Yang Dipapar Sipermetrin

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