Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

Granato, Daniel; Shahidi, Fereidoon; Wrolstad, Ronald E.; Kilmartin, Paul A.; Melton, Laurence D.; Hidalgo, Francisco; Miyashita, Kazuo; Camp, John Van; Alasalvar, Cesarettin; Ismail, Amin; Elmore, Stephen; Birch, G. G.; Charalampopoulos, Dimitris; Astley, Siân; Pegg, Ronald B.; Zhou, Peng; Finglas, Paul

doi:10.1016/j.foodchem.2018.04.012

Cited by 411 publications

(246 citation statements)

References 84 publications

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“…However, it is important to note that the in vitro antioxidant activity does not accurately, or does not at all, reflect the actual antioxidant capacity or health benefits in vivo , because it does not account for the physiological conditions such as pH, temperature, bioavailability, and metabolism (Granato et al., ; Liu & Finley, ). Biological systems are far more complicated than the simple in vitro assays used, and antioxidants may function through multiple steps and mechanisms (Wolfe & Liu, ).…”

Section: Potential Health Benefits Of Sorghum Grainmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

177

111

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Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.

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Section: Potential Health Benefits Of Sorghum Grainmentioning

confidence: 99%

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Xiong

Zhang

Warner

et al. 2019

Comp Rev Food Sci Food Safe

177

111

View full text Add to dashboard Cite

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“…Thus, pitanga leaf extracts (PLE) is a potential ingredient to reduce oxidative processes of both lipids and proteins in food, which usually result in the development of undesirable odors, colors, flavor, and texture. Moreover, the increasing consumers’ concern about the toxic side effects of synthetic products, reinforces the interest for natural antioxidants . In this context, Vargas et al studied PLE as antioxidant additives in refrigerated meat products, and more recently, Lorenzo et al reported that the inclusion of PLE into pork patties reduced the protein and lipid oxidation during 18 days of storage at 2 °C.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

Vargas

Gómez

Khaneghah

et al. 2019

Euro J Lipid Sci & Tech

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The efficiency of pitanga leaf extracts (PLE) to protecting vegetable oils against lipid oxidation is evaluated and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). In addition, the main phenolic compounds and antioxidant properties of PLE are determined by UPLC‐DAD‐MS/MS and spectrophotometric methods. Moreover, the fatty acid composition and lipid oxidation of canola oil containing five different concentrations of PLE (200–1000 ppm), BHT or without added antioxidant are evaluated after being subjected to accelerated oxidation conditions (60 °C during 16 days). The results show a considerable amount of phenols (229.4 mg gallic acid/g extract) with two major phenolic compounds (miricitrin and quercetin 3‐α‐fucopiranoside) in the PLE intermediate fraction. The fatty acid composition of canola oils with additives did not change significantly after 16 day of accelerated oxidation (7.3% SFA, 64.5% MUFA, and 27.8% PUFA). The incorporation of PLE, even at the minimum concentration assayed (200 ppm), offers important decreases of primary and secondary oxidation products with respect to the control sample, obtaining reduction percentages of 74, 58, 62, and 61% for peroxides, conjugated dienes, p‐anisidine, and TBARS values, respectively. A similar stability for canola oil is observed with BHT at equivalent concentrations, enhancing the inhibitory effects against lipid oxidation in different oxidations steps. Practical Applications: The incorporation of pitanga leaf extracts to canola oils is a promising strategy to preserve their polyunsaturated fatty acids, avoiding their lipid oxidation during storage. This procedure is of great interest due to the natural origin of the additive under study versus synthetic antioxidants like butylated hydroxytoluene. The antioxidant potential of pitanga leaf extracts, including UPLC‐DAD‐MS/MS phenolic profile, antioxidant activities, and their effects on canola oil stability after accelerated storage conditions, are evaluated.

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“…Therefore, the higher oxidative stability of the salmon smoked with DPW may be, at least in part, related to the high phenolic contents in the smoke. Furthermore, as emphasized recently (Granato et al, ), it is also possible to demonstrate that total phenolics and the scavenging of DPPH may be good predictors in the screening of new type of wood to be employed in the smoking process of food.…”

Section: Resultsmentioning

confidence: 73%

Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon

et al. 2019

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The potential of date palm wood (DPW) as a new source of phenolic antioxidants was investigated in this contribution. The total phenolic content and antiradical activity of soluble and insoluble‐bound fractions of DPW was compared to those of maple wood (MW). Furthermore, salmon was smoked with DPW and MW. Irrespective of the wood type, volatile phenolic compounds were mainly methoxyphenols, with the highest contribution from eugenol followed by guaiacol and their corresponding derivatives, as evaluated by solid‐phase microextraction and gas chromatography–mass spectrometry. Salmon smoked with DPW showed a higher oxidative stability than that of MW during 21 days of storage at 4°C, which was explained by the higher content of volatile phenolic compounds in the smoke generated from DPW. Minor differences were detected for the instrumental color between both samples of smoked salmon. Therefore, smoking with DPW may be used for industrial meat and fish smoking purposes. Practical applications Smoking has long been used to preserve fish and meat products. The process changes the appearance and gives a desirable flavor to the product. However, high temperatures applied during smoking may also induce lipid oxidation, the extent of which is counterbalanced by the antioxidant action of phenolics in woodsmoke. In this sense, the desired interactions of the smoke volatiles in the food matrix dictates the quality of the final product. Volatile phenolics released upon smoking are dependent on the type of wood. Thus, use of a specific wood might provide unique products, hence date palm wood (DPW) used in this work may not only provide special smoked fish products but its use could be extended to other smoked products. Hence, this contribution extends the possible feedstocks for the preparation of smoked products.

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Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

Cited by 411 publications

References 84 publications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

Date palm wood as a new source of phenolic antioxidants and in preparation of smoked salmon

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