Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Szawara-Nowak, Dorota; Bączek, Natalia; Zieliński, Henryk

doi:10.1007/s13197-015-2074-y

Cited by 36 publications

(34 citation statements)

References 33 publications

(47 reference statements)

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“…These results agree with previous studies that found a rise of TPC and antioxidant capacity after digestion of oils Seiquer et al, 2015) and other food matrices (Arques, Pastoriza, Delgado-Andrade, Clemente, & Rufián-Henares, 2016;Pastoriza et al, 2011;Szawara-Nowak, Bą czek, & Zieliń ski, 2016), although negative effects have been also shown (Dinnella, Minichino, D'Andrea & Monteleone, 2007). Thus, our results support that in vitro digestion is a crucial step that releases a high amount of phenolic and antioxidant compounds, which seem difficult to extract from the food matrix with the solvents traditionally used (SzawaraNowak et al, 2016).…”

Section: Bioaccessible Fractionssupporting

confidence: 93%

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Borges

Pereira

Cabrera–Vique

et al. 2017

Journal of Functional Foods

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a b s t r a c tA physiological approach to assessing the antioxidant potential of Arbequina EVOO from different zones of Brazil and Spain was performed, applying a combined model of simulated digestion and cell cultures, using the Caco-2 cell line. Our results showed an increasing of total phenolic content (TPC) and antioxidant properties promoted by the in vitro digestion. Preincubating Caco-2 cells with bioaccessible fractions of oils counteracted the cytotoxic effect promoted by an oxidising agent (t-BOOH), preserving cell viability and reducing the generation of reactive oxygen species (ROS). The protective effect on ROS production was associated with the antioxidant activity (DPPH assay), but no relation with the TPC of the digested samples was found. Differences in the parameters evaluated were observed among the samples, which were related to climatic characteristics of the production zones. It was concluded that transformations during the digestive process are important for establishing the antioxidant potential of the oils.

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Section: Bioaccessible Fractionssupporting

confidence: 93%

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Borges

Pereira

Cabrera–Vique

et al. 2017

Journal of Functional Foods

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“…Trolox equivalent antioxidant capacity (TEAC) assay is a rapid, simple and inexpensive method employed for determining antioxidant capacity, it measures the ability of a compound to act as free radical or hydrogen donor, and thus it is widely used to evaluate antioxidant activity of food for both lipophilic and hydrophobic antioxidants [28]. The total antioxidant activities (TEAC) of bread fortified with cumin and caraway seeds and by-products flour are shown in Figure 4.…”

Section: Resultsmentioning

confidence: 99%

Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

Ahmad

Talou

Straumīte

et al. 2018

Foods

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Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.

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“…Although the QUENCHER approach was introduced only 10 y ago, there now exist more than 100 research articles using this method to determine antioxidant capacity of foods, especially those containing large amounts of insoluble bound antioxidants (Serpen and others ; Serpen and others ; Açar and others ; Amigo‐Benavent and others ; Serpen and others ; Palombini and others ; Tufan and others ; Abderrahim and others ; Taş and Gökmen ; Mesías and others , b; Oh and others ; Szawara‐Nowak and others ). Table shows TAC of some foods determined by the QUENCHER procedure in comparison with classical methods (using extraction procedures).…”

Section: Measurement Of Antioxidant Capacity: the Quencher Approachmentioning

confidence: 99%

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

Cömert

Gökmen

2017

Comp Rev Food Sci Food Safe

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Dietary antioxidants play an important role in human health by counteracting oxidative stress and preventing chronic diseases. Most common dietary antioxidants in foods are vitamins, carotenoids, phenolic compounds, sulfurcontaining compounds, and neoformed antioxidants. Antioxidants may be present in free soluble or bound insoluble forms in foods. Antioxidants bound to insoluble food matrices have gained the spotlight because they exert their antioxidant effects much longer than free soluble ones. A direct procedure called QUENCHER has been shown to accurately measure the antioxidant capacity of antioxidants bound to insoluble matrices. This procedure overcomes the drawbacks of extraction-dependent classical assays leading to underestimation of the total antioxidant capacity (TAC) of foods. This review focuses on antioxidants that are found naturally in foods or are formed in foods during processing specifically the antioxidants bound to the insoluble food matrices. The literature gap on the importance of bound antioxidants, their physiological relevance, and methods for measurement of their antioxidant capacity will be filled by this comprehensive review. In particular, chemical properties and health effects of food antioxidants, measurement of the TAC of foods by the QUENCHER method, digestion behavior of bound insoluble antioxidants, and their interactions with free soluble antioxidants are discussed throughout this review.

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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Cited by 36 publications

References 33 publications

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

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