Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Eskicioglu, Vildan; Kamiloglu, Senem; Nilufer-Erdil, Dilara

doi:10.17221/42/2015-cjfs

Cited by 33 publications

(21 citation statements)

References 51 publications

(74 reference statements)

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“…Dietary fiber (DF) attracts much attention for its functional characteristics and potential health benefits, such as the effect against heart diseases, atherosclerosis, hyperglycemia, hyperlipidemia, obesity, and other diseases [6]. Dietary fiber is a carbohydrate polymer that cannot be completely digested by human digestive enzymes but has shown important physiological functions in the body [8]. According to solubility, DF is divided into SDF and insoluble dietary fiber (IDF) [9].…”

Section: Introductionmentioning

confidence: 99%

Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

Shen

Kang

Quan

et al. 2019

Journal of Chemistry

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Black soybean hull was subjected to steam explosion (SE) treatment under different conditions to improve the yield and properties of soluble dietary fiber (SDF) extract. Optimal conditions for SE treatment were found to be moisture content of 15%, pressure level of 1.0 MPa, and treatment time of 80 s. Under these conditions, the yield of SDF increased from 10.20% to 17.49%. In addition, structural and functional properties of SDF from untreated and SE-treated black soybean hull were investigated. Soluble dietary fiber extracted from SE-treated hull exhibited lower molecular weight and improved functional properties, such as cholesterol-binding capacity, when compared to SDF extracted from untreated soybean hull. In addition, SDF extracted from SE-treated black soybean hull showed a rough surface structure, while a smooth surface structure was found for SDF extracted from the untreated hull. The obtained results indicate that SE treatment can be successfully used to enhance the yield and the property of yolk cholesterol absorption of SDF adsorption of yolk cholesterol functional properties of SDF from black soybean hull.

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Section: Introductionmentioning

confidence: 99%

Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

Shen

Kang

Quan

et al. 2019

Journal of Chemistry

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“…Antioxidants are compounds that inhibit or delay the oxidation of other molecules by inhibiting the initiation or propagation of oxidizing chain reactions. They can be synthetic or natural (Eskicioglu, Kamiloglu, & Nilufer-erdil, 2015). Several scientific evidences have shown adverse effects of synthetic antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

Konrāde

Kļava

2017

Rural Sustainability Research

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Abstract. Vegetable processing in food industry results in significant amount of by-products -peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave-vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g -1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg -1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g -1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g -1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g -1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g -1 DW.

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“…Vários compostos extraídos dos cladódios apresentam ação farmacológica destacando-se a atividade emoliente, gastroprotetora, antioxidante, anti-inflamatória, neuroprotetora e hipocolesterolêmica (ESKICIOGLU; KAMILOGLU; NILUFER-ERDIL, 2015;GALATI et al, 2007;LEE;KIM;KIM, 2014;TROMBETTA et al, 2006). Devido aos problemas agrícolas ligados ao aumento das zonas áridas e a escassez dos recursos hídricos, algumas cactáceas estão ganhando importância como fonte de alimento eficaz à população humana (STINTZING;CARLE, 2005).…”

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CARACTERÍSTICAS FÍSICAS, QUÍMICAS E BROMATOLÓGICAS DE PALMA GIGANTE (Opuntia ficus-indica) E MIÚDA (Nopalea cochenillifera) ORIUNDAS DO ESTADO DA PARAÍBA

Silva

Souza²,

Ribeiro³

et al. 2015

RBTA

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Resumo A palma é originária do México e pertencente à família das cactáceas. É cultivada em muitos países e adapta-se bem aos climas áridos, semiáridos e nos IntroduçãoO Brasil é o país que apresenta a maior diversidade genética vegetal do mundo, com cerca de 55.000 espécies catalogadas e que se destaca pela riqueza em espécies com potencial para uso na agricultura, melhoramento genético e domesticação de frutíferas. O aproveitamento da variabilidade

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Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

Abstract: Eskicioglu V., Kamiloglu S., Nilufer-Erdil D. (2015): Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products. Czech J. Food Sci., 33: 487-499.

Cited by 33 publications

References 51 publications

Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

CARACTERÍSTICAS FÍSICAS, QUÍMICAS E BROMATOLÓGICAS DE PALMA GIGANTE (Opuntia ficus-indica) E MIÚDA (Nopalea cochenillifera) ORIUNDAS DO ESTADO DA PARAÍBA

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