Bioactive Phytochemicals in Vegetables

Shahidi, Fereidoon; Chandrasekara, Anoma; Zhong, Ying

doi:10.1002/9781119098935.ch8

Cited by 13 publications

(10 citation statements)

References 255 publications

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“…[8] Secondary metabolites constitute most of the antioxidant compounds and they are classed into terpenoids, phenolics, alkaloids, and sulfur-containing compounds [8] based on their chemical structures. [69] Primary metabolites with antioxidant activity include vitamin B complex, protein and nonprotein amino acids, fatty acids, and organic acids. Although substantive information has been provided about the occurrence and content of different chemical compounds in FAV, it is yet to be effectively systemized.…”

Section: High Antioxidant Fruits and Vegetablesmentioning

confidence: 99%

Antioxidant-rich natural fruit and vegetable products and human health

Jideani

Silungwe

Takalani

et al. 2021

International Journal of Food Properties

162

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Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With increased consumption of FAV in its raw and processed form, a predominantly plant-based diet rich in FAV could reduce the risk of the development of chronic human diseases. This review highlights the potentials of the various types of antioxidants containing FAV; their impact on human health as nutraceuticals, pharmaceuticals, and phytoceuticals; as well as prospects in tackling some chronic human diseases. The structures and activity relationship of the antioxidant compounds, as well as their mechanism of action, are examined from current scientific investigations. Information provided herein will give more insight into the roles of antioxidant ingredients present in FAV.

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Section: High Antioxidant Fruits and Vegetablesmentioning

confidence: 99%

Antioxidant-rich natural fruit and vegetable products and human health

Jideani

Silungwe

Takalani

et al. 2021

International Journal of Food Properties

162

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“…Shahidi et al [24] investigated the anthocyanin profile from eggplant peel and reported that delphinidin-3-(p-coumaroylrutinoside)-5-glucoside (nasunin), delphinidin-3-glucoside, delphinidin 3-glucosyl-rhamnoside, and petunidin are the major anthocyanins in eggplant peel. Our results in terms of the flavonoid content (17.06 mg CE/g EPE) are higher than those reported by Jung et al [25], who found 6.19 mg CE/g extract from eggplant peels.…”

Section: Phytochemical Characterization Of Epementioning

confidence: 99%

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

et al. 2020

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Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production.

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“…Some authors reported high correlations between antioxidant activity and preservation of organoleptic properties (L Tijskens, Simčič, & Schouten, 2007;Shahidi, Chandrasekara, & Zhong, 2011)…”

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confidence: 98%