Biological macromolecules as antioxidants

Madhujith, Terrence; Wedamulla, Nishala Erandi; Gamage, D.A.S.

doi:10.1016/b978-0-323-85759-8.00006-3

Cited by 3 publications

(6 citation statements)

References 93 publications

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“…The prepared extracts of banana and red beetroot peels were evaluated for biological activity using macromolecular models and human cell lines. In addition, extracts with removed polysaccharides were also prepared and analyzed since polysaccharides can have different roles in bioavailability of polyphenols as they can modulate cellular processes or can be bound to other bioactive compounds and change their bioavailability [ 23 ]. Polysaccharides in the extracts were removed by ethanol precipitation (4-fold volume of 96% ethanol).…”

Section: Methodsmentioning

confidence: 99%

Red Beetroot and Banana Peels as Value-Added Ingredients: Assessment of Biological Activity and Preparation of Functional Edible Films

et al. 2022

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In the present study, water extracts from banana and red beetroot peels were evaluated as a potential source of biologically active compounds for the formulation of edible films. Using spectrophotometric and HPLC-DAD methodologies, banana peel extract was found to be a valuable source of dopamine (156.08 mg L−1), while red beetroot peel extract was abundant in red-violet pigments betacyanins (90.1 mg betanin L−1). The biological activity of the extracts was studied by determining their effects on macromolecular models, including DNA (plasmid phiX RF1 DNA), protein (bovine serum albumin), and lipid (linoleic acid) models, as well as on continuous human cell lines of colon cancer Caco-2 and hepatocellular liver cancer Hep G2 at concentrations of 0.2 and 1 mg mL−1. Results showed that the extracts had no adverse effects and both were further used for the formulation of edible films using alginate in combination with three types of plant proteins—rice, peanut, and pumpkin. In general, edible films based on banana peel extract were characterized by better bioactive properties compared with the films based on red beetroot peel extract. The addition of peanut proteins into the formulations resulted in the most desirable bioactive profile of the formulated edible films, including total phenolic content and antioxidant capacity. Aside from the control sample prepared only with the alginate, the highest dopamine content was determined in the film with incorporated pumpkin proteins (10.72 mg g−1 dw), while the sample prepared with peanut proteins was richest in betacyanins (175.58 mg betanin g−1 dw).

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Section: Methodsmentioning

confidence: 99%

Red Beetroot and Banana Peels as Value-Added Ingredients: Assessment of Biological Activity and Preparation of Functional Edible Films

et al. 2022

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“…Using an aluminum sample holder, a carbon ribbon was placed on top of the microcapsule to be analyzed. The prepared samples were placed in the scanning electron microscope chamber for recording De Broukere D [4,3] mean diameter or volume-weighted mean size and the micrographs.…”

Section: Particle Size Distribution and Microcapsule Morphologymentioning

confidence: 99%

“…Table 4 shows the results of the peroxide value of the microcapsule formulations. The PI content for formulations (3)(4)(5)(6) with natural antioxidants ranged from 3.04 ± 0.10 to 3.62 ± 0.30 meq O 2 /kg oil. These values were lower than the PI of formulations (7-8) with commercial antioxidant BHT (3.50 ± 0.28-3.66 ± 0.11 meq O 2 /Kg oil).…”

Section: Moisture Content and Peroxide Index (Pi)mentioning

confidence: 99%

“…According to the particle size distribution (Table 10), D [4,3] values varied from 7.55 µm to 11.71 µm and were typical of particles obtained by spry drying [50]. The formulations without antioxidants 1 (CP + SIOPH + GA and 2 (CP + SIOPH + GA + MD) presented higher values for D [4,3] The morphological analysis performed by scanning electron microscopy (SEM) (Figure 2) showed that the co-microcapsules presented quasi-spherical shapes collapsed with cracks and high agglomeration, which may be due to the high content of surface oil or moisture causing agglomeration of the powder particles [51,52]. Spherical-shaped microcapsules with antioxidants from camu camu skins and BHT were obtained in previous studies, which offered greater oxidative protection to sacha inchi oil (Plukenetia huayllabambana) [23].…”

Section: Particle Size Distribution and Microcapsule Morphologymentioning

confidence: 99%

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Co-Microencapsulation of Cushuro (Nostoc sphaericum) Polysaccharide with Sacha Inchi Oil (Plukenetia huayllabambana) and Natural Antioxidant Extracts

Chasquibol,

Sotelo,

Tapia

et al. 2024

Antioxidants

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Cushuro (Nostoc sphaericum) polysaccharide was used to co-microencapsulate sacha inchi oil, natural antioxidant extracts from the oleoresin of charapita chili peppers (Capsicum frutescens L.) and grape orujo (Vitis vinifera L.). Encapsulation efficiency, moisture, particle size, morphology, oxidative stability, shelf-life, solubility, essential fatty acid profile, sterol content and antioxidant capacity were evaluated. The formulations with grape orujo extract showed higher oxidative stability (4908 ± 184 h), antioxidant capacity (4835.33 ± 40.02 µg Trolox/g ms), higher phenolic contents (960.11 ± 53.59 µg AGE/g ms) and a smaller particle size (7.55 µm) than the other formulations, as well as good solubility and a low moisture content. Therefore, grape orujo extracts can be used as natural antioxidants. The fatty acid composition (ω-3) remained quite stable in all the formulations carried out, which also occurred for sterols and tocopherols. In combination with gum arabic, grape orujo extract offered oxidative protection to sacha inchi oil during the first week of storage.

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“…The antioxidant activity of curd refers to its ability to fight harmful free radicals and reduce oxidative stress in the body 4 . Antioxidants are essential for maintaining cellular health and reducing the risk of chronic diseases such as cardiovascular disorders, neurodegenerative conditions, and some types of cancer 5 .…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Amino Acid Profile of "Dadih" from Various Regions in West Sumatra, Indonesia

Habibi,

Gusnedi,

Sartika

et al. 2023

JIK

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Dadih or curd is a traditional product typical of West Sumatra which is made through natural fermentation using the lactobacillus plantarum bacteria in bamboo. Each region in West Sumatra makes curd in various ways that affect its quality. This study aims to determine the amino acid profile and antioxidant activity of curd from various regions in West Sumatra. The study was conducted by testing curd from 4 main curd center regions, namely Bukittinggi, Payakumbuh, Batusangkar and Alahan Panjang. Certain tests were applied to assess the protein content using the Kjedahl method, amino acids content using the HPLC method and antioxidant activity using the DPPH method. The test results showed that curd from Payakumbuh had a higher protein and amino acid content compared to other regions. Furthermore, such curd had the highest level of antioxidant activity towards free radicals compared to other regions, with an IC50 value of 95.11 ± 0.40 mg/kg, which was included in the strong category. There was a significant relationship between amino acid content and antioxidant activity of curd. It can be concluded that curd from Payakumbuh had the best amino acid content and antioxidant activity compared to other regions in West Sumatra.

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Biological macromolecules as antioxidants

Cited by 3 publications

References 93 publications

Red Beetroot and Banana Peels as Value-Added Ingredients: Assessment of Biological Activity and Preparation of Functional Edible Films

Red Beetroot and Banana Peels as Value-Added Ingredients: Assessment of Biological Activity and Preparation of Functional Edible Films

Co-Microencapsulation of Cushuro (Nostoc sphaericum) Polysaccharide with Sacha Inchi Oil (Plukenetia huayllabambana) and Natural Antioxidant Extracts

Antioxidant Activity and Amino Acid Profile of "Dadih" from Various Regions in West Sumatra, Indonesia

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