Determination of Antioxidant Compounds in Foodstuff

António, Amílcar L.; Pereira, Eliana; Pinela, José; Heleno, Sandrina A.; Pereira, Carla; Ferreira, Isabel C.F.R.

doi:10.1002/9781119160588.ch6

Cited by 3 publications

(6 citation statements)

References 226 publications

(134 reference statements)

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“…Therefore, these combinations allow rapid and accurate identification of chemical compounds, especially when a pure standard is unavailable [ 85 ]. LC-MS is used to quantify compounds such as flavonoids and tannins [ 94 ] and non-volatile molecules like betaines [ 95 ] in seaweeds.…”

Section: Identification Characterization and Quantification Of The Bioactive Compounds From Seaweeds Extractsmentioning

confidence: 99%

See 1 more Smart Citation

Marine Health-Promoting Compounds: Recent Trends for Their Characterization and Human Applications

Quitério

Soares

Ferraz

et al. 2021

Foods

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Seaweeds represent a rich source of biologically active compounds with several applications, especially in the food, cosmetics, and medical fields. The beneficial effects of marine compounds on health have been increasingly explored, making them an excellent choice for the design of functional foods. When studying marine compounds, several aspects must be considered: extraction, identification and quantification methods, purification steps, and processes to increase their stability. Advanced green techniques have been used to extract these valuable compounds, and chromatographic methods have been developed to identify and quantify them. However, apart from the beneficial effects of seaweeds for human health, these natural sources of bioactive compounds can also accumulate undesirable toxic elements with potential health risks. Applying purification techniques of extracts from seaweeds may mitigate the amount of excessive toxic components, ensuring healthy and safer products for commercialization. Furthermore, limitations such as stability and bioavailability problems, chemical degradation reactions during storage, and sensitivity to oxidation and photo-oxidation, need to be overcome using, for example, nanoencapsulation techniques. Here we summarize recent advances in all steps of marine products identification and purification and highlight selected human applications, including food and feed applications, cosmetic, human health, and fertilizers, among others.

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Section: Identification Characterization and Quantification Of The Bioactive Compounds From Seaweeds Extractsmentioning

confidence: 99%

“…HPLC-DAD was employed for the identification and estimation of β-carotene, fucoidan, dieckol [ 84 ], polyphenols [ 96 , 97 ], including phlorotannins [ 87 ], other carotenoids, tocopherols [ 94 ] and fucoxantin [ 98 , 99 ].…”

Section: Identification Characterization and Quantification Of The Bioactive Compounds From Seaweeds Extractsmentioning

confidence: 99%

Marine Health-Promoting Compounds: Recent Trends for Their Characterization and Human Applications

Quitério

Soares

Ferraz

et al. 2021

Foods

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“…In this study, the three variables showed a significant effect on the extraction of phenolic compounds from the flowers of C. sativa Mill. Regarding the employment of UAE, this technique has been demonstrated to enhance plant tissues' rupture through cavitation forces at the same time it favors the entry of solvent into cells, thus increasing mass transfer events [27,28]. Graphical results of phenolic compounds from chestnut flowers as a function of the three main variables involved (X 1 , X 2 , and X 3 ) for the yield (g R/g DW), total flavonoid content of FT (mg/g R) and total tannin content of TT (mg/g R).…”

Section: Residue Total Flavonoid Total Tanninmentioning

confidence: 99%

Section: Residue Total Flavonoid Total Tanninmentioning

confidence: 99%

Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment

et al. 2021

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This study was carried out with the aim of optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from male chestnut flowers (C. sativa Mill) to develop a bioactive extract with potential to be used as a natural antioxidant preservative ingredient in the food industry. Time (t, 1–39 min), solvent concentration (S, 0–100%), and ultrasonic power (P, 5–500 W) were used as the independent variables for a 5-level experimental circumscribed central composite design (CCCD) coupled with response surface methodology (RSM) to optimize the extraction of phenolic compounds by UAE. Regarding the variables, the three showed a significant effect on the extraction of phenolic compounds. The content of phenolic compounds (including flavonoids and tannins) and the extraction yield (extract weight gravimetrically assessed) were the response criteria for the optimization. Based on the statistically validated predictive polynomial models, it was possible to reach a maximum content of phenolic compounds at the global optimal conditions of 24 ± 3 min, 259 ± 16 W, and 51 ± 7% ethanol. Additionally, pentagalloyl-glucoside and trigalloyl-hexahydroxydiphenoyl-glucoside were the major phenolic compounds identified. The optimized extract was then analyzed for their biological properties. The bioactive potential of the chestnut flower extract obtained under these optimized conditions was evaluated using in vitro assays for antioxidant, anti-inflammatory, and antimicrobial activity, as well as cytotoxicity and hepatotoxicity tests. The results revealed that the enriched extract has antioxidant, antitumoral, and anti-inflammatory activities without toxicity issues. Overall, this study allowed to define the optimal conditions for the extraction of phenolic compounds from chestnuts male flowers by UAE, to obtain an enriched extract with biological properties that could be further used as a natural antioxidant ingredient with applications on functional foods.

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“…Naturally occurring compounds have a wide range of acceptability for the prevention of disease and health promotion and thus they continue to attract worldwide attention. There is extensive research across the globe investigating the nutritional and health benefits of a large number of natural compounds [1]. Among these natural products, polyphenols have been extensively studied for their antioxidative and anti-inflammatory properties [2].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effects of Limosilactobacillus fermentum ASBT-2 with Oxyresveratrol Isolated from Coconut Shell Waste

Prakash

Krishnan

Ramesh

et al. 2021

Foods

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Value-added phytochemicals from food by-products and waste materials have gained much interest and among them, dietary polyphenolic compounds with potential biological properties extend a promising sustainable approach. Oxyresveratrol (Oxy), a stilbenoid polyphenol, possesses great therapeutic potential, though its pharmacokinetic issues need attention. A good source of oxyresveratrol was found in underutilized coconut shells and the synbiotic applications of the compound in combination with a potential probiotic isolate Limosilactobacillus fermentum ASBT-2 was investigated. The compound showed lower inhibitory effects on the strain with minimum inhibitory concentration (MIC) of 1000 µg/mL. Oxyresveratrol at sub-MIC concentrations (500 µg/mL and 250 µg/mL) enhanced the probiotic properties without exerting any inhibitory effects on the strain. The combination at sub- MIC concentration of the compound inhibited Salmonella enterica and in silico approaches were employed to elucidate the possible mode of action of oxy on the pathogen. Thus, the combination could target pathogens in the gut without exerting negative impacts on growth of beneficial strains. This approach could be a novel perspective to address the poor pharmacokinetic properties of the compound.

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Determination of Antioxidant Compounds in Foodstuff

Cited by 3 publications

References 226 publications

Marine Health-Promoting Compounds: Recent Trends for Their Characterization and Human Applications

Marine Health-Promoting Compounds: Recent Trends for Their Characterization and Human Applications

Development of a Natural Preservative from Chestnut Flowers: Ultrasound-Assisted Extraction Optimization and Functionality Assessment

Synergistic Effects of Limosilactobacillus fermentum ASBT-2 with Oxyresveratrol Isolated from Coconut Shell Waste

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