Effects of processing and storage on antioxidant efficacy in foods

Pokorný, Jan; Schmidt, Štefan

doi:10.1533/9780857090447.2.368

Cited by 2 publications

(3 citation statements)

References 78 publications

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“…According to this premise, it is considered that during the extrusion process, mainly during melt rather formation in the fusion of the two ingredients, CSF and GPF, part of the molecular structure could be exposed, so that in the determinations appear. On the other hand, considering that extrusion is an HTSH-type thermal process, its effect on the content of antioxidants is not so drastic, mainly because it takes a very short period, that is, approximately 20 to 30 s, in this sense, Pokorný & Schmidt (2010) commented that extrusion usually occurs at temperatures above 100 °C, but the residence time is very short, therefore the decomposition of antioxidants is relatively small, these authors cited an experiment with wheat flour Saracen, where they were extruded at 120 ± 200 °C. in which they observed that the content of phenolic acids increased by the release of their binding to proteins and the sum of polyphenols decreased.…”

Section: Antioxidant Capacity and Phenolics In Grape Skin Flour And E...mentioning

confidence: 99%

“…The antioxidant activity of Trolox decreased by 5 ± 20% and the phenolic compounds increased the pea antioxidant capacity, due to the phenol ± protein interaction. Hydroxycinnamic acids (such as ferulic, coumaric, and caffeic acids) were the most active ingredients (Pokorný & Schmidt, 2010). Considering the work of Nayak et al (2011) who used the extrusion process for a mixture of purple potato and yellow pea flour the losses in the total phenolic (TP) content of the formulations under extrusion are expected to occur, due to breaking down of complex polyphenols to other phenolic or non-phenolic compounds, because of high-temperature conditions.…”

Section: Antioxidant Capacity and Phenolics In Grape Skin Flour And E...mentioning

confidence: 99%

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Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food

2022

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The aim of this study was to evaluate the effect of combining grape (Vitis vinifera L.) peel flour (GPF) and the colored sorghum BR305 (brown) flour (CSF) by extrusion and the consequent impact on antioxidants in the final product. The physical properties and bioactive compounds of both raw GPF and blended GPF/CSF extruded materials were investigated. The results before extrusion of raw materials, the antioxidants by ORAC the CSF was 89.111 ± 0.25; GPF before drying 321.033 ± 0.21; GPF flour after drying was 311.022 ± 0.30 µmol Trolox.g −1 , respectively. Considering the different treatments (10, 15 and 20% of GPF), the highest values of the compounds obtained: Antioxidant activity, ORAC, was 37.889 ± 0.32 (µmol Trolox.g −1 ); with 15% of GPF, at 120 °C and 17% moisture processing. ABTS, 12.222 ± 0.14 (µmol Trolox.g −1 ); with 20% GPF at 140 °C and 19% moisture processing as best processing conditions. Anthocyanins 138.31 ± 0.11 (mg cyanidin-3-glucoside 100 g −1 ); Total phenolic 307.95 ± 0.11 (mg catechin.100 g −1 ). The water absorption index was 38.99 ± 0.19, g of gel.(g dry matter) −1 perhaps are sufficient for the preparation of beverages for breakfast or in porridge in order to contribute to the health of the consumer.

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Section: Antioxidant Capacity and Phenolics In Grape Skin Flour And E...mentioning

confidence: 99%

Section: Antioxidant Capacity and Phenolics In Grape Skin Flour And E...mentioning

confidence: 99%

Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food

2022

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“…There is therefore a growing trend in consumer preferences towards natural antioxidants and in the industrial use of antioxidant-rich plant extracts in food and beverage formulations. Furthermore, antioxidants play a key role in preserving food quality, as they slow down oxidative degradation processes during food processing, storage, and distribution [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

A Smartphone-Based Chemosensor to Evaluate Antioxidants in Agri-Food Matrices by In Situ AuNP Formation

Calabria

Guardigli

Severi

et al. 2021

Sensors

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In recent years, there has been a continuously growing interest in antioxidants by both customers and food industry. The beneficial health effects of antioxidants led to their widespread use in fortified functional foods, as dietary supplements and as preservatives. A variety of analytical methods are available to evaluate the total antioxidant capacity (TAC) of food extracts and beverages. However, most of them are expensive, time-consuming, and require laboratory instrumentation. Therefore, simple, cheap, and fast portable sensors for point-of-need measurement of antioxidants in food samples are needed. Here, we describe a smartphone-based chemosensor for on-site assessment of TAC of aqueous matrices, relying on the antioxidant-induced formation of gold nanoparticles. The reaction takes place in ready-to-use analytical cartridges containing an hydrogel reaction medium preloaded with Au(III) and is monitored by using the smartphone’s CMOS camera. An analytical device including an LED-based lighting system was developed to ensure uniform and reproducible illumination of the analytical cartridge. The chemosensor permitted rapid TAC measurements of aqueous samples, including teas, herbal infusions, beverages, and extra virgin olive oil extracts, providing results that correlated with those of the reference methods for TAC assessment, e.g., oxygen radical absorbance capacity (ORAC).

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Effects of processing and storage on antioxidant efficacy in foods

Cited by 2 publications

References 78 publications

Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food

Impact on antioxidant activity of including grape peel flour in a novel sorghum-based extruded food

A Smartphone-Based Chemosensor to Evaluate Antioxidants in Agri-Food Matrices by In Situ AuNP Formation

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