Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts

Kamiloglu, Senem; Paslı, Ayça Ayfer; Özçelik, Beraat; Capanoglu, Esra

doi:10.1016/j.lwt.2013.11.040

Cited by 62 publications

(45 citation statements)

References 25 publications

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“…Slightly higher values than our results were reported for tree nut oils (Miraliakbari and Shahidi, 2008). Nonetheless, we obtained higher ABTS + results than fresh or dry hazelnuts, walnuts and pistachios assayed with their seed coats (Arcan and Yemenicioğlu, 2009); and considerably higher than walnut (Juglans regia), almond, apricot, raisin, fig, hazelnut (Kamiloglu et al, 2014), and the extracts of cashew shoots (Anacardium occidentale) (Razali et al, 2008).…”

Section: Abts +contrasting

confidence: 72%

Soil and Climate Determine Antioxidant Capacity of Walnuts

et al. 2017

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Factors as variety, soil and climatic conditions can influence the nutritional composition of walnuts and its resultant biological activity. The aim of this work was to study the influence of soil and climate factors in the antioxidant capacity of 10 different varieties of nuts, obtained from two experimental cultivars with different weather and soil conditions. Ten different varieties of walnut samples were obtained from two experimental cultivars, analyzing the antioxidant capacity by ORAC, DPPH• and ABTS+ methods. Eureka and Tehama walnuts showed the highest antioxidant capacity. Only Chico and Serr varieties (measured by ABTS+ method) and Franquette variety (measured by ORAC assay) increased their antioxidant capacity when cultured in Torre Blanca plots. The growing in El Chaparral plots increased the antioxidant capacity of every different variety. Minor temperature (especially when it reaches over -0 ºC) and humidity, as well as an increase on the annual rainfall are noteworthy factors that influence on the increase of antioxidant capacity of the wide majority of the analyzed walnuts.

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Section: Abts +contrasting

confidence: 72%

Soil and Climate Determine Antioxidant Capacity of Walnuts

et al. 2017

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“…Besides, the dried fruits is associated with improvement in the diet and reduction in obesity [31]. They could be seen as promise food in cancer prevention due to the presence of numerous antioxidant and anti-inflammatory phytochemicals, like the phenolic compounds [30,32]. The production of dried fruits is crescent and promissory [41].…”

Section: Introductionmentioning

confidence: 99%

Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

Corrêa

Rasia

García-Pérez

et al. 2015

Advanced Structured Materials

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Convective drying is a time-consuming process. Pretreatments in distilled water assisted with ultrasound, or the application of ultrasound during convective drying itself, could improve the mass transfer. In this work, the influence of pretreatment using distilled water (20 or 40 min at 25°C) assisted with ultrasound (55.5 W L −1 , 40 kHz) on convective drying kinetics (40 and 70°C, 1 m s −1 ) of pineapple slices (2.0 cm diameter, 0.5 cm thickness) was studied. The drying was carried out with (31 kWm −3 ; 21.8 kHz) and without ultrasound application being the kinetics simulated using a diffusive model. The results showed that pretreatment, the use of high drying temperatures, and the application of ultrasound during drying accelerated the drying process. The effective diffusivity identified by the model allowed the quantification of the effects of each of the studied variables on the drying rate of pineapple slices.

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“…Such relationship was also found in the studies involving the analysis of stricte chemical (e.g. methanolic, ethanolic) extracts of buckwheat sprouts (Ahmed et al, 2013;Christa & Soral-Smietana, 2008;Guo & Yao, 2006;Kim et al, 2004;Ren & Sun, 2014), as well as the previous studies concerning the antioxidant capacity of potentially bioavailable fractions of dried fruits with nuts (Kamiloglu, Pasli, Ozcelik, & Capanoglu, 2014) or enriched bakery products (Gawlik-Dziki, Dziki, Baraniak, & Lin, 2009;Gawlik-Dziki et al, 2013). Sprouting and the biotechnological treatments affect the nutraceutical potential of sprouted food; however, it should be kept in mind that its nutritional value may also change.…”

Section: Trypsin Inhibitors Chymotrypsin Inhibitorsmentioning

confidence: 52%

Potentially bioaccessible phenolics, antioxidant activity and nutritional quality of young buckwheat sprouts affected by elicitation and elicitation supported by phenylpropanoid pathway precursor feeding

Świeca

2016

Food Chemistry

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Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts

Cited by 62 publications

References 25 publications

Soil and Climate Determine Antioxidant Capacity of Walnuts

Soil and Climate Determine Antioxidant Capacity of Walnuts

Use of Ultrasound in the Distilled Water Pretreament and Convective Drying of Pineapple

Potentially bioaccessible phenolics, antioxidant activity and nutritional quality of young buckwheat sprouts affected by elicitation and elicitation supported by phenylpropanoid pathway precursor feeding

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