Evaluation of antioxidant capacity of Chinese five-spice ingredients

Bi, Xinyan; Soong, Yean Yean; Lim, Siang Wee; Henry, Christiani Jeyakumar

doi:10.3109/09637486.2015.1007452

Cited by 19 publications

(12 citation statements)

References 16 publications

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“…According to studies of Bi et al. (), the strong correlation between TPC and AC measured by ABTS was observed for cloves extracts. It may suggest that active compounds from cloves have high contribution to antioxidant overall capacity of RBC.…”

Section: Resultsmentioning

confidence: 85%

“…The strong correlation between TPC/ABTS and TPC/PCL ACW data (r = 0.97 and r = 0.81, respectively) were observed. According to studies of Bi et al (2015), the strong correlation between TPC and AC measured by ABTS was observed for cloves extracts. It may suggest that active compounds from cloves have high contribution to antioxidant overall capacity of RBC.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

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Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes

Przygodzka

Zieliński

Ciesarová

et al. 2016

Food Science & Nutrition

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The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye‐buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

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Section: Resultsmentioning

confidence: 85%

Section: Antioxidant Propertiesmentioning

confidence: 99%

Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes

Przygodzka

Zieliński

Ciesarová

et al. 2016

Food Science & Nutrition

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“…Fruit with high antioxidants implies high nutritional value. DPPH and ABTS radical systems were extensively used to measure antioxidant capacity of various antioxidant compounds (Bi, Soong, Lim, & Henry, ; Feng et al, ). Results in the present work showed that DPPH and ABTS radical‐scavenging activities were induced by precooling treatment and reached max on the 15th day of storage, which suggested the precooling treatment had potential effect to enhance the nutritional value of fruits.…”

Section: Discussionmentioning

confidence: 99%

Forced-air precooling treatment enhanced antioxidant capacities of apricots

Yan

Song

et al. 2017

J Food Process Preserv

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Effects of forced-air precooling on fruit quality and antioxidant system of apricot were evaluated in this study. Apricots were forced-air precooled for 24 hr at 08C, and then stored at 08C for up to 20 days. Results showed that precooling treatment slowed down a decrease of titratable acidity (TA) and total soluble solids (TSS) during storage period, whereas it had no effect on pH and L* value. On the 15th day of storage, associated with higher flavonoids content, precooled fruit had 73.6% higher DPPH and 183% higher ABTS radical-scavenging activities than the control. In addition, the peak of ascorbate peroxidase (APX) was earlier, and H 2 O 2 content was reduced by precooling treatment with respect to control. These results indicate that precooling treatment could maintain the quality of apricot by enhancing antioxidant activity. Practical applicationsFruit with high antioxidants implies high nutritional value. In this study, we found forced air precooling induced an increase of antioxidant activity of apricots. Precooling treatment should be used to enhance the quality and nutritional value of apricots. | I N TR ODU C TI ONApricot is a widely cultivated fruit tree in the Mediterranean and Asian regions. Due to their pleasant aroma, sweetness and juiciness, apricots are appreciated by consumers (Solis-Solis, Calder on-Santoyo, SchorrGalindo, Luna-Solano, & Ragazzo-S anchez, 2007). However, apricots, which present typical respiration climacteric, suffer from rapid softening and decay after harvest. Thus, apricot fruit have limited postharvest life (Wang et al., 2015).Because respiration rate and ethylene are reduced in cold storage, cold storage is the most effective method among postharvest treatments to prolong fruit shelf life. Ripe apricot fruit can be stored at room temperature for 2-3 days without losing edible value, while it can be stored at 08C for a few weeks (Dong, Lurie, & Zhou, 2002).Precooling can rapidly remove field heat prior to transportation or storage, and it is a critical step in the food cold chain (Defraeye et al., 2014). After precooled, respiration rate of fruits is reduced and the process of senescence is retarded. Pathogens development is also inhibited, and fruit decay is decreased (Nilsson, 2000). Thereby, postharvest changes of climacteric fruits are delayed when fruits are precooled immediately and stored at low temperatures. Moreover, precooling can reduce cooling load of storage rooms (Brosnan & Sun, 2001). For apricots, forced-air precooling is adapted to a wide range of commodities (Mitchell, 1992). Agar et al. (2006) also found that forced-air precooling at 08C extended the shelf-life and improved the appearance of apricots.Besides its delicious taste, excellent flavor and attractive colors, apricot is also a fruit of high nutritional value (Drogoudi et al., 2008).Apricot fruits contain phytonutrients, such as flavonoids and polyphenols, which can act as antioxidants and protect against cancers and heart diseases by reducing the reactive oxygen species in human body ...

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“…Many studies have displayed that the use of antioxidants, as well as herbal agents, might help to reduce OS. 9 Furthermore, medicinal herbs are expected to have a similar degree of efficacy without the side effects related to conventional medication.…”

Section: Introductionmentioning

confidence: 99%

Effects of cinnamon supplementation on antioxidant status and serum lipids in women with polycystic ovary syndrome

Borzoei

Rafraf

Niromanesh

et al. 2018

Journal of Traditional and Complementary Medicine

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BackgroundThe objectives of study were to investigate the effects of cinnamon supplementation on antioxidant status and serum lipids in women with polycystic ovary syndrome (PCOS).MethodsThis double-blind randomized controlled clinical trial was conducted on 84 overweight or obese PCOS patients; aged 20–38 years. Subjects in cinnamon (n = 42) and placebo (n = 42) groups were given 3 cinnamon capsules (each one contained 500 mg cinnamon) or placebo daily for 8 weeks. Fasting blood samples, anthropometric measurements and dietary intake data were gathered at the beginning and at the end of the study. Independent t test, paired t test and analysis of covariance were used to analyze of data.ResultsCinnamon significantly increased serum total antioxidant capacity (P = 0.005). Malondialdehyde was significantly decreased compared with placebo (P = 0.014). Cinnamon supplementation significantly improved serum level of total cholesterol, low-density lipoprotein cholesterol and high-density lipoprotein cholesterol (all P < 0.05). No significant effect was detected on serum triglyceride level.ConclusionsCinnamon supplementation improved antioxidant status and serum lipid profile in women with PCOS and may be applicable for reducing PCOS risk factors.

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Evaluation of antioxidant capacity of Chinese five-spice ingredients

Cited by 19 publications

References 16 publications

Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes

Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes

Forced-air precooling treatment enhanced antioxidant capacities of apricots

Effects of cinnamon supplementation on antioxidant status and serum lipids in women with polycystic ovary syndrome

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