Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

Nowicka, Paulina; Wojdyło, Aneta; Samoticha, Justyna

doi:10.1016/j.jff.2016.06.024

Cited by 74 publications

(79 citation statements)

References 32 publications

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“…α ‐Amylase and α ‐glucosidase are two of the enzymes (pancreatic and intestinal, respectively) responsible for the breakdown of oligosaccharides and disaccharides into monosaccharides, which are the compounds suitable for absorption. The inhibition of these enzymes may be a good strategy to regulate the metabolic alterations related to type 2 diabetes and hyperglycemia . In this study, therefore, the inhibition of these enzymes was measured in pistachios and results are presented in Table as IC 50 (mg of dried nut mL −1 ).…”

Section: Resultssupporting

confidence: 93%

“…α ‐Amylase and α ‐glucosidase inhibition were assayed according to the procedure described by Nowicka et al . The α ‐amylase inhibitory effect was assayed by the reducing groups released from starch by the reduction of 3,5‐dinitrosalicylic acid (DNS), while in the case of the inhibition of α ‐glucosidase activity, the determination was carried out by measuring the amount of glucose hydrolyzed from p ‐nitrophenyl‐ α ‐ d ‐glucopyranoside.…”

Section: Methodsmentioning

confidence: 99%

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Functional and sensory properties of pistachio nuts as affected by cultivar

et al. 2019

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BACKGROUND Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only a few studies that describe and compare key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, and inhibition of α‐amylase and β‐glucosidase), aromatic compounds with gas chromatography–mass spectrometry (GC–MS), and by examining their sensory properties with a trained panel. RESULTS A combination of LC‐PDA‐MS‐QTof (liquid chromatography photodiode array quadrupole time‐off flight mass spectrometry) and electrospray ionization was used to determine two phenolic acids, nine flavonols, one anthocyanin, and three flavan‐3‐ols in pistachio cultivars, with a total concentration ranging from 500 to 6065 mg 100 g−1 dry weight (dw). The total polymeric procyanidins concentrations oscillated between 348 and 5919 mg 100 g−1 dw, (−)‐epicatechin being the major monomer contributor. Pinene was the most abundant volatile compound (∼200 mg kg−1 dw), and, in the sensory analysis of samples, 23 sensory attributes were found to differ significantly among the cultivars. CONCLUSION The cultivar ‘Larnaka’ stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α‐amylase and β‐glucosidase inhibition), and the cultivars ‘Kastel’ and ‘Kerman’ showed the most attractive sensory properties, mainly the most intense flavor. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

Functional and sensory properties of pistachio nuts as affected by cultivar

et al. 2019

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“…Previously, ACN profiles were studied in smoothies based on berry fruits, such as blackcurrant, cranberry and chokeberry (representing 9–45% of total polyphenolic content) and based on Prunus fruits, such as peach, apricot and plum (representing 0–26% of total polyphenolic content) . In the smoothies under study, the content of total ACNs ranged from 2.20 mg 100 g −1 FW in the smoothie sample Q1Mo to 103 mg 100 g −1 FW in the sample F1W.…”

Section: Resultsmentioning

confidence: 99%

“…Pectin content was analyzed according to the Morris method, as previously described . Vitamin C was analyzed using high‐performance liquid chromatography (HPLC), as described by Wojdyło et al …”

Section: Methodsmentioning

confidence: 99%

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Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Cano‐Lamadrid

Nowicka

Hernández³

2018

J Sci Food Agric

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A positive effect of the addition of minor crops (fig, jujube and quince) was observed on the nutritional and functionality of the novel pomegranate smoothies. Moreover, the addition of jujube contributed to an enrichment of the final smoothies in vitamin C and organic acids, while an increase of pectin content was found in fig and quince pomegranate based smoothies. Therefore, the blend of minor Mediterranean crop purées with pomegranate juice to produce smoothies is a good strategy to promote the consumption of these healthy but underutilized fruits. © 2018 Society of Chemical Industry.

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Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Yusuf

Nowicka

2022

J Sci Food Agric

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Background Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. Results In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti‐aging, and anti‐obesity activities with antioxidant potential by ABTS (2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and FRAP (ferric reducing ability of plasma) assays. The studied juices were also compared for physicochemical characteristics: titratable acidity, pH, pectin content, total soluble solids, dry mass, ash, viscosity, turbidity, osmolality, and color. The results of the study showed that normal purple carrot juice exhibited the best activities in all biological and antioxidant tests, except for anti‐α‐glucosidase activity. Normal purple carrot juice also had the highest total mineral content with elevated results for titratable acidity, pH, total soluble solids, dry mass, ash, viscosity, and osmolality. Conclusion Purple carrot juices demonstrated elevated health‐promoting activities and could be used in blended beverage recipes to attract children's attention. The results of sensorial characteristics (appearance, color, and taste) of juices, however, showed that people are more familiar with orange carrot products. © 2022 Society of Chemical Industry.

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Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

Cited by 74 publications

References 32 publications

Functional and sensory properties of pistachio nuts as affected by cultivar

Functional and sensory properties of pistachio nuts as affected by cultivar

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

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