Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods

Zurita, Javier; Díaz-Rubio, M. Elena; Saura‐Calixto, Fulgencio

doi:10.3109/09637486.2012.681634

Cited by 72 publications

(48 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The polyphenol contents of the extractable polyphenol concentrates (obtained by aqueous–organic extraction and by pressurized hot water extraction) and the hydrolyzable polyphenol concentrates were evaluated using the spectrophotometric Folin‐Ciocalteau assay (Singleton and others ). The nonextractable proanthocyanidin content was determined in the concentrates by measuring the sum of absorbance at 450 and 555 nm; the results are expressed as milligram nonextractable proanthocyanidins/100 g dw, by using a standard curve from a polymeric proanthocyanidin concentrate (Zurita and others ). All these measurements were carried out in a Lambda 12 spectrophotometer (Perkin‐Elmer, Waltham, Mass., U.S.A.).…”

Section: Methodsmentioning

confidence: 99%

Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Sanz-Pintos

Pérez‐Jiménez

Buschmann

et al. 2017

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

Seaweeds are rich in different bioactive compounds with potential uses in drugs, cosmetics and the food industry. The objective of this study was to analyze macromolecular antioxidants or nonextractable polyphenols, in several edible seaweed species collected in Chile (Gracilaria chilensis, Callophyllis concepcionensis, Macrocystis pyrifera, Scytosyphon lomentaria, Ulva sp. and Enteromorpha compressa), including their 1st HPLC characterization. Macromolecular antioxidants are commonly ignored in studies of bioactive compounds. They are associated with insoluble dietary fiber and exhibit significant biological activity, with specific features that are different from those of both dietary fiber and extractable polyphenols. We also evaluated extractable polyphenols and dietary fiber, given their relationship with macromolecular antioxidants. Our results show that macromolecular antioxidants are a major polyphenol fraction (averaging 42% to total polyphenol content), with hydroxycinnamic acids, hydroxybenzoic acids and flavonols being the main constituents. This fraction also showed remarkable antioxidant capacity, as determined by 2 complementary assays. The dietary fiber content was over 50% of dry weight, with some samples exhibiting the target proportionality between soluble and insoluble dietary fiber for adequate nutrition. Overall, our data show that seaweed could be an important source of commonly ignored macromolecular antioxidants.

show abstract

Section: Methodsmentioning

confidence: 99%

Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Sanz-Pintos

Pérez‐Jiménez

Buschmann

et al. 2017

Journal of Food Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…The condensed tannins content was determined as described by Zurita, Díaz-Rubio, and Saura-Calixto (2012). The residue obtained in the extraction with methanol/acetone was used.…”

Section: Determination Of Condensed Tanninsmentioning

confidence: 99%

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Amaya-Cruz

Rodríguez-González

Pérez‐Ramírez

et al. 2015

Journal of Functional Foods

View full text Add to dashboard Cite

“…The EPA insoluble residue was used for the determination of NEPA according to a previously procedure described (Zurita, Diaz-Rubio, & Saura-Calixto, 2012). Ten ml of butanol/HCl (97.5:2.5, v/v) containing 0.7 g of FeCl3 were added to this residue and heated at 100 °C for 60 min.…”

Section: Extraction and Determination Of Proanthocyanidinsmentioning

confidence: 99%

Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers

Freire

Cofrades

Pérez‐Jiménez

et al. 2018

Food Research International

View full text Add to dashboard Cite

The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty acids and different emulsifiers (sodium caseinate, SC; whey protein isolate, WPI and isolated soy protein, ISP), were cold gelled after adding a natural extract rich in condensed tannins (CT). The GEs were characterized and their oxidative stability evaluated during storage (4 °C). All GEs formulated presented a solid-like structure showing generally excellent emulsion stability, which improved in GEs with the addition of CT. Non-extractable proanthocyanidins (NEPA) were the main source of polyphenol in samples enriched with CTs. The antioxidant activity of the systems was not affected by the use of different proteins as emulsifiers, but it was improved in GEs containing CT. The oxidation values recorded in the GE systems can generally be regarded as low even considering their enrichment with unsaturated fatty acids, which thus assures their suitability for use as fat replacers.

show abstract

Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods

Cited by 72 publications

References 28 publications

Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers

Contact Info

Product

Resources

About