Total antioxidant capacity of edible plants commonly found in East Asia and the Middle East determined by an amperometric method

Кухаренко, А. В.; Brito, Alex; Yashin, Ya. I.; Yashin, A. Ya.; Kuznetsov, Roman M.; Markin, Pavel A.; Bochkareva, N. L.; Pavlovskiy, Igor A.; Appolonova, Svetlana A.

doi:10.1007/s11694-019-00329-8

Cited by 6 publications

(3 citation statements)

References 64 publications

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“…The antioxidant activity in the raw materials and products was determined at the device "TsvetYauza-01-AA" (NPO "Himautomatica", RF), based on the amperometry method [32,33].…”

Section: The Study Materials and Methodsmentioning

confidence: 99%

Devising technology for dairy products involvinglow-esterified pectin products

Nabiyeva

Zhexenbay

Iskakova

et al. 2021

EEJET

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The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

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“…The antioxidant activity in the raw materials and products was determined at the device "TsvetYauza-01-AA" (NPO "Himautomatica", RF), based on the amperometry method [32,33].…”

Section: The Study Materials and Methodsmentioning

confidence: 99%

Devising technology for dairy products involvinglow-esterified pectin products

Nabiyeva

Zhexenbay

Iskakova

et al. 2021

EEJET

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“…The functions of Spirulina polyphenols are not only limited to antimicrobial and antimutagenic activities, but also anticancer, antiaging, anti-inflammation, lung defensive; neuroprotective, cardioprotective, hepatoprotective, and many more as illustrated in Figure 2. Furthermore, different studies have indicated their antimicrobial roles against different foodborne pathogens (Ghomari et al, 2019;Papalia et al, 2019;Polverari et al, 2019), antioxidative roles (Salamatullah, 2014;Irakli et al, 2018;Papalia et al, 2019;Kukharenko et al, 2020), antifungal and antimycotoxin roles (Shishido et al, 2015;Christ-Ribeiro et al, 2019), cardiovascular health promoting properties (Huang et al, 2018), control and elimination of life-threatening viruses (Carrera-González et al, 2013;Martínez-Martos et al, 2014;Mathur, 2019), neural protection and boosting the immune system (Martínez-Martos et al, 2014;Kumar et al, 2017), antidiabetes, antihypertensive, and anti-obesity roles (Hu et al, 2019;Lafarga et al, 2020), anticancer properties (Jung et al, 2019;Marková et al, 2020), and the prevention of retinal neurodegeneration and improvement of eyesight (Okamoto et al, 2019). Another study showed the chemopreventive role of Spirulina water extract solution which revealed good results in a human lung cancer A549 cell line with a considerable reduction of cancer cell viability and multiplication (Czerwonka et al, 2018).…”

Section: Phenols and Polyphenols Of Spirulinamentioning

confidence: 99%

Spirulina phenolic compounds: natural food additives with antimicrobial properties

Metekia¹,

Ulusoy²,

Habte‐Tsion³

2021

IFRJ

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Food safety is a scientific discipline to ensure consumers’ safety and prevent food-related harms, hazards, or risks along the entire food supply chain. Although fish and seafood products are the best means for securing food and nutrition in a population, they are also highly perishable, being vulnerable to pathogenic bacteria and fungi. This review thus aimed to provide updated scientific information on the role of the phenolic compounds of Spirulina as food additives, and their antimicrobial activities in fish and seafood products, in a food safety context. Recent applications of Spirulina phenolic compounds showed good results in contaminated fish and seafood products. Different studies have concluded that Spirulina phenolic compounds such as polyphenols, C-phycocyanin, γ-linolenic acid, fatty acids, and the combination of lauric and palmitoleic acids have antimicrobial activity in eliminating and/or controlling the growth of pathogenic bacteria such as Escherichia coli, Pseudomonas aeruginosa, and Bacillus subtilis, and fungi such as Aspergillus flavus and Aspergillus niger. Overall, Spirulina can be considered as an emerging natural food additive with antimicrobial activities against pathogenic fungi and bacteria.

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“…Экстракцию производили 70% раствором этилового спирта, встряхивая в течение одного часа на перемешивающем устройстве. Для построения градуировочного графика использовали растворы кверцетина и галловой кислоты [21][22].…”

Section: материалы и методы исследованияunclassified

Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products

Пронина

Набиева

Bazylkhanova

et al. 2021

jour

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This article reflects the results of a study of the content of vitamins, polyphenols, antioxidants in medicinal raw materials of local origin (licorice root, St. rose hips, flax seeds) in order to study their beneficial properties as a component for marmalade products that have an immunostimulating effect. According to laboratory studies, the largest amount of polyphenols is found in the leaves of sea buckthorn and St. John's wort (60.02% and 12.82%, respectively), antioxidants (3.61 mg / 100 g and 2.49 mg / 100 g) and most of the B vitamins (В₂ in sea buckthorn leaves 0.777 mg / 100 g, and in St. John's wort 0.088 mg / 100 g, В₅ - 1.506 mg / 100 g and 0.061 mg / 100 g, respectively, В₆ - 0.680 mg / 100 g in sea buckthorn leaves and 0.427 mg / 100 g in St. John's wort). A high content of vitamin C was found in rose hips (4.355 mg / 100g) and St. John's wort (4.314 mg / 100g). In the leaves of sea buckthorn, the content of ascorbic acid is 1.409 mg / 100 g, which is 67% less compared to St. John's wort. In this regard, it follows that the most promising raw materials for imparting an immunostimulating effect to marmalade confectionery products are sea buckthorn leaves and St. John's wort.

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Total antioxidant capacity of edible plants commonly found in East Asia and the Middle East determined by an amperometric method

Cited by 6 publications

References 64 publications

Devising technology for dairy products involvinglow-esterified pectin products

Devising technology for dairy products involvinglow-esterified pectin products

Spirulina phenolic compounds: natural food additives with antimicrobial properties

Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products

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