Antioxidants

Research

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20 pages, 1602 KiB

Open AccessArticle

High-Throughput Quantification of 32 Bioactive Antioxidant Phenolic Compounds in Grapes, Wines and Vinification Byproducts by LC–MS/MS

by Eleni D. Myrtsi, Sofia D. Koulocheri, Vassilios Iliopoulos and Serkos A. Haroutounian

Antioxidants 2021, 10(8), 1174; https://doi.org/10.3390/antiox10081174 - 23 Jul 2021

Cited by 13 | Viewed by 2876

Abstract

The well-established, health-benefitting effects of grapevines and derivatives (wines and vinification byproducts) are attributed to their antioxidant phenolic content. The dearth of an efficient method for the simultaneous quantitation of antioxidant phenolics prompted us to develop a novel method utilizing triple quadrupole LC–MS/MS [...] Read more.

The well-established, health-benefitting effects of grapevines and derivatives (wines and vinification byproducts) are attributed to their antioxidant phenolic content. The dearth of an efficient method for the simultaneous quantitation of antioxidant phenolics prompted us to develop a novel method utilizing triple quadrupole LC–MS/MS for the accurate, fast, simultaneous quantitation of the 32 most abundant grapevine phenolics. The fully validated, novel method is capable to simultaneously record the quantitative presence of 12 phenolic acids, 19 polyphenols and coniferyl aldehyde (a phenolic compound extracted from cork stoppers into wines) and is applicable for the determination of antioxidant phenolics content of grape berries, pomace, stems and wines. Its utility was demonstrated for three native Greek grapevine varieties, two red (Mandilaria and Aidani mavro) and one white (Monemvassia). Results herein highlighted the stems of the Monemvassia white variety as particularly rich in antioxidant phenolics such as the flavonol monomer (+)-catechin (387 mg/kg) and the dimer procyanidin B1 (400 mg/kg) along with stilbene phytoalexin trans-resveratrol (24 mg/kg). These results are in line with the TPC, TFC and TTC content of stems and the determined antioxidant capacities, highlighting the stems of this Vitis vinifera variety as potentially exploitable source of antioxidant phenolics. Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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22 pages, 2089 KiB

Open AccessArticle

The Effect of Carnosol, Carnosic Acid and Rosmarinic Acid on the Oxidative Stability of Fat-Filled Milk Powders throughout Accelerated Oxidation Storage

by Katerina Tzima, Nigel P. Brunton, Noel A. McCarthy, Kieran N. Kilcawley, David T. Mannion and Dilip K. Rai

Antioxidants 2021, 10(5), 762; https://doi.org/10.3390/antiox10050762 - 11 May 2021

Cited by 4 | Viewed by 3390

Abstract

The in vitro antioxidant effects of the most potent antioxidants of rosemary, namely carnosol, carnosic acid and rosmarinic acid (c: ca: ra) were assessed in fat-filled milk powders (FFMPs) under accelerated conditions (40 °C and relative humidity (RH) 23%) over 90 days. Lipid [...] Read more.

The in vitro antioxidant effects of the most potent antioxidants of rosemary, namely carnosol, carnosic acid and rosmarinic acid (c: ca: ra) were assessed in fat-filled milk powders (FFMPs) under accelerated conditions (40 °C and relative humidity (RH) 23%) over 90 days. Lipid oxidation was assessed in FFMPs by measuring peroxide values (PVs), thiobarbituric acid reactive substances (TBARS) and aroma volatiles using headspace (HS) solid-phase microextraction (SPME) coupled to gas-chromatography-mass spectrometry (GC-MS). The antioxidant potency of c: ca: ra exhibited a concentration-related effect (308 ppm > 200 ppm > 77 ppm), with the highest concentration being the most effective at controlling the formation of TBARS and PVs. At a concentration of 308 ppm c: ca: ra were particularly effective (p < 0.05) in inhibiting all the evaluated oxidation indices (primary and secondary) compared to the control samples, but in some cases less effectively (p < 0.05) than butylated hydroxyanisole: butylated hydroxytoluene (BHA: BHT) (200 ppm). Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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14 pages, 1667 KiB

Open AccessArticle

Assessment of Antioxidants in Selected Plant Rootstocks

by Samuel Magnus, Filip Gazdik, Naser A. Anjum, Eliska Kadlecova, Zuzana Lackova, Natalia Cernei, Martin Brtnicky, Jindrich Kynicky, Borivoj Klejdus, Tomas Necas and Ondrej Zitka

Antioxidants 2020, 9(3), 209; https://doi.org/10.3390/antiox9030209 - 03 Mar 2020

Cited by 6 | Viewed by 2777

Abstract

The service tree (Sorbus domestica) is a wild fruit tree with immense medicinal and industrial value. This study aimed at determining the four major groups of antioxidants (flavonoids, phenolic acids and aldehydes, catechin and procyanidin) in rootstocks of Crataegus laevigata (genotypes [...] Read more.

The service tree (Sorbus domestica) is a wild fruit tree with immense medicinal and industrial value. This study aimed at determining the four major groups of antioxidants (flavonoids, phenolic acids and aldehydes, catechin and procyanidin) in rootstocks of Crataegus laevigata (genotypes O-LE-14 and O-LE-21), Aronia melanocarpa (genotypes O-LE-14 and O-LE-21), Chaenomeles japonica (genotype O-LE-9) and Cydonia oblonga (BA 29) (genotypes O-LE-14 and O-LE-21). Hyperoside (Quercetin 3-D-galactoside) was the most abundant flavonoid compound, since its average content in the rootstocks of Crataegus laevigata (O-LE-21) was 180.68 ± 0.04 μg·g⁻¹. Dihydrokaempherol was the least frequently found flavonoid compound, with an average concentration of 0.43 ± 0.01 μg·g⁻¹ in all the rootstocks of plants considered in this study. Among the phenolic compounds, the most represented one was protocatechuic acid, with 955.92 ± 10.25 μg·g⁻¹ in the rootstocks of Aronia melanocarpa (O-LE-14). On the other hand, the least represented p-Coumaric acid exhibited the average concentration of 0.34 ± 0.01 μg·g⁻¹ in the plant rootstocks. Epicatechin was the most abundant catechin compound, with a content of 3196.37 ± 50.10 μg·g⁻¹ in the rootstocks of Aronia melanocarpa (O-LE-14). The lowest represented catechin compound was epigallocatechin, with the average concentration of 0.95 ± 0.08 μg·g⁻¹ in the screened plant rootstocks. From the procyanidin compounds, the most abundant one was procyanidin b2 in the rootstocks of Crataegus laevigata (O-LE-14), with a concentration of 5550.40 ± 99.56 μg·g⁻¹. On the contrary, procyanidin a2, with an average concentration of 40.35 ± 1.61 μg·g⁻¹, represented the least frequent procyanidin compound in all the plant rootstocks screened herein. Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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17 pages, 3176 KiB

Open AccessArticle

Extraction Optimization and Evaluation of the Antioxidant and α-Glucosidase Inhibitory Activity of Polysaccharides from Chrysanthemum morifolium cv. Hangju

by Xiaoyan Hou, Xia Huang, Jianlong Li, Guangyang Jiang, Guanghui Shen, Shanshan Li, Qingying Luo, Hejun Wu, Meiliang Li, Xingyan Liu, Anjun Chen, Meng Ye and Zhiqing Zhang

Antioxidants 2020, 9(1), 59; https://doi.org/10.3390/antiox9010059 - 09 Jan 2020

Cited by 30 | Viewed by 3736

Abstract

In order to evaluate the antioxidant and α-glucosidase activities of polysaccharides from Chrysanthemum morifolium cv. Hangju (CMPs), the response surface methodology was applied to optimize the parameters for extraction progress of CMPs by ultrasound, with heat reflex extraction (HRE) performed as the control. [...] Read more.

In order to evaluate the antioxidant and α-glucosidase activities of polysaccharides from Chrysanthemum morifolium cv. Hangju (CMPs), the response surface methodology was applied to optimize the parameters for extraction progress of CMPs by ultrasound, with heat reflex extraction (HRE) performed as the control. The difference in the physicochemical properties of polysaccharides obtained by the two methods were also investigated. The maximum yields (8.29 ± 0.18%) of polysaccharides extracted by ultrasonic assisted extraction (UAE) were obtained under the optimized conditions of ultrasonic power 501 W, extraction time 19 min, and ratio of liquid-to-raw material 41 mL/g. Polysaccharides extracted by UAE possessed lower protein contents (2.56%) and higher uronic acids contents (7.08%) and low molecular weight fractions than that by HRE. No significant differences were found in monosaccharide composition and Fourier transform infrared (FT-IR) spectra of polysaccharides extracted by UAE and HRE, while polysaccharides by UAE possessed stronger antioxidant and α-glucosidase inhibitory activities. Therefore, UAE was an efficient way to obtain CMPs. Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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Review

Jump to: Research

22 pages, 1520 KiB

Open AccessReview

Strategies to Broaden the Applications of Olive Biophenols Oleuropein and Hydroxytyrosol in Food Products

by Mariana Monteiro, Andreia F. R. Silva, Daniela Resende, Susana S. Braga, Manuel A. Coimbra, Artur M. S. Silva and Susana M. Cardoso

Antioxidants 2021, 10(3), 444; https://doi.org/10.3390/antiox10030444 - 13 Mar 2021

Cited by 19 | Viewed by 3709

Abstract

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety [...] Read more.

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal, antimicrobial, and antitumor activities, providing a wide range of applications as functional food ingredients. HT is Generally Recognised as Safe (GRAS) by the European Food Safety Authority (EFSA) and the Food and Drug Administration (FDA), whereas OLE is included in EFSA daily consumptions recommendations, albeit there is no official GRAS status for its pure form. Their application in food, however, may be hindered by challenges such as degradation caused by processing conditions and undesired sensorial properties (e.g., the astringency of OLE). Among the strategies to overcome such setbacks, the encapsulation in delivery systems and the covalent and non-covalent complexation are highlighted in this review. Additionally, the synthesis of OLE and HT derivatives are studied to improve their applicability. All in all, more research needs however to be carried out to investigate the impact of these approaches on the sensory properties of the final food product and its percussions at the gastrointestinal level, as well as on bioactivity. At last limitations of these approaches at a scale of the food industry must also be considered. Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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16 pages, 1867 KiB

Open AccessReview

Natural Extracts That Stimulate Adipocyte Browning and Their Underlying Mechanisms

by Min-Kyeong Lee, Bonggi Lee and Choon Young Kim

Antioxidants 2021, 10(2), 308; https://doi.org/10.3390/antiox10020308 - 17 Feb 2021

Cited by 8 | Viewed by 7788

Abstract

Despite progress in understanding the developmental lineage and transcriptional factors regulating brown and beige adipocytes, the role of environmental modifiers, such as food components and natural extracts, remains to be elucidated. Furthermore, the undesirable pleiotropic effects produced by synthetic drugs targeting adipose tissue [...] Read more.

Despite progress in understanding the developmental lineage and transcriptional factors regulating brown and beige adipocytes, the role of environmental modifiers, such as food components and natural extracts, remains to be elucidated. Furthermore, the undesirable pleiotropic effects produced by synthetic drugs targeting adipose tissue browning and thermogenesis necessitate research into alternative natural sources to combat obesity and related metabolic disorders. The current review, therefore, focused on the effects of various extracts from foods, plants, and marine products on adipose tissue browning and obesity. In particular, the recent findings of food components and marine products on adipose tissue browning will be discussed here. Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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29 pages, 890 KiB

Open AccessReview

Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

by Valentina Melini, Francesca Melini, Francesca Luziatelli and Maurizio Ruzzi

Antioxidants 2020, 9(12), 1216; https://doi.org/10.3390/antiox9121216 - 02 Dec 2020

Cited by 44 | Viewed by 5547

Abstract

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional [...] Read more.

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being. Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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30 pages, 1773 KiB

Open AccessReview

Plant-Derived Natural Antioxidants in Meat and Meat Products

by Georgios Manessis, Aphrodite I. Kalogianni, Thomai Lazou, Marios Moschovas, Ioannis Bossis and Athanasios I. Gelasakis

Antioxidants 2020, 9(12), 1215; https://doi.org/10.3390/antiox9121215 - 02 Dec 2020

Cited by 86 | Viewed by 6963

Abstract

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, [...] Read more.

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry. Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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21 pages, 729 KiB

Open AccessReview

Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms

by Miklós Takó, Erika Beáta Kerekes, Carolina Zambrano, Alexandra Kotogán, Tamás Papp, Judit Krisch and Csaba Vágvölgyi

Antioxidants 2020, 9(2), 165; https://doi.org/10.3390/antiox9020165 - 18 Feb 2020

Cited by 176 | Viewed by 11135

Abstract

Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant extracts and individual phenolics [...] Read more.

Phenolic compounds and extracts with bioactive properties can be obtained from many kinds of plant materials. These natural substances have gained attention in the food research as possible growth inhibitors of foodborne pathogenic and spoilage bacteria. Many phenolic-enriched plant extracts and individual phenolics have promising anti-quorum sensing potential as well and can suppress the biofilm formation and toxin production of food-related pathogens. Various studies have shown that plant phenolics can substitute or support the activity of synthetic food preservatives and disinfectants, which, by the way, can provoke serious concerns in consumers. In this review, we will provide a brief insight into the bioactive properties, i.e., the antimicrobial, anti-quorum sensing, anti-biofilm and anti-enterotoxin activities, of plant phenolic extracts and compounds, with special attention to pathogen microorganisms that have food relation. Carbohydrase aided applications to improve the antimicrobial properties of phenolic extracts are also discussed. Full article

(This article belongs to the Special Issue Natural and Synthetic Antioxidants as Food Additives)

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