Drying-induced physico-chemical changes in cranberry products.
Sugar-free cranberry juice (XAD) and juice with 15% of maltodextrin were dried by freeze-, vacuum and spray drying methods. Total phenolics (589-6435mg/kg dry matter) including 5 flavonols, 3 phenolic acids, 2 procyanidins and 5 anthocyanins were stronger affected by juice formulation than by drying methods. Spray drying of juice, regardless of its formulation, was competitive […]
LC-MS profiling highlights hazelnut (Nocciola di Giffoni PGI) shells as a byproduct rich in antioxidant phenolics.
The Italian "Nocciola di Giffoni", also known as "Tonda di Giffoni", a labelled Protected Geographical Indication (PGI) product, represents an important economic resource for the Italian market. The methanol (MeOH) extract of "Tonda di Giffoni" shells has been investigated for the phenolic content, assayed by the Folin-Ciocalteu method, and for the antioxidant activity by the […]
Gamma irradiation affects the total phenol, anthocyanin and antioxidant properties in three different persian pistachio nuts.
The effects of gamma irradiation (GR) on total phenol, anthocyanin and antioxidant activity were investigated in three different Persian pistachio nuts at doses of 0, 1, 2 and 4 kGy. The antioxidant activity, as determined by FRAP and DPPH methods, revealed a significant increase in the 1-2 kGy dose range. Total phenol content (TPC) revealed […]
Phenol metabolism and preservation of fresh in‐hull walnut stored in modified atmosphere packaging.
BACKGROUND: The effects of modified atmosphere packaging (MAP) on phenol metabolism and preservation of fresh in-hull walnuts have been investigated. Fruits were packaged under MAP1 (film thickness, 30 µm), MAP2 (45 µm), and MAP3 (50 µm) stored at -0.5 to 1.0 °C for up to 60 days. RESULTS: Firmness, soluble solid concentration (SSC), total phenols, total flavonoids, and total […]
Optimization of microwave roasting of peanuts and evaluation of its physicochemical and sensory attributes.
In this study, the microwave (MW) roasting (MWR) of peanuts (Arachis hypogaea L.) is attempted, optimized and compared with conventional drum roasting. A two factor/three level face centered composite design based MWR experiments was conducted at different roasting time (60, 180 and 300 s) and MW power levels (180, 540 and 900 W). The roasting […]
Hazelnut (Corylus avellana L.) Shells Extract: Phenolic Composition, Antioxidant Effect and Cytotoxic Activity on Human Cancer Cell Lines.
Hazelnut shells, a by-product of the kernel industry processing, are reported to contain high amount of polyphenols. However, studies on the chemical composition and potential effects on human health are lacking. A methanol hazelnut shells extract was prepared and dried. Our investigation allowed the isolation and characterization of different classes of phenolic compounds, including neolignans, […]
A systematic review on the health effects of plums (Prunus domestica and Prunus salicina).
In recent times, plums have been described as foods with health-promoting properties. Research on the health effects of plum continue to show promising results on its antiinflammatory, antioxidant and memory-improving characteristics. The increased interest in plum research has been attributed to its high phenolic content, mostly the anthocyanins, which are known to be natural antioxidants. […]
The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.
BACKGROUND: Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a function of roasting time and extract concentration, in order to […]
Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations.
Among popular crops, plum (Prunus domestica L.) has received special attention due to its health-promoting properties. The seasonality of this fruit makes it impossible to consume it throughout the year, so new products in a powder form may offer an alternative to fresh consumption and may be used as high-quality natural food ingredients. A 100% […]
Identification of novel peptides from 3 to 10kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure.
In the present study, two novel peptides Lys-Trp-Phe-Cys-Thr (KWFCT) and Gln-Trp-Phe-Cys-Thr (QWFCT) were purified and identified from 3 to 10kDa pine nut (Pinus koraiensis) meal protein. Their cytotoxicity and antioxidant activities in vitro were determined. Additionally, pulsed electric field technology, antioxidant activities, and circular dichroism were used together to investigate the relationship between antioxidant activities […]