المؤلفون: Meriem Benbraham, Loucif Chemache, Esra Capanoglu, Malika Barkat, Makhlouf Chaalal, Farida Kehal

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 15-30 (2021)

مصطلحات موضوعية: in vitro gastrointestinal digestion, 0303 health sciences, Antioxidant, varietal effect, 030309 nutrition & dietetics, Chemistry, medicine.medical_treatment, antioxidant activity, phenolic compounds, 04 agricultural and veterinary sciences, TP368-456, sun-drying effect, 040401 food science, Food processing and manufacture, Industrial and Manufacturing Engineering, 03 medical and health sciences, 0404 agricultural biotechnology, medicine, figs, Food science, Food Science

الوصف: Varietal and sun-drying effects on phenolic compounds and their antioxidant activity were investigated during the in vitro gastrointestinal digestion of fresh and dried figs. The total phenolic compounds (phenolic, flavonoids, and proanthocyanidin) and their antioxidant activity (ferric reducing power; free radical scavenging activity DPPH, and phosphomolybdenum test) were evaluated before and after digestion. The total phenolic compounds and the antioxidant capacities of fresh and dried figs obtained before digestion were significantly (p < 0.05) higher than those obtained after digestion. A significant decrease (p < 0.05) of phenolic compounds and their antioxidant activity was observed during different digestion phases (oral phase > gastric phase > intestinal phase). A positive correlation was found between the total phenolic compounds and the antioxidant activity tested for both fresh and dried figs. Furthermore, the results showed that the digestion has no effect on the total phenolic compounds; however, a negative influence of the pH and the enzymes was observed on these compounds and their antioxidant activity. During in vitro gastrointestinal digestion, the varietal and the sun-drying has no significant effect on the phenolic compounds and their antioxidant activity. Likewise, the fresh or dry variety kept a high content before and after the digestion.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12a238959e4e07d80998f695060ba8adTest
https://doi.org/10.2478/aucft-2021-0002Test

المؤلفون: Józef Gorzelany, Maciej Balawejder, Miłosz Zardzewiały, Tomasz Piechowiak, Piotr Antos, Natalia Matłok

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 2, Pp 146-155 (2020)

مصطلحات موضوعية: Antioxidant, medicine.medical_treatment, ozonation, antioxidant activity, hs-spme, 01 natural sciences, Food processing and manufacture, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, medicine, essential oils, polyphenols, scots pine, biology, Chemistry, 010401 analytical chemistry, Scots pine, food and beverages, Industrial chemistry, 04 agricultural and veterinary sciences, TP368-456, biology.organism_classification, 040401 food science, 0104 chemical sciences, Pinus , Horticulture, Yield (chemistry), Shoot, Composition (visual arts), Food Science

الوصف: This study examined the impact of the ozonation procedure on the content of bioactive compounds in young shoots of Pinus sylvestris L. as well as on the yield and the composition of the essential oils and volatile fraction. The ozonation process consisted of exposure of the raw material during 5, 15 and 30 min to the ozone gas with the concentration of 10 and 100 ppm, and then it was stored for 24 hours. In the ozonated pine shoots, the content of vitamin C overall content of polyphenol content and antioxidant potential were determined. It was found that the investigated parameters increased as a result of the utilized procedure. The observed increase in the content of tested bioactive compounds was dependent on exposition time and was found to be highest for ozonated material for 15 min with ozone gas at a concentration of 10 ppm. As a result of the ozonation procedure the content of polyphenolic compounds and vitamin C content increased. Whereas it, did not have a significant effect on composition of the obtained essential oils. It was found that ozone is an effective elicitor, which allows increasing the content of bioactive compounds in pine shoots.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d789e443b9358b6928c25a9ea867769Test
https://doi.org/10.2478/aucft-2020-0013Test