The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity vegetables has been evaluated in 20 vegetables, using different assays (lipoperoxyl hydroxyl radicals scavenging TEAC). Artichoke was only vegetable that kept its very high scavenging-lipoperoxyl radical capacity all methods. highest losses LOO. were observed cauliflower after boiling pea boiling, zucchini frying. Beetroot, green bean, garlic their most...

The antioxidant properties of seven dessert spices (anise, cinnamon, ginger, licorice, mint, nutmeg, and vanilla) were compared with those the common food antioxidants butylated hydroxyanisole (BHA) (E-320), hydroxytoluene (BHT) (E-321), propyl gallate (E-310). influence irradiation process on activity was also evaluated. Mint cinnamon exhibited a higher percentage inhibition oxidation than other analyzed antioxidants, as tested by lipid peroxidation assay (LOO*). Nutmeg, anise, licorice...

Several oat brans (crunchy bran, bran alone, and breakfast cereal) wheat (wheat powder, with malt flavor, cereal, tablet of cellulose) used as dietary fiber supplements by consumers were evaluated alternative antioxidant sources (i) in the normal human consumer, preventing disease promoting health, (ii) food processing, preserving oxidative alterations. Products containing exhibited higher peroxyl radical scavenging effectiveness than those bran. Wheat powder was best hydroxyl (OH*)...

Abstract: Large amounts of floral bio‐residues (92.6 g per 100 flowers) are generated and wasted in the production saffron ( Crocus sativus ) spice. Progress mechanization crop offer opportunity to expand uses C. flowers, beyond spice (dried stigmas). The antioxidant potential flowers saffron, their separate parts (tepals, stamens, styles, stigmas) were evaluated by 4 vitro assays: lipid peroxidation, deoxyribose assay, Rancimat test, Trolox equivalent capacity. Phenolic content crocetin...

The purpose of this study was to determine and compare the phenolic acid composition, flavonoid content antioxidant activity fruits from common date cultivars. simple ranged 15.73 (Mermella variety) 54.66 mg/100 g fresh weight (Korkobbi variety). Korkobbi had also highest total flavonoids (54.46 quercetin equivalents/100 weight). percentage inhibition can reach 83% in lipoperoxyl radical variety, while it about 95% with Rotbi variety for OH·. Trolox equivalent capacity value provided a...

Resveratrol is a phenolic compound of the stilbene family present in wines and various parts grape, including skin. In this study, antioxidant prooxidant activities resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone [BHA], phenol, propyl gallate [PG], sodium tripolyphosphate [TPP], alpha-tocopherol, vanillin) widely used foods. The ability these compounds to inhibit lipid peroxidation was as follows: BHA > PG vanillin phenol BHT first...

Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed in candies based on fructooligosaccharides, inulin stevia. Up 15 phenolic acids, flavonoids diterpenes determined the extracts, rosmarinic acid main active compound. Sensory tolerance, physical properties, recovery, polyphenol content, antioxidant capacity The threshold of...

A high-performance liquid chromatography with photodiode array detection method (HPLC-DAD) was validated for the analysis of floral bioresidues obtained in saffron spice production by using three different solvent mixtures [water/hydrochloric acid (HCl) (100:1, v/v), water/acetonitrile/trifluoroacetic (47:50:3, v/v/v), and water/acetonitrile/HCl (50:50:1, v/v/v)]. Fifteen phenolic compounds were tentatively identified, kaempferol 3-O-sophoroside delphinidin 3,5-di-O-glucoside being main...

Sage (Salvia lavandulifolia Vahl) aqueous extracts (SE) obtained from distillation by-products were assessed as antioxidants for nutritionally enhanced jelly candies. Two experimental SEs with a different content of phenolic acids and flavonoids tested: (i) SE38 (37.6 mg/g) (ii) SE70 (69.8 mg/g), salvianic rosmarinic main polyphenols, respectively. Flavour alteration, stability sage physical quality traits antioxidant capacity (AC) studied in strawberry candies formulated without sugars...

Abstract Our objectives were to investigate the proximate composition of two desert truffles ( Terfezia claveryi Chatin and Picoa juniperi Vittadini) determine effects freezing canning on composition. The moisture content T P was 730.9 g kg −1 637.8 respectively; ash 42.5 82.1 protein 159.5 225.4 lipids 69.5 199.4 fibre 83.2 130.4 carbohydrates 645.5 366.6 respectively. fatty acids showed high quantities linoleic acid 18:2 (45.4% in 53.0% ), rest decreasing order 16:0 > 18 : 1 3 0 + 22 20...