{Reference Type}: Journal Article
{Author}: Hu, Jie-Lun; Nie, Shao-Ping; Xie, Ming-Yong
{Year}: 2013
{Title}: High pressure homogenization increases antioxidant capacity and short-chain fatty acid yield of polysaccharide from seeds of Plantago asiatica L.
{URL}: http://www.sciencedirect.com/science/article/pii/S0308814612019012
http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271163&_user=3360835&_pii=S0308814612019012&_check=y&_origin=article&_zone=toolbar&_coverDate=2013-Jun-15&view=c&originContentFamily=serial&wchp=dGLbVlS-zSkWA&md5=fec6d7d9cab2684f78d10f7baa4a315b&pid=1-s2.0-S0308814612019012-main.pdf 全文链接
{Tag}: 0
{Star}: 0
{Journal}: Food Chemistry
{Volume}: 138
{Issue}: 4
{Pages}: 2338-2345
{Date Displayed}: 2013/6/15/
{Alternate Title}: Food Chemistry
{ISBN/ISSN}: 0308-8146
{Keywords}: Plantago asiatica L.; Polysaccharide; High pressure homogenization; Antioxidant capacity; Short-chain fatty acid
{Abstract}: Physiological properties of homogenized and non-homogenized polysaccharide from the seeds of Plantago asiatica L., including antioxidant capacity and short-chain fatty acid (SCFA) production, were compared in this study. High pressure homogenization decreased particle size of the polysaccharide, and changed the surface topography from large flake-like structure to smaller porous chips. FT-IR showed that high pressure homogenization did not alter the primary structure of the polysaccharide. However, high pressure homogenization increased antioxidant capacity of the polysaccharide, evaluated by 4 antioxidant capacity assays (hydroxyl radical-scavenging, superoxide radical-scavenging, 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH)-scavenging and lipid peroxidation inhibition). Additionally, the production of total SCFA, propionic acid and n-butyric acid in ceca and colons of mice significantly increased after dieting supplementation with homogenized polysaccharide. These results showed that high pressure homogenization treatment could be a promising approach for the production of value-added polysaccharides in the food industry.

{Reference Type}: Journal Article
{Author}: Budryn, Grażyna; Żyżelewicz, Dorota; Nebesny, Ewa; Oracz, Joanna; Krysiak, Wiesława
{Year}: 2013
{Title}: Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products
{URL}: http://www.sciencedirect.com/science/article/pii/S0963996912004176
{Tag}: 0
{Star}: 0
{Journal}: Food Research International
{Volume}: 50
{Issue}: 1
{Pages}: 149-160
{Date Displayed}: 2013/1//
{Alternate Title}: Food Research International
{ISBN/ISSN}: 0963-9969
{Keywords}: Green tea; Green coffee; Acrylamide; Antioxidant activity; Polyphenols; Fatty acids
{Abstract}: This study investigated the influence of antioxidants of green tea aqueous extract (GTE) and green coffee aqueous extract (GCE) in concentrations of 0.25, 0.5 and 1 g·100 g− 1 on the nutritional properties of fine yeast pastry fried products such as donuts. Yeast donuts were made according to the traditional processing technology. In fried donuts physical properties (water activity, pH, hardness and color with the use of instrumental methods) as well as sensory properties were established. Moreover, quality of fat extracted from donuts (composition of fatty acids and peroxide value), content of acrylamide, composition of polyphenols and antioxidant activity were analyzed. Obtained extracts of GTE and GCE contained 26 and 41% of polyphenols, respectively, and the degree of polyphenol degradation during production of donuts was less when the dilution in dough was greater. Both tests indicated that the highest antioxidant activity had donuts with the highest analyzed addition of extract, however depending on the applied test or GTE or GCE had better antioxidant properties. Fatty acid composition was the most beneficial when the addition of GTE and GCE was on a level of 0.25 and 0.5 g·100 g− 1, respectively. In fried donuts relatively low amounts of acrylamide were obtained, amounting to 18–46 μg·kg− 1. Only the lowest addition of GTE and the highest addition of GCE caused an increase of acrylamide content in donuts, while all other levels of added extracts caused a decrease in the content of formed acrylamide.

{Reference Type}: Journal Article
{Author}: Abbès, Fatma; Kchaou, Wissal; Blecker, Christophe; Ongena, Marc; Lognay, Georges; Attia, Hamadi; Besbes, Souhail
{Year}: 2013
{Title}: Effect of processing conditions on phenolic compounds and antioxidant properties of date syrup
{URL}: http://www.sciencedirect.com/science/article/pii/S0926669012005158
{Tag}: 0
{Star}: 0
{Journal}: Industrial Crops and Products
{Volume}: 44
{Pages}: 634-642
{Date Displayed}: 2013/1//
{Alternate Title}: Industrial Crops and Products
{ISBN/ISSN}: 0926-6690
{Keywords}: Date syrup; Pectinase; Cellulase; HPLC; Polyphenols; Antioxidant activity
{Abstract}: Commercial hydrolytic enzymes (pectinase and cellulase) were investigated for their influence on phenolics and antioxidant activities of date syrup. Content of total phenolics, flavonoids and carotenoids contents were determined spectrophotometrically. Polyphenols composition was examined using HPLC. Seven phenolic compounds (catechin, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid and sinapic acid) were detected in all date syrup extracts. p-Coumaric acid was the major compound of all date syrup extracts, representing 49.223–63.397%. The antioxidant activity of date syrup was evaluated by various antioxidant assays, including total antioxidant, DPPH scavenging test, FRAP, hydrogen peroxide scavenging activity and metal chelating activity.

Results showed that the date syrup prepared after extraction with pectinase and cellulase mixture gave the lowest phenolic and flavonoid contents. For same variety, date syrup prepared after extraction with pectinase and cellulase mixture gave the highest carotenoids amounts. The antioxidant activity, determined by several methods, was significantly affected by the extraction method as well as date varieties. In fact, the date syrup prepared after extraction with pectinase and cellulase mixture gave the lowest antioxidant activity. A good correlation between the antioxidant activity and total phenolic content and flavonoid was observed. The discovery of our research is very important to scientists as well as to the fruit-processing industry to produce juice and syrup with high antioxidant activity.

{Reference Type}: Journal Article
{Author}: Li, Yao-Wang; Li, Bo
{Year}: 2013
{Title}: Characterization of structure–antioxidant activity relationship of peptides in free radical systems using QSAR models: Key sequence positions and their amino acid properties
{URL}: http://www.sciencedirect.com/science/article/pii/S0022519312005681
{Tag}: 0
{Star}: 0
{Journal}: Journal of Theoretical Biology
{Volume}: 318
{Pages}: 29-43
{Date Displayed}: 2013/2/7/
{Alternate Title}: Journal of Theoretical Biology
{ISBN/ISSN}: 0022-5193
{Keywords}: Radical scavenging activity; Antioxidative peptide; Structural features; PLS; TTPN
{Abstract}: Antioxidative peptides have attracted increasing attention from researchers because of their antioxidant properties as natural materials in functional food and for applications in medicine. However, the relationship between structure and activity (SAR) remains unclear, especially in antioxidative peptides in free radical systems. Antioxidative peptides with different lengths were obtained from the literature, measured using different methods, and were organized into three databases, namely, Trolox-equivalent antioxidant capacity (TEAC), oxygen radical absorption capacity (ORAC), and superoxide radical (SOR). After the peptides were processed using the two-terminal position numbering method, quantitative SAR modeling was performed on antioxidative peptides in the three databases. The vectors of hydrophobic, steric, and electronic properties (VHSE) and the divided physicochemical property scores descriptors (DPPS) were selected from 17 physicochemical descriptors to express electronic, hydrophobic, and steric properties (or hydrogen bonding) of the three (or four) external amino acids in the N-terminal and C-terminal positions. Models were estimated using partial least squares regression and validated through full cross-validation and external validation (R2>0.7, Q2>0.5 for TEAC; R2>0.9, Q2>0.5 for ORAC and SOR). The results found a relationship between the physicochemical properties of the C-terminal and N-terminal regions and antioxidant potency. The properties of amino acids at C-terminal regions were more important than those at the N-terminal regions for predicting antioxidant activity. The properties of amino acids at C2>C1 for TEAC, C3>C4>C1 for ORAC, and C4>C1>N1 for SOR were highly correlated with antioxidant activity. Although electronic property most significantly contributed to antioxidant activity in the three free radical systems, it had complex effects at each position. Bulky hydrophobic amino acids at the C-terminal were related to the antioxidant activity of peptides in the three free radical systems. For peptides in the TEAC database, the relationship between the N-terminal segment (N2, N3) and the activity increased when longer peptides were included, which reflects the likely influence of stericity. This study contributes to the ongoing research on antioxidants in food and its application in medicine.