Nutritional value and antioxidant capacity of lunch meals consumed by elderly people of Sharpeville,South Africa

The main objective of this study was to determine the nutritional value and the total dietary antioxidant capacity (TDAC) of lunch meals consumed by elderly people attending a day-care centre in Sharpeville, South Africa. Meals were monitored and collected for a two-week period. The menus were analysed for water, ash, fat, protein, carbohydrates, polyphenols and antioxidant capacity. Eighteen food items, grouped in seven different menus, were identified. Energy provided by the menus covered 32% of the daily reference intakes for females and 25% for males, and the distribution of macronutrients in the menus was 10%, 34% and 56% for protein, fat and carbohydrates, respectively. This is close to the prescribed acceptable macronutrient distribution ranges of 10–35% protein, 20–35% fat and 45–65% carbohydrates. TDAC available from the menus was estimated at 332 μmol Trolox equivalents by DPPH (2,2′-diphenyl-1-picrylhydrazyl) and represented about 9% of the recommended daily allowance. Fruit, which represented only 2.8% of the amount of foods composing the menus, supplied 75.3% of TDAC, whilst contributions from vegetables and legumes were low. With 269 mg gallic acid equivalent in the menus, total phenolics appeared to be quantitatively the main dietary antioxidant, and were significantly correlated (r = 0.443 and p = 0.007) with antioxidant capacity. Fruit portions of the meals served by the day-care centre to the elderly of Sharpeville, need to be increased and diversified in order to reinforce their intake of antioxidants and thus reduce the incidence of non-communicable diseases.     

Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts

Dried fruits and nuts are considered as healthy snacks and they are often consumed together in the Turkish diet. In order to investigate the effect of codigestion of dried fruits (figs, apricots, raisins) together with nuts (almonds, walnuts, hazelnuts), total phenolics (TP) and total antioxidant capacity (TAC) have been evaluated spectrophotometrically at different phases of simulated gastrointestinal (GI) digestion, using an in vitro model. TP, ABTS and CUPRAC results revealed that for all fruit–nut mixtures, the amount recovered in the dialyzed fraction was lower than the recovery of fruits or nuts alone, indicating an antagonistic effect. On the other hand, DPPH results showed that for fig–walnut, fig–hazelnut and apricot–hazelnut mixtures the quantity recovered in the dialyzed fractions were 35–107% higher than the recovery of fruits or nuts alone, representing a synergistic effect. Similarly, FRAP results also demonstrated a synergistic effect in case of fig–walnut, apricot–walnut and apricot–hazelnut mixtures (10–74% higher recovery). Current study provides valuable insights into the changes taking place during in vitro GI digestion of dried fruits and nuts.     

Carotene content of some common (cereals,pulses, vegetables,spices and condiments) and unconventional sources of plant origin

This study provides new data on the the total carotenoids and β-carotene content of commonly consumed cereals, pulses, vegetables, spices and condiments. Separation of carotenoids by HPLC showed that β-carotene is the predominant carotenoid in all the foods studied. Cereals and pulses appear to be poor sources of provitamin A precursors. Among the vegetables studied pumpkin, ridge gourd, green chillies, tomato, green peas, field beans and French beans are not only inexpensive but are better sources of β-carotene (20–120 mg/100 g). Among the spices and condiments, red chilli (1310 mg/100 g) and Smilax (2136 mg/100 g), which are regularly used in Indian recipes are good sources of provitamin A precursors. The study also identified unconventional sources like Gulmohar, Peltiforum ferruginum,Lucern and Spirulina as rich sources of β-carotene. Considering that Indian diets predominantly consist of cereals and pulses, choosing appropriate combinations of cereals and pulses will contribute significantly to overall vitamin A intakes. Together with our earlier efforts, the present study has generated a database of β-carotene contents of Indian plant foods, which could be of help in the elimination of vitamin A deficiency.     

Occurrence of T-2 toxin in processed cereals and pulses in Turkey determined by HPLC and TLC

The purpose of this study was to investigate the T-2 toxin level of contaminated cereal and pulse products in Turkey. T-2 toxin was detected using high performance liquid chromatography (HPLC) with UV detection at 208 nm and thin layer chromatography (TLC) was used for confirmation of the T-2 toxin-contaminated samples (> or = 1 ppm). The recovery was 93 +/- 3.3% (SD 3.29, n = 5) for chickpea spiked with a known amount of T-2 toxin (1 ppm). The detection limits for T-2 toxin for HPLC and TLC were 25 ng per injection and 50 ng per spot, respectively. A total of 50 commercially available cereal and pulse product samples, collected from markets and street bazaars, were analysed. Incidences of T-2 toxin detected in cereal and pulse products were 23.5% and 31.2%, respectively and the maximum detected amount was 1.9 ppm in a sample of dried beans. The incidence of toxin-contaminated specimens is not so low relative to the volume of specimens produced.     

Total antioxidant activity in 35 Ugandan fruits and vegetables

The objective of this study was to analyse antioxidant activity (AA) in fruits and vegetables from Uganda and to investigate whether AA in traditional food is sufficiently high to prevent oxidative stress and thus combat disease. We used the FRAP (ferric reducing ability of plasma) procedure. The results showed great variation in AA, ranging from 72.3 ± 13.5 (Syzygium cuminii seed) to 0.09 ± 0.05 (Cucurbita maxima fruit) mmol/100 g fresh weight (FW). We estimated serving sizes and determined the total antioxidant capacity (TDAC) per day of three traditional Ugandan diets. The dietary plants with highest AA per serving size were pomegranate (Punica granatum), Canarium schweinfurthii, guava (Psidium guajava), mango (Mangifera indica) and tree tomato (Cyphomandra betacea) with values ranging from 8.91 to 3.00 mmol/serving. Of the traditional diets, the central/eastern (C/E) and the western (W) diets had almost the same AA (9.31–9.78 and 9.75 mmol/day), while the northern (N) diet had an AA of 7.50–8.02 mmol/day.     

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

The antioxidant capacity, total phenolic content, and major phenolic compounds of a total of 19 commonly consumed spices in China were systematically investigated. Ultra performance liquid chromatography (UPLC) coupled with photodiode array detector (PDA) was used to identify and quantify the phenolic compounds in the spice extracts. Galangal exhibited the highest antioxidant capacity, associated with the highest total phenolic content. Furthermore, galangin was identified as the principal phenolic component and the main contributor to the highest antioxidant capacity of galangal. Spices in the family Rutaceae and Lauraceae possessed very high antioxidant capacity and high levels of phenolics. Generally, chlorogenic acid and rutin were identified as the dominant phenolic compounds in the spice extracts. This study might provide useful information not only for human health, but also for screening new economic natural antioxidants that could be used in foods.     

Total antioxidant capacity of meat and meat products consumed in a reference ‘Spanish standard diet’

The antioxidant capacity (AC) of meat, meat products and the comparison with fish, vegetable products, milk and a balanced and healthy diet was determined using the ORACFL assay. The hydrophilic ORACFL (H‐ORACFL) of hake and sardine was 596 ± 133 and 641 ± 128 μmol Trolox Equivalents (TE) per 100 g, respectively. The highest H‐ORACFL value was found in cured meat samples, where Iberian cured ham (4890 ± 443 μmol TE per 100 g), whereas the lowest level of 797 ± 68 μmol TE per 100 g was found in Frankfurt sausages. Products like mortadela with olives, sobrasada and salami showed intermediate values ranging between 1107 ± 123 μmol TE per 100 g and 1011 ± 63 μmol TE per 100 g. Iberian cured ham presents the higher AC of all meat products studied, and this value being higher than that provided by red wine (3135 ± 312 μmol TE per 100 g). The AC of orange juice was lower than meat products, with the exception of Frankfurt sausages. Finally, the estimated total antioxidant capacity (TAC) of the reference standard diet was 29 006 μmol TE per intake whole diet per day, and meat representing 10.51% per intake per day of the TAC of the whole diet.     

Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing

Although most rice cultivars have whitish kernel, some varieties have a red testa. Aim of this work was to compare the total antioxidant capacity (TAC) and the antioxidant chemical composition (namely tocols, gamma-oryzanols, and polyphenols) of red and white rices. In addition, the effect of milling and cooking on antioxidants was investigated in both rices. Dehulled red rice showed a TAC more than three times greater than dehulled white rice and its high TAC was essentially characterized by the presence of proanthocyanidins (PA) and associated phenolics. Milling caused a significant loss of TAC, even if red rice maintained a higher TAC. Cooking caused a further loss of antioxidants, but when there was a full uptake of cooking water by the grains ("risotto") this loss was limited. Thus, the consumption of whole or partially milled rice cooked as risotto would be preferred to preserve its nutritional properties.     

不同品种梨果实酿制的梨酒中酚类物质及其抗氧化能力比较

为了探明不同品种梨酿制梨酒的酚类物质构成及其抗氧化能力,以鸭梨、雪花梨、黄冠梨等11个品种梨为原料,分别接种酵母RC212发酵制成梨酒。采用高效液相色谱法(HPLC)分析了不同品种梨酒的酚类物质种类和含量,以对DPPH·清除率为指标评价了其抗氧化性能。研究表明,不同品种梨所酿梨酒的酚类物质组成和抗氧化能力存在差异性,其中南果梨酒酚类物质含量最高,抗氧化能力最强,鸭梨酒和红香酥梨酒酚类物质含量最低,抗氧化能力最低。     

沙枣不同果、叶中多酚类物质抗氧化能力比较的研究

采用丙酮温浸法对尖果沙枣和大果沙枣果、叶中多酚物质进行提取并研究其抗氧化活性。通过测定不同材料多酚提取物对羟自由基（·OH）、超氧阴离子自由基（O2-·）以及2,2二苯代苦味肼基（DPPH·）的清除率,并利用硫代巴比妥酸法（TBA法）测定其对脂质过氧化的抑制作用。结果表明:八种实验材料中,尖果沙枣青果和嫩叶多酚提取物对·OH、O2-·、DPPH·均具有较好的清除作用,且清除率均高于50%,同时对脂质过氧化的抑制作用明显高于其余实验材料。尖果沙枣较大果沙枣具有更好的体外抗氧化活性。      

Commercial quality, major bioactive compound content and antioxidant capacity of 12 cultivars of loquat (Eriobotrya japonica Lindl.) fruits

BACKGROUND: Modern consumers are increasingly interested in their personal health and expect the food they purchase to be tasty and attractive while being safe and healthful. The aim of this study was to determine the commercial quality, characterise the antioxidant capacity and quantify the major bioactive compounds of 12 cultivars of loquat fruits in order to establish a database for utilising these germplasm resources. RESULTS: Of the 12 cultivars, ‘Guanyu’ produced the biggest fruits, while ‘Tianzhong’ and ‘Bingtangzhong’ had the highest soluble solids content but the lowest titratable acidity. ‘Taipinghong’ was reddest in colour. Sucrose, fructose, glucose and sorbitol were the major sugars in loquat fruits, with the highest total sugar content being observed in ‘Bingtangzhong’ and ‘Tianzhong’. Phenolics and flavonoids were the main bioactive compounds and were abundant in ‘Tianzhong’ and ‘Zhaozhong’. ‘Taipinghong’ had the highest total carotenoid content, while ‘Qingzhong’ had the highest vitamin C content. ‘Tianzhong’, ‘Bingtangzhong’ and ‘Ninghaibai’ showed higher antioxidant activity than the other cultivars, as measured by assays of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2‐azino‐bis(3‐ethylbenzthiozoline‐6‐sulfonic acid) (ABTS) scavenging and ferric‐reducing/antioxidant power (FRAP). CONCLUSION: Commercial fruit quality, major bioactive compound content and antioxidant capacity varied greatly among the 12 cultivars. ‘Bingtangzhong’ and ‘Tianzhong’ were the highest‐ranking cultivars based on their good commercial quality and high nutritional value. The loquat fruits with higher total phenolic and flavonoid contents also had clearly higher antioxidant capacities. Copyright © 2011 Society of Chemical Industry     

三种食醋中酚类物质及抗氧化能力的比较研究

通过光谱和高效液相色谱技术对苹果醋、山西老陈醋及恒顺香醋中酚类物质以及抗氧化能力进行分析研究,评价三种醋的营养价值。结果表明:三种醋都具有较高的总酚,且粮食醋大于苹果醋。同时总酚与抗氧化能力呈显著正相关。在色谱条件下,以没食子酸等十六种单体酚作为标准品,苹果醋中能被定量的单体酚有8种,其中绿原酸(6.56mg/L)、咖啡酸(3.03mg/L)和根皮苷(1.76mg/L)含量最为丰富,是苹果醋相对粮食醋的特征单体酚;粮食醋(山西老陈醋和镇江香醋)中能被定量的单体酚有5种,其中没食子酸含量最高(在山西老陈醋中含量为60.56mg/L,恒顺香醋中为241.96mg/L),山西老陈醋和恒顺香醋中多酚物质结构比例差距较大。      

Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes

Unprocessed barley is known to contain relatively high levels of antioxidants, which play a critical role in human health and the preservation of food and drink products. However, there are limited data on how the antioxidant levels in barley are affected by malting, and whether the level of antioxidants in the processed malt differs between barley varieties. This study aimed to determine the levels of individual vitamin E isomers, total vitamin E content and total antioxidant capacity before, during and after malting in 12 covered and two hulless barley genotypes. Vitamin E content and antioxidant capacity were determined by high‐performance liquid chromatography (HPLC) and ability to scavenge DPPH radicals, respectively. The vitamin E content of most genotypes was reduced after steeping, germination and kilning compared with the unprocessed samples. However, the antioxidant capacity in the malt was higher than in the unprocessed samples for the majority of the genotypes. While there was variation in the percentage change in antioxidant capacity between varieties, the antioxidant capacity of samples after malting was directly correlated with their antioxidant capacity before processing (r = 0.9, n = 14, p < 0.05). These results indicate that barley varieties that have higher antioxidant capacity at harvest retain their antioxidants after malting. Thus, these varieties are likely to be the most suitable for producing malts with the added health benefits and anti‐spoiling properties associated with greater antioxidant content. Copyright © 2015 The Institute of Brewing & Distilling     

Effect of two cooking procedures on phytochemical compounds,total antioxidant capacity and colour of selected frozen vegetables

The effect of boiling and steaming on content of phytochemicals (carotenoids, chlorophylls, polyphenols and ascorbic acid) all evaluated by HPLC, total antioxidant capacity (TAC) measured by means of TEAC and FRAP assays and colour (L^∗, a^∗, b^∗, C, H°) of three frozen vegetables (carrot, cauliflower and spinach) was evaluated. Steaming increased the content of polyphenols in all vegetables and limited the depletion of carotenoids in spinach. Accordingly, TAC remained unvaried or increased both for steamed carrot and spinach. Boiling had a more marked effect on nutritional pattern of frozen vegetables in comparison with steaming, leading to a general loss of phytochemical compounds and TAC for all vegetables. Ascorbic acid was detected only in cauliflower and decreased after both treatments. Colour of frozen vegetables was only slightly influenced by cooking, probably due to blanching pre-treatment. Slight decrements of redness (a^∗) for carrot in relation with loss of carotenoids and greenness (−a^∗) for steamed spinach, due to a significant loss of total chlorophylls, were observed.     

不同益生菌液态发酵牡蛎制品的体外抗氧化活性的比较

该试验选用鼠李糖乳杆菌、干酪乳杆菌、肠膜明串珠菌及布拉酵母菌液态发酵牡蛎,比较其总抗氧化能力、1,1-二苯基-2-三硝基苯肼（DPPH）自由基、羟自由基及超氧阴离子自由基清除能力和总肽含量。结果表明,4株益生菌发酵牡蛎制品组的总抗氧化能力与空白组相比均显著提升,其中鼠李糖乳杆菌组最高,为（4.04±0.05）U/m L;4组均具有自由基清除能力,其中鼠李糖乳杆菌组的DPPH自由基清除能力最强,羟自由基清除能力与其他组相近,但超氧阴离子自由基清除能力最低;总肽含量由高到低排序的发酵牡蛎制品组为肠膜明串珠菌组>干酪乳杆菌组>鼠李糖乳杆菌组>布拉酵母菌组。初步确定鼠李糖乳杆菌为适用于发酵牡蛎制备活性肽的优良菌株,可为海洋食药资源高值化利用提供可借鉴的技术途径。     

香榧仁油中不同形态酚类物质的提取优化及抗氧化能力评价

为提高香榧仁油中不同形态酚类物质的提取得率及探究不同储藏方式下各形态酚类物质的抗氧化能力变化规律,通过单因素实验优化香榧仁油中可溶性部分的游离态酚、酯化态酚以及不溶性结合态酚的提取条件,应用优化后的方法提取常温储藏和冷藏(4℃)1年后的香榧仁油中的不同形态酚类物质,分析其总酚含量并测定DPPH、ABTS自由基清除活性和铁离子还原能力。结果表明：使用甲醇-丙酮-水(7∶7∶6)萃取分离香榧仁油中可溶、不溶性酚类物质效果较好;可溶酯化态酚和不溶性结合态酚碱解的最适碱液浓度、时间和温度分别为0.5 mol/L、6 h、30℃和0.5 mol/L、6 h和40℃;可溶游离态酚及水解后释放的结合态酚使用石油醚-乙酸乙酯(1∶1)提取4次效率较高。常温储藏和冷藏条件下香榧仁油中不同形态酚类物质按含量排序分别为：游离态>酯化态>不溶性结合态、酯化态>游离态>不溶性结合态;冷藏香榧仁油中的酚含量总和、3种形态酚的DPPH及ABTS自由基清除活性和结合态酚的铁离子还原能力均高于常温储藏香榧仁油,冷藏油中酚类物质抗氧化能力总体优于常温储藏油。