Yerba mate tea (Ilex paraguariensis): Phenolics,antioxidant capacity and in vitro inhibition of colon cancer cell proliferation

Mate tea (MT) is a rich source of phenolic compounds that vary depending on geographical origin and mode of preparation. Total phenolic concentration and antioxidant capacity of Mate tea (Ilex paraguariensis) products were determined in this work. In addition, a representative MT was tested for in vitro inhibition of human colon carcinoma cell proliferation. Total polyphenol concentration, was measured using Folin–Ciocalteau method, ranged from 90 to 176 mg gallic acid eq (GAE)/g dry leaves (DL) in traditional MT and from 40 to 113 mg GAE/g DL in MT added with other flavouring ingredients. It was estimated that a cup of tea (250 ml) containing one teaspoon (5 g) of instant MT could provide an average intake of 1.5 g GAE. Fresh tea (FT) from Mate leaves displayed high antioxidant capacity (85 ± 1%) and preferentially inhibited 50% of net growth of human colorectal adenocarcinoma cells CaCo-2 (GI₅₀ = 1.0 ± 0.03 μg/ml) and HT-29 (GI₅₀ = 105.2 ± 15.2 μg/ml) when compared with the CCD-33Co normal colon fibroblast cell line (GI₅₀ > 300 μg/ml). MT inhibited in vitro colon cancer cell proliferation possibly mediated via pro-oxidant activities, therefore represents a potential source of chemopreventive agents that deserve further investigation.     

Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH

The aims of this study were to assess bioactive properties (ACE inhibition and antioxidant capacity) from wheat gluten hydrolysate peptides fractionated by pH (4.0, 6.0 and 9.0), to determine peptide action mechanism, and to relate it to the secondary structure and functional groups of peptides. Gluten hydrolysate extracts (GHE) were enriched in peptides with medium hydrophobicity and molecular weight (≈ 60% MH and 5.5 kDa, respectively). Gluten peptides inhibited ACE I by uncompetitive mechanism and a direct relationship between α-helix structure and IC50% value was obtained (r = 0.9127). TEAC and cooper chelating activity from GHE 6.5 were the highest and directly correlated with MH peptides. GHE 9.0 had high carotene bleaching inhibition (47.5 ± 0.3%) and reducing power activity (163.1 ± 2.9 mg S₂O₃^2 − equivalent g^− 1 protein), which were directly related to disulfide bonds content of peptides (r = 0.9982 and 0.9216, respectively). pH was a good alternative to select bioactive peptides from wheat gluten hydrolysate.     

Total polyphenols,catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars

Black (aerated) and green (unaerated) tea products, processed from 10 green and 18 purple leaf coloured cultivars of Kenyan origin, and two tea products, from the Japanese cultivars, Yabukita and Yutakamidori, were assayed for total polyphenols (TP) content, individual catechin profiles and in vitro antioxidant capacity (AA). In addition, the phenolic content of the tea products was determined using the Folin–Ciocalteu phenol reagent. Catechin fractions were identified using reverse phase high performance liquid chromatography (HPLC) with a binary gradient elution system.The AA% of the tea products was determined using a 2,2′-diphenyl picrylhydrazyl (DPPH) radical assay method. The results showed that TPs, catechin profiles and antioxidant activities were significantly (p ? 0.05) higher in unaerated than in aerated teas. Tea products from the purple leaf coloured tea cultivars had levels of TPs, total catechin (TC) and antioxidant activities similar to those from the green leaf coloured cultivars, except for teas from the Japanese cultivars that were very low in the assayed parameters. Caffeine content was significantly (p ? 0.05) lower in products from the purple leaf coloured cultivars than in those from the green leaf coloured tea cultivars. Antioxidant activity (%) was higher in tea products from the Kenyan germplasm than in those from the Japanese cultivars. Antioxidant potency of tea products was significantly (r = 0.789⁷, p ? 0.01) influenced by the total anthocyanin content of the purple leaf coloured cultivars. Cyanidin-3-O-glucoside was the anthocyanin most highly correlated with AA% (r = 0.843⁷, p ? 0.01 in unaerated tea). Total catechins in the unaerated products from the green leaf coloured tea cultivars were also significantly correlated with antioxidant capacity (r = 0.818⁷, p ? 0.01). Results from this study suggest that the antioxidant potency of teas is dependent on the predominant flavonoid compound, the type of tea cultivar and the processing method.     

Nondestructive estimation of fatty acid composition in soybean [Glycine max (L.) Merrill] seeds using Near-Infrared Transmittance Spectroscopy

The potential of Near-Infrared Transmittance (NIT) Spectroscopy for estimation of fatty acid composition in soybean seed samples was studied. Total 612 whole seed samples with wide range of variability for major fatty acids were used to develop calibration equations by applying SNV de-trend and first derivative mathematical treatment in the range of 850–1048 nm. Useful chemometric models for most important fatty acids present in soybean seed oil were developed using Modified Partial Least Squares (MPLS) regression method. In external validation oleic (r² = 0.89, SEP = 1.61), linoleic (r² = 0.86, SEP = 1.50) and palmitic (r² = 0.89, SEP = 0.17) acids were predicted with good accuracy, while the predictions for linolenic acid (r² = 0.78, SEP = 0.36) and stearic acid (r² = 0.63, SEP = 0.11) had relatively poor accuracy. The whole-seed NIT spectroscopy equations for fatty acid estimation would be useful for improving efficiency of breeding programs aimed at altering fatty acid composition in soybean.     

Overnight orthokeratology with two brands of reverse-geometry contact lenses

PurposeTo evaluate the refractive and corneal topographical changes of overnight orthokeratology in myopia with two brands of contact lenses.MethodsFourty-four eyes of 22 myopic patients with manifest refraction spherical equivalent (MRSE) of −1.00 to −5.00 D (cylinder ≤ −1.0) were fitted with either DreamLens (Hanita Lenses Investments, Hanita, Israel) (group A) or Rinehart–Reeves (R&R; Danker Laboratories, Sarasota, FL) (group B) reverse-geometry lenses. Each subject eye was evaluated in regards to the uncorrected and corrected distance visual acuities, manifest refraction, slit lamp biomicroscopy, and corneal topography at each follow-up examination.ResultsThe follow-up was 1 year. For groups A and B, the mean uncorrected distance visual acuity was −0.02 ± 0.10 log MAR (20/20) and −0.08 ± 0.12 log MAR (20/20) respectively at year-1 examination. The mean MRSE decreased from −2.70 ± 0.9 D to −0.50 ± 0.08 D in group A and −3.1 ± 1.1 to −0.62 ± 0.18 D in group B at week-1; and remained stable thereafter in each group. For both groups, starting with week-1, the mean anterior best-fit sphere (ABFS) was statistically significantly flatter from baseline. A high correlation was found between the change in apical corneal power (ACP) and MRSE (r₁ = 0.79, r₂ = 0.71), and there was a good correlation between the change in ABFS and MRSE (r₁ = 0.67, r₂ = 0.64) in both groups. No significant ocular adverse events were observed during study.ConclusionsBoth types of contact lenses safely and effectively decreased the myopic refractive error at 1 year follow-up. The refractive effect was mainly induced by the changes in the anterior corneal shape and the ACP.     

Implementation of response surface methodology to optimise extraction of onion (Allium cepa) solid waste phenolics

An experimental setup based on a 2³-full factorial, central composite design was implemented with the aim to optimising recovery of polyphenols from onion solid wastes (OSW). In order to allow for the establishment of a sustainable process, reusable and non-toxic solutions composed of water/ethanol/citric acid were employed as extracting media. The factors considered were (i) the pH of the medium, (ii) the extraction time and (iii) the ethanol concentration. The model obtained produced a satisfactory fitting of the experimental data with regard to total polyphenol extraction (R² = 0.97, p = 0.0025) and the reducing power of the extracts (R² = 0.97, p = 0.0033), but not with the antiradical activity (R² = 0.89, p = 0.0592). The 2nd order polynomial equations obtained after elaboration of the experimental data indicated that all parameters considered were significant in respect with the efficiency of total polyphenol recovery. The highest total polyphenol yield was theoretically predicted to be 9342 ± 1435 mg gallic acid equivalents per 100 g dry weight, under optimal conditions (60% EtOH, pH 2 and 4.2 h). Liquid chromatography-electrospray ionisation mass spectrometry of the optimally obtained extract revealed that the principal phytochemicals recovered were quercetin 3,4′-diglucoside, quercetin 4′-glucoside and quercetin. Simple linear regression analysis between the total polyphenol and the antiradical activity of the OSW extracts showed that there was no correlation in a statistically significant manner, as opposed to reducing power.Industrial relevanceThe recovery of value-added substances from agri-food industrial wastes is an issue with importance pertaining to both the reduction of the waste load released to the environment, and the development of novel, natural food additives with functional properties. Up to date, the examinations pertaining to the clarification of factors that can affect extractability were based on rather unilateral assessment, while it is generally accepted that the retrieval depends on several parameters, which render the phenomenon a particular complexity. In this view, the implementation of factorial design with respect to investigating in parallel several factors pertaining to efficient polyphenol recovery becomes imminent. Thus the establishment of models on such a sound experimental basis is expected to provide a reliable background for more costand resource-effective processes, with a potential direct industrial applicability.     

High molecular weight persimmon tannin is a potent antioxidant both ex vivo and in vivo

The antioxidant activities of high molecular weight persimmon condensed tannin (HMWPT) were evaluated in an ex vivo tissue system and in vivo. Addition of HMWPT to mouse liver homogenate protected the samples against auto-peroxidation or H₂O₂- or Fe²⁺/ascorbic acid-induced lipid peroxidation. The IC₅₀ values for HMWPT were 4.32 ± 0.20 μg/mL (auto-oxidation), 1.36 ± 0.40 μg/mL (H₂O₂-induced peroxidation) or 0.20 ± 0.09 mg/mL (Fe²⁺/ascorbic acid-induced peroxidation). Mice were oxidatively stressed with bromobenzene to test the antioxidant activity of HMWPT in vivo. An oral dose of HMWPT at 200 or 400 mg/kg HMWPT significantly (P < 0.01) prevented the bromobenzene-induced decrease in serum and liver superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities, and decreased liver malondialdehyde levels in bromobenzene-treated mice (P < 0.01). The results suggest that dietary HMWPT may provide protection from oxidative damage both ex vivo and in vivo.     

Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal

The olive oil phenolic, oleocanthal has recently received attention regarding its anti-inflammatory capacity and the thought that it is partially responsible for the beneficial health effects of the Mediterranean diet. Extra virgin olive oil (EVOO) containing oleocanthal is often consumed after storage for a substantial amount of time and for oleocanthal to indeed provide health benefits, it has to be present in a substantial quantity throughout the shelf-life of EVOO. Therefore, the aim of the current study was to investigate if natural light and/or oxygen (O₂) exposure (via atmospheric air) combined with extended storage, as would occur on a common domestic basis, affected the concentration of oleocanthal in EVOO. One EVOO containing 90 mg/kg oleocanthal was stored for 10 months with and without exposure to light and or O₂. Oleocanthal concentrations were quantified using high performance liquid chromatography–mass spectrometry (HPLC–MS) and its biological activity determined with a taste bioassay measuring the intensity of oropharyngeal irritation. A significant difference in oleocanthal concentration was observed amongst the different storage treatments (p = 0.05). Oleocanthal concentration degraded to a maximum of 37% (90 ± 13 mg/kg to 56 ± 9 mg/kg) after 10 months exposure to both light and O₂. Limiting light and O₂ over 10 months resulted in a 15% decrease in oleocanthal (90 ± 13 mg/kg to 76 ± 9 mg/kg). Oleocanthal biological activity mirrored the results of oleocanthal concentration (r = 0.8, p < 0.05). Overall, the findings support the role of oleocanthal as a potential health promoting compound in EVOO as significant concentrations remain in EVOO after exposure to light, oxygen and over time.     

Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas

Tea drinking is associated with an improved antioxidant status in vivo which may contribute to the lowering of the risk of certain types of cancer, coronary heart disease and stroke. The polyphenolic bioactive composition and the antioxidant properties of Mauritian commercial black and fresh tea leaves were evaluated. Hot water infusates contained high levels of total phenols, total proanthocyanidins and total flavonoids. The concentrations of individual compounds, (+)-catechin, (−)-epicatechin, (−)-epicatechin 3-gallate, epigallocatechin, (−)-epigallocatechin 3-gallate, gallic acid, and procyanidin dimers B1 and B2 were high. The ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays were used to assess the antioxidant potential of tea infusates with the following order of potency: Ouvagalia tea > Buccaneer’s choice > Black Label > Red Label > Extra > Corson > Chartreuse > La Flora > 3-Pavillons. Linear regression analyses indicated high correlation coefficient with total proanthocyanidin (TEAC r = 0.96 and FRAP r = 0.95) and total phenol contents (TEAC r = 0.90 and FRAP r = 0.92) in infusates. Catechins and gallic acid significantly contributed to the overall antioxidant capacity of black tea extracts. In general, the fresh tea leaves had high levels of total phenols, total flavonoids, total proanthocyanidin and exhibited greater antioxidant potentials when compared with black teas. Thus Mauritian black teas and fresh tea leaves can be rich sources of polyphenolic compounds and antioxidants, which may be highly relevant to the maintenance of normal health and disease management, an observation that has led to the commencement of a clinical trial study to assess cardiovascular health in Mauritius.     

Tea and herbal infusions: Their antioxidant activity and phenolic profile

Tea and herbal infusions have been studied for their polyphenolic content, antioxidant activity and phenolic profile. The total phenolics recovered by ethyl acetate from the water extract, were determined by the Folin–Ciocalteu procedure and ranged from 88.1 ± 0.42 (Greek mountain tea) to 1216 ± 32.0 mg (Chinese green tea) GAE (Gallic acid equivalents)/cup. The antioxidant activity was evaluated by two methods, DPPH and chemiluminescence assays, using Trolox and quercetin as standards. The EC₅₀ of herbal extracts ranged from 0.151 ± 0.002 mg extract/mg DPPH (0.38 quercetin equivalents and 0.57 Trolox equivalents), for Chinese green tea, to 0.77 ± 0.012 mg extract/mg DPPH (0.08 quercetin equivalents and 0.13 Trolox equivalents), for Greek mountain tea. Chemiluminescence assay results showed that the IC₅₀ ranged from 0.17 ± 3.4 × 10⁻³ μg extract/ml of the final solution in the measuring cell (1.89 quercetin and 5.89 Trolox equivalents) for Chinese green tea, to 1.10 ± 1.86 × 10⁻² g extract/ml of the final solution in the measuring cell (0.29 quercetin and 0.90 Trolox equivalents) for Greek mountain tea. The phenolic profile in the herbal infusions was investigated by LC-DAD-MS in the positive electrospray ionization (ESI⁺) mode. About 60 different flavonoids, phenolic acids and their derivatives have been identified.     

Antioxidant properties and polyphenolics composition of common hedge hyssop (Gratiola officinalis L.)

The antioxidant potential of Gratiola officinalis was evaluated by the off-line and on-line HPLC/UV/DPPH radical scavenging assays, phytochemical composition was analyzed by LC/MS. On-line method was validated by using reference antioxidants and linear dependence was found between their concentration and radical scavenging peak area. Radical scavenging capacity (RSC) of methanol and acetone extracts expressed in their concentration required to scavenge 50% of DPPH^? was 0.10% and 0.13%, respectively; the RSC in ABTS^?+ assay was 1093 ± 104 and 746 ± 18 μM of trolox equivalents in 1 g, respectively. Good correlation was observed between total amount of phenolic compounds and RSC. Preliminary HPLC/UV/MS analysis revealed that the main compounds possessing antioxidant activity in the extracts might be phenylpropanoid glycosides; UPLC/UV/ESI-QTOF-MS analysis suggested 15 structures: 2,5-dihydroxy-p-benzenediacetic and caffeic acids, apigenin 6,8-di-C-β-d-glucopyranoside (vicenin-2), apigenin 8-C-α-l-arabinoside 6-C-β-d-glucoside, (shaftoside), forsythoside B, arenarioside, verbascoside (acteoside), amioside, quercetin-6-O-(2-O-acetyl-glucopyranosyl)-glucopyranoside, isoverbascoside, quercetin glucuronide, linariifolioside, methoxy luteolin-7-O-(6-O-acetyl-glucopyranosyl)-glucopyranoside, methoxy luteolin-glucuronide and luteolin glucuronide.     

Daily green tea extract supplementation reduces prothrombotic and inflammatory states in dialysis patients

Cardiovascular disease (CVD) remains the most common cause for excess morbidity and mortality in patients with chronic kidney disease (CKD) and end stage renal disease (ESRD) under chronic dialysis. ESRD patients have increased oxidative stress and endothelial dysfunction alongside increased levels of inflammation related proteins, which has prompted the exploration of anti-inflammatory and antioxidant treatments to improve outcomes. As green tea is increasingly well recognized for its antioxidant properties, we probed the effect of consumption of 1 capsule daily of green tea as a commercially available, decaffeinated green tea capsule (1 g, catechin content 68 mg) for 6 months on fibrinogen and inflammation in dialysis patients. Chronic hemodialysis patients (N = 25) were recruited and fibrinogen, FDP-D-dimer, high sensitivity (hs) CRP and the mononuclear cell protein expression of p22^phox, were assessed before, i.e. baseline and after 6 months of ingestion of 1 green tea capsule per day. After 6 months of daily green tea capsule ingestion, dialysis patients showed reduced protein expression of p22^phox (p < 0.0001), reduced hsCPR (p = 0.032) and fibrinogen (p = 0.022) levels and increased FDP-D-dimer (p = 0.0019) compared to their values at baseline. These results document lower oxidative stress and inflammation with green tea capsule ingestion and suggest a likely positive impact of green tea treatment on the atherosclerotic process of ESRD patients under dialysis.     

Evaluation of central corneal thickness after cataract surgery,penetrating keratoplasty and long-term soft contact lens wear

PurposeThe aim of this study was to compare central corneal thickness (CCT) between corneas of normal healthy eyes (cNHE), corneas of eyes that had undergone cataract surgery by clear corneal phacoemulsification with implantation of an intracapsular intraocular lens (cIOL), corneal grafts after penetrating keratoplasty (gPK) and corneas of long-term soft contact lens wearers (cCL).MethodsThe study design was a consecutive cross-sectional trial. CCT was measured using rotating Scheimpflug camera (Pentacam, software version 1.16r04) in 80 cNHE, 79 cIOL, 46 gPK and 78 cCL. Analysis of variance (one-way ANOVA) was performed to compare differences of mean values between these four groups. Pearson's or Spearman's correlation coefficient (r) was determined between CCT value and age, follow up time after penetrating keratoplasty (timePK) or contact lens wearing time (timeCL).ResultsMeans of CCT measurements were comparable between cNHE (mean CCT ± standard deviation, 554 ± 36 μm), cIOL (551 ± 40 μm) and gPK (534 ± 52 μm) as determined by one-way ANOVA. Mean CCT values in cCL (537 ± 37 μm) were statistically significantly lower in comparison to cNHE (p = 0.026, 95% CI = 1.43–31.44). There was no linear correlation between age and CCT values of cNHE and cIOL (p = 0.841, r = −0.031 and p = 0.931, r = 0.011, respectively). No linear relationship was determined between CCT values of cCL and timeCL (p = 0.315, r = −0.125). CCT values of gPK did not correlate with timePK (p = 0.738, r = 0.054).ConclusionsThe data reported here indicate that in the same statistical model among CCT values of cNHE, cIOL and gPK only long-term soft contact lenses (CL) wearer have significantly lower CCT measurements.     

Dual-enzymatic synthesis of lactulose in organic-aqueous two-phase media

Lactulose has been successfully synthesized by dual-enzymatic method in organic-aqueous two-phase media using lactose and fructose as the raw materials. Cyclohexane–buffer system C₆H₁₂:buffer = 95:5 (v/v) was employed as the organic-aqueous media for the reaction. The dual-enzymatic system was consisted of immobilized lactase (IL) and immobilized glucose isomerase (IGI). Immobilized lactase was prepared by cross-linking the free lactase into Fe₃O₄-chitosan magnetic microspheres. The main enzymatic reaction parameters were investigated, including reaction temperature (T), pH value and reaction time (t). Under the optimum reaction conditions, i.e., lactose 0.8 g mL^?1, fructose 0.1 g mL^?1, IL 0.1 g mL^?1, IGI 0.05 g mL^?1, T = 30 °C, pH = 8.0 and t = 2 h, the obtained highest lactulose yield was approximately 151 g L^?1 and the corresponding productivity was 75.5 g L^?1 h^?1. Experimental results indicated that the organic-aqueous media can significantly promoted the transglycosidation activity of lactase and therefore improve the lactulose yield. The possible reaction mechanism of the synthesis of lactulose using IL and IGI in two-phase system was also proposed.     

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

Non-covalent interactions between β-lactoglobulin (BLG) and polyphenol extracts of teas, coffee and cocoa were studied by fluorescence and CD spectroscopy at pH values of the gastrointestinal tract (GIT). The biological implications of non-covalent binding of polyphenols to BLG were investigated by in vitro pepsin and pancreatin digestibility assay and ABTS radical scavenging activity of complexes formed. The polyphenol–BLG systems were stable at pH values of the GIT. The most profound effect of pH on binding affinity was observed for polyphenol extracts rich in phenolic acids. Stronger non-covalent interactions delayed pepsin and pancreatin digestion of BLG and induced β-sheet to α-helix transition at neutral pH. All polyphenols tested protected protein secondary structure at an extremely acidic pH of 1.2. A positive correlation was found between the strength of protein–polyphenol interactions and (a) half time of protein decay in gastric conditions (R² = 0.85), (b) masking of total antioxidant capacity of protein–polyphenol complexes (R² = 0.95).     

High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation

Whole raw milk was processed using a 15 L h⁻¹ homogeniser with a high-pressure (HP) valve immediately followed by a cooling heat exchanger. The influence of homogenisation pressure (100–300 MPa) and milk inlet temperature T_in (4°C, 14°C or 24°C) on milk temperature T₂ at the HP valve outlet, on fat globule size distribution and on the reduction of the endogenous flora were investigated. The T_in values of 4–24°C led to milk temperatures of 14–33°C before the HP valve, mainly because of compression heating. High T_in and/or homogenisation pressure decreased the fat globule size. At 200 MPa, the d_4.3 diameter of fat globules decreased from 3.8±0.2 (control milk) to 0.80±0.08 μm, 0.65±0.10 or 0.37±0.07 μm at T_in=4, 14°C or 24°C, respectively. A second homogenisation pass at 200 MPa (T_in=4°C, 14°C or 24°C) further decreased d_4.3 diameters to about 0.2 μm and narrowed the size distribution. At all T_in tested, an homogenisation pressure of 300 MPa induced clusters of fat globules, easily dissociated with SDS, and probably formed by sharing protein constituents adsorbed at the fat globule surface. The total endogenous flora of raw milk was reduced by more than 1 log cycle, provided homogenisation pressure was ⩾200 MPa at T_in=24°C (T₂∼60°C), 250 MPa at T_in=14°C (T₂∼62°C), or 300 MPa at T_in=4°C (T₂∼65°C). At all T_in tested, a second pass through the HP valve (200 MPa) doubled the inactivation ratio of the total flora. Microbial patterns of raw milk were also affected; Gram-negative bacteria were less resistant than Gram-positive bacteria.     

Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro

Palmaria palmata (dulse) is traditionally consumed as a snack food and garnish; but, little is known about its potential as a source of antioxidants. A 1-butanol soluble fraction extracted from dulse exhibited OH scavenging activity ± EDTA (non-site and site specific activity) in a deoxyribose assay. EC₅₀ concentrations of dulse extract to quench DPPH and ABTS⁺ free radicals were 12.5 and 29.5 mg/ml. Dulse extract inhibited (p < 0.05) conjugated diene production in a linoleic acid emulsion at 24, 48 and 52 h, 38 °C; and inhibited (p = 0.044) thiobarbituric acid reactive substances (TBARS) production at 52 h. One milligram dulse extract exhibited reducing activity = 9.68 μg l-ascorbic acid and total polyphenol content = 10.3 μg gallic acid; the dulse extract did not chelate transition metal ions. The antioxidant activity of the dulse extract was associated with aqueous/alcohol-soluble compounds characterized by phenolic functional groups with reducing activity.     

High-pressure calorimetric evaluation of ice crystal ratio formed by rapid depressurization during pressure-shift freezing of water and pork muscle

The amount of ice nuclei formed during the pressure release is important for the final formation and development of ice crystals in pressure shift freezing (PSF) frozen products. In this study, a high-pressure (HP) calorimeter was used to evaluate the ratio of ice crystals instantaneously formed by rapid depressurization during PSF of pure water and pork muscle tissue. Experiments were carried out initial pressure levels of 62, 115, 157 and 199 MPa, with corresponding phase change temperatures of −5, −10, −15 and −20 °C, respectively (slightly higher than phase change point of water–ice I). The ice crystal ratio was determined based on calorimetric peak measured and heat balance. The evaluated regression relationship between observed ice crystal ratio (R_ice in %) and pressure (P, MPa) was R_ice–water = 0.115P + 0.00013P² (R² = 0.96, n = 9) for pure water, and R_ice–pork = 0.080P + 0.00012P² (R² = 0.95, n = 11) for pork muscle. Compared to other methods, the calorimetric evaluation does not require any of the pressure-related properties of the test sample. HP calorimetry can thus be used to evaluate ice crystal ratio for PSF of foods even though their pressure related properties may be unknown.     

Change regime of aroma active compounds in response to pulsed electric field treatment time,sour cherry juice apricot and peach nectars,and physical and sensory properties

Regime (direction, amount, rate, and pattern) of change in aroma active compounds was quantified as a function of four pulsed electric field (PEF) treatment times, three fruits, and 10 physical and eight sensory properties using the best-fit multiple linear regression (MLR) models. The PEF treatment times did not deteriorate 94% of the sensory properties and 70% of the physical properties and significantly change 57% of a total of 73 aroma active compounds detected for sour cherry juice, and apricot and peach nectars. The best performing MLR models belonged to 1-methyl-4-prop-1-en-2-ylcyclohexene as a function of fruit type, treatment time, and titratable acidity (= 49 mg/L; R_adj² = 95.7%; R_cv² = 94.9%) and to 2-[(2S,5S)-5-ethenyl-5-methyloxolan-2-yl]propan-2-ol as a function of fruit type, and treatment time (SE = 157 mg/L; R_adj² = 98.2%; R_cv² = 98.0%), respectively (n = 48; p < 0.001).Industrial relevancePulsed electric field (PEF) is one of the leading nonthermal food technologies especiallyfor processing of high acid low viscosity foods with satisfactory quality and microbial inactivation. It was shown in this study that PEF with different treatment times can successfully be applied in the pasteurization of sour cherry juice, and apricot and peach nectars with minimum loss of aroma active compounds and sensory and physical properties. Both PEF processing conditions and results can be used as a guide to determine PEF processing parameters for industrial scale processing of juices/nectars.