A combined procedure to evaluate the global antioxidant response of bread

Delgado-Andrade, Cristina; Conde-Aguilera, Jose Alberto; Haro, A.; Cueva, Silvia Pastoriza de la; Rufián-Henares, José Ángel

doi:10.1016/j.jcs.2010.05.013

Cited by 71 publications

(64 citation statements)

References 25 publications

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“…However, these differences are not statistically significant. This result is similar to that obtained by Delgado-Andrade et al (2010). Thus, the ability to neutralize free radicals depends on the stage of digestion and the type of bread.…”

Section: Effect Of Soluble and Insoluble Fraction After Gastrointestisupporting

confidence: 89%

“…An in vitro digestion model system was performed according to the method of (Delgado-Andrade et al 2010). It comprised three stages: oral, gastric and intestinal digestion.…”

Section: In Vitro Digestion Of Breadsmentioning

confidence: 99%

“…Oral bioavailability of the bioactive compounds present in the pure form is typically much greater than the bioavailability of the same components contained in the matrix of the food product, because they need to be released from the matrix before absorption. In many cases, individual nutrients are chemically bound to other components, which greatly limit their release in the intestine (Delgado-Andrade et al 2010;Hur et al 2011;Chandrasekara and Shahidi 2012). Majority of food polyphenols occur in the form of esters or glycosides which are not absorbed in the native form.…”

Section: Effect Of Soluble and Insoluble Fraction After Gastrointestimentioning

confidence: 99%

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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

2015

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The impact of an in vitro procedure that mimics the physiochemical changes occurring in gastric and small intestinal digestion on the antioxidant capacity and bioaccessibility of phenolic compounds from 16 types of buckwheatenhanced wheat breads was assessed. The methodology was based on the Global Antioxidant Response (GAR) which combined bioaccessible antioxidant capacity of the soluble fraction from digestible portion measured by the standard Trolox Equivalent Antioxidant Capacity (TEAC) assay and antioxidant capacity of the insoluble fraction from the undigested portion by the QUENCHER method. The bioaccessibility of the phenolics was measured in the soluble fraction with Folin-Cicalteu reagent and in the insoluble fraction by modified QUENCHER method. The studies showed almost 20-fold higher GAR values as compared to the antioxidant capacity of the respective undigested reference breads. The bioaccessible antioxidant capacity of soluble fraction from digestible portion increased significantly whereas the undigested residue displayed antioxidant capacity that accounted for up to 15 % of the GAR. The bioaccessible phenolics accounted for up to 90 % of the total phenolics after digestion and were highly correlated with GAR results of buckwheatenriched wheat breads. Our results indicate that in vitro digestion is the crucial step that releases of high amount of phenolic antioxidants. The combination of QUENCHER assay with Total Antioxidant Capacity (TAC) and Total Phenolic Content (TPC) assay estimated on Folin-Ciocalteu reagent has been useful for the determination of the bioaccessible antioxidant activity and phenolics of the soluble and insoluble fraction of buckwheat-enhanced wheat breads.

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Section: Effect Of Soluble and Insoluble Fraction After Gastrointestisupporting

confidence: 89%

“…An in vitro digestion model system was performed according to the method of (Delgado-Andrade et al 2010). It comprised three stages: oral, gastric and intestinal digestion.…”

Section: In Vitro Digestion Of Breadsmentioning

confidence: 99%

Section: Effect Of Soluble and Insoluble Fraction After Gastrointestimentioning

confidence: 99%

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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

2015

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“…Some exceptions (like fresh carrots, apples, potato chips, boiled ham and salami-type sausage) were noted, and in those samples, higher antioxidant activity was evaluated in extracts. Delgado-Andrade et al [27] also determined much higher antioxidant activity in the wheat bread and the wheat bran bread by the QUENCHER method for ABTS˙+ and DPPH˙free radicals than in extracts. Also, they determined that values obtained by the ABTS˙+ were higher than with the DPPH˙free radicals.…”

Section: Resultsmentioning

confidence: 98%

Phenol content and antioxidant activity of green, yellow and black tea leaves

Kopjar

Tadic

Piližota

2015

Chem Biol Techn Agric

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Background: Green, black and yellow tea leaves are rich in phenolic compounds that are known for their antioxidant activity thus beneficial effect on human health. In practice, different methods are used to determine antioxidant activity. The objective of this study was to determine content of phenols, flavonoids and tannins, as well as antioxidant activity of tea leaves. Results: Green, yellow and black tea leaves (intact and pulverised leaves) were used for extraction by methanol or acidified methanol. Spectrophotometric methods were used for determination of selected parameters. Antioxidant activity was determined in extracts and pulverised tea leaves by application of 2,2-diphenyl-1-picrilhydrazyl (DPPH) and 2,2′azinobis-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS) free radicals. For determination of antioxidant activity of the pulverised leaves, 'QUENCHER' method was used. The method is based on the direct treatment of dry sample with free radicals. Extracts obtained by extraction of pulverised tea leaves with acidified methanol had the highest phenolic content (3.823, 4.226 and 6.829 g/kg for green, black and yellow tea, respectively). In methanol extracts, phenol content decreased in order yellow > green > black tea and, in acidified methanol extracts, yellow > black > green tea, regardless of particle size of tea leaves for extraction. Flavonoid and tannin contents followed the same tendency as phenol content. The highest antioxidant activity had acidified methanol extracts of pulverised tea leaves, regardless of used method (DPPH and ABTS). Results of antioxidant activity obtained with 'QUENCHER' method were compared with results of acidified methanol extracts. Green and yellow tea had higher antioxidant activity when 'QUENCHER' method was used in contrast to the black tea where higher antioxidant activity was determined in extract. Conclusions: Particle size and extraction solvent had high influence on total phenolic compounds, total flavonoid and tannin content as well as on antioxidant activity. Also, antioxidant activity of samples highly depended on used free radicals and sample preparation prior their application.

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“…At this regard, only complex in vitro enzymatic digestion designed to mimic digestion in the gastrointestinal tract may be more related to physiological effects (Gong et al, 2013). The QUENCHER procedure has been successfully applied to measure AC of very different foods (Serpen et al 2008(Serpen et al , 2012Acar et al 2009;Ciesarova et al 2009;Rufian-Henares et al 2009;Serpen and Gökmen 2009;Amigo-Benavent et al 2010;Delgado-Andrade et al 2010;Žilić et al 2012. Moreover, the QUENCHER assay has been successfully performed also replacing ABTS •+ as radical probe with DPPH Serpen et al 2012 a, b, c), as well as using the colour generation of FRAP (Serpen et al 2012 a, b) and CUPRAC reagents (Tufan et al 2013) or fluorescence as in ORAC protocol (Amigo-Benavent et al 2010;Kraujalis et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode

Benedetto¹,

Alfarano²,

Laus³

et al. 2015

Cereal Research Communications

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Assessment of Antioxidant Capacity (AC) of foods is useful to consider cumulative/ synergistic action of all dietary antioxidants, thus providing a more integrated information than the simple sum of measurable antioxidants. Among the different AC assays, the QUENCHER ABTS (QUick, Easy, New, CHEap and Reproducible) procedure is based on the direct reaction of ABTS •+ reagent with fine solid food particles without extraction of antioxidants. This assay is able to measure both soluble and insoluble antioxidants, that simultaneously come into contact with ABTS •+ molecules by either liquid-liquid or solid-liquid interactions, respectively. These interactions may change depending on the particle diameter. Usually, particles having 0.1-0.3 mm size are used. Here, AC was evaluated on whole flour (WF), derived from a mix of grains of ten durum wheat varieties, characterized by three different particle sizes: a smaller one, ≤0.2 mm (control, WF 0.2 ), and two larger ones, ≤0.5 mm and ≤1 mm (WF 0.5 and WF 1 , respectively). Moreover, a novel AC calculation procedure based on the slope value of the regression line of ABTS •+ response vs flour amount is presented in detail. The classical QUENCHER ABTS procedure provided for WF 0.2 an AC value of 42.0±2.7 mmol eq. Trolox/g d.w. A similar result was obtained for WF 0.5 (38.3±0.9 mmol eq. Trolox/g d.w.), thus indicating that these large particles may be analyzed by the QUENCHER ABTS assay provided that the "slope" calculation procedure is used. On the contrary, WF 1 showed about half AC (20.3±0.2 mmol eq. Trolox/g d.w.), thus showing that very large particles cannot be used even adopting the "slope" calculation.

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A combined procedure to evaluate the global antioxidant response of bread

Cited by 71 publications

References 25 publications

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Phenol content and antioxidant activity of green, yellow and black tea leaves

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode

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A combined procedure to evaluate the global antioxidant response of bread

Cited by 71 publications

References 25 publications

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Phenol content and antioxidant activity of green, yellow and black tea leaves

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHERABTSassay by adopting a proper calculation mode

Contact Info

Product

Resources

About

Antioxidant capacity of durum wheat large flour particles may be evaluated by QUENCHER_ABTSassay by adopting a proper calculation mode