Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle

Pazos, Manuel; Gallardo, José Manuel; Torres, Josep Lluís; Medina, Isabel

doi:10.1016/j.foodchem.2004.07.036

Cited by 208 publications

(166 citation statements)

References 31 publications

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“…For example, flavonoids possess high Fe 2+ -chelating activity. Their scavenging potential and metal chelating ability are dependent on their unique phenolic structure as well as the number and position of their hydroxyl groups (Pazos et al, 1999). Nevertheless, we observed that the dandelion fruit extract did not show significant Fe 2+ -chelating activity.…”

Section: Discussionmentioning

confidence: 55%

Antioxidant properties ofTaraxacum officinalefruit extract are involved in the protective effect against cellular death induced by sodium nitroprusside in brain of rats

Colle

Arantes

Rauber

et al. 2012

Pharmaceutical Biology

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Section: Discussionmentioning

confidence: 55%

Antioxidant properties ofTaraxacum officinalefruit extract are involved in the protective effect against cellular death induced by sodium nitroprusside in brain of rats

Colle

Arantes

Rauber

et al. 2012

Pharmaceutical Biology

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“…The polyphenolics from GP are known for their antioxidant and anti-inflammatory effects [8,9], which demonstrate preventive effects on cancer [10], cardiovascular diseases [11], and inflammatory bowel disease [12]. The GP polyphenolics have been used in food technology as antioxidants to inhibit the oxidation of fish lipids, frozen fish muscle, and fish oil [13]. It is also used as a source of dietary fiber and antioxidant to enhance functionality and shelf life of yogurt and salad dressing [14], and ingredient in baking products [15].…”

Section: Introductionmentioning

confidence: 99%

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Bibi¹,

Rj²,

Zhang³

et al. 2017

J Food Process Technol

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Grape pomace (GP) is a major byproduct of wine and juice industry, rich in polyphenolics with demonstrated health benefits. Extrusion processing for development of healthy and quality GP supplemented cornstarch snack foods was evaluated using response surface methodology. The retainability of polyphenolic content and antioxidant activity after extrusion processing were further assessed. The processing variables were feed moisture (16, 20, and 24 ± 0.2% w.b.), screw speed (150, 200, and 250 rpm), and the level of GP supplementation (0, 5, and 10% w/w). Extrudates with 5% GP and 16 ± 0.2% feed moisture had a high overall expansion ratio of 3.83 ± 0.14, and overall low density (0.11 ± 0.00 g/cm 3 ). Total polyphenolic content (TPC) of the extrudates (5% GP, and 16% feed moisture) extruded at 150 and 250 rpm retained up to 74.1% and 78.57% respectively, while TPC was retained at 95% when extruded under 200 rpm with 10% GP and 16% feed moisture. Additionally, the total antioxidant activity and 2,2-diphenyl-1-picrylhydrazyl scavenging activity of the 5% GP extrudates retained 98% after extrusion processing. Moreover, polyphenolic extract of 5% GP extrudates suppressed reactive oxygen species in Caco-2 cells induced by hydrogen peroxide. In conclusion, GP incorporation in cornstarch extrudates improved both the physicochemical quality as well as nutritional value of products. Our study indicates that GP can be effectively incorporated into extruded foods by providing enhanced nutritional value without losing the expansion characteristics.

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“…Many phenolic-rich plant extracts have successfully demonstrated the retarding effect on lipid oxidation of various edible oil due to their good antioxidant capacity (Zhang et al, 2010;Dillard and German, 2000). For example, oyster mushroom, garlic, kenaf seed, pomegranate, olive, tea and Moringa oleifera extracts have been demonstrated to delay lipid peroxidation in various oils compared to synthetic antioxidants (Malheiro et al, 2013;Nyam et al, 2013;Yim et al, 2013;Pazos et al, 2005). There are some studies which demonstrated the effectiveness of fruit peel, such as rambutan (Nephelium lappaceum L.), mangosteen (Garcinia mangostana Linn.)…”

mentioning

confidence: 99%

Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage

Ling¹,

Chang²,

Sia³

et al. 2015

Acta Sci Pol Technol Aliment

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Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle

Cited by 208 publications

References 31 publications

Antioxidant properties ofTaraxacum officinalefruit extract are involved in the protective effect against cellular death induced by sodium nitroprusside in brain of rats

Antioxidant properties ofTaraxacum officinalefruit extract are involved in the protective effect against cellular death induced by sodium nitroprusside in brain of rats

Stability and Functionality of Grape Pomace Used as a Nutritive Additive During Extrusion Process

Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage

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