Antioxidant capacity of 44 cultivars of fruits and vegetables grown in Andalusia (Spain)

Morales-Soto, Aránzazu; García-Salas, Patricia; Rodríguez‐Pérez, Celia; Jiménez‐Sánchez, Cecilia; Cádiz-Gurrea, María de la Luz; Segura‐Carretero, Antonio; Fernández‐Gutiérrez, Alberto

doi:10.1016/j.foodres.2014.01.050

Cited by 74 publications

(46 citation statements)

References 44 publications

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“…Our results are in accordance with a previous study by Morales-Soto et al (34) reporting antioxidant ranges (as Trolox equivalents) on dry mass basis of 830-4300 and 520-13 000 μmol/100 g for garlic and onion, respectively. For leek, ORAC ranged from 27 to 88 μmol per 100 g, whereas in bunching onions values of approx.…”

Section: Variation Of Antioxidant Activity Among Allium Speciessupporting

confidence: 94%

Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species

Beretta

Bannoud

Insani

et al. 2017

Food Technol. Biotechnol.

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SummaryAllium sp. vegetables are widely consumed for their characteristic flavour. Additionally, their consumption may provide protection against cardiovascular disease due to their antiplatelet and antioxidant activities. Although antiplatelet and antioxidant activities in Allium sp. are generally recognised, comparative studies of antiplatelet and antioxidant potency among the main Allium vegetable species are lacking. Also, the relationship between organosulfur and phenolic compounds and these biological activities has not been well established. In this study, the in vitro antiplatelet and antioxidant activities of the most widely consumed Allium species are characterised and compared. The species total organosulfur and phenolic content, and the HPLC profiles of 11 phenolic compounds were characterised and used to investigate the relationship between these compounds and antiplatelet and antioxidant activities. Furthermore, antiplatelet activities in chives and shallot have been characterised for the first time. Our results revealed that the strongest antiplatelet agents were garlic and shallot, whereas chives had the highest antioxidant activity. Leek and bunching onion had the weakest both biological activities. Significantly positive correlations were found between the in vitro antiplatelet activity and total organosulfur (R=0.74) and phenolic (TP) content (R=0.73), as well as between the antioxidant activity and TP (R=0.91) and total organosulfur content (R=0.67). Six individual phenolic compounds were associated with the antioxidant activity, with catechin, epigallocatechin and epicatechin gallate having the strongest correlation values (R>0.80). Overall, our results suggest that both organosulfur and phenolic compounds contribute similarly to Allium antiplatelet activity, whereas phenolics, as a whole, are largely responsible for antioxidant activity, with broad variation observed among the contributions of individual phenolic compounds.

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Section: Variation Of Antioxidant Activity Among Allium Speciessupporting

confidence: 94%

Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species

Beretta

Bannoud

Insani

et al. 2017

Food Technol. Biotechnol.

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“…Vasco et al (2008) found lower values for guava and mango (462 and 60 mg GAE/100 g, respectively), as well as Rufino et al (2011) (1500 mg GAE/100 g on açaí pulp). As the extraction procedure was similar in these studies, the differences found in results could be associated to agronomic (agricultural practices, soil composition, climatological conditions) and physiological (ripening stage) factors (Morales-Soto et al, 2014). Although TPC determination is simple and sensitive, it must be kept in mind that this method may suffer from interferences caused by the presence of reducing sugars and some amino acids), thus overestimating the results (Barroso, Noronha, Delerue-Matos, & Oliveira, 2011).…”

Section: Antioxidant Activitymentioning

confidence: 78%

Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds

et al. 2015

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a b s t r a c tEight tropical fruit pulps from Brazil were simultaneously characterised in terms of their antioxidant and antimicrobial properties. Antioxidant activity was screened by DPPH radical scavenging activity (126-3987 mg TE/100 g DW) and ferric reduction activity power (368-20819 mg AAE/100 g DW), and complemented with total phenolic content (329-12466 mg GAE/100 g DW) and total flavonoid content measurements (46-672 mg EE /100 g DW), whereas antimicrobial activity was tested against the most frequently found food pathogens.Acerola and açaí presented the highest values for the antioxidant-related measurements. Direct correlations between these measurements could be observed for some of the fruits. Tamarind exhibited the broadest antimicrobial potential, having revealed growth inhibition of Pseudomonas aeruginosa. Escherichia coli, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus.Açaí and tamarind extracts presented an inverse relationship between antibacterial and antioxidant activities, and therefore, the antibacterial activity cannot be attributed (only) to phenolic compounds.

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“…The antioxidant capacity was determined using the FRAP assay, which was performed according to Morales-Soto et al [35] with some modification. The freshly prepared FRAP solution contained 25 mL of 0.3 mol/L acetate buffer (pH 3.6), 2.5 mL of 10 mmol/L 2,4,6-tripyridyl-1,3,5-triazine (TPTZ) (dissolved in 40 mmol/L HCl), and 2.5 mL of 20 mmol/L ferric chloride.…”

Section: Determination Of Total Carotenoidmentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

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Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

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Antioxidant capacity of 44 cultivars of fruits and vegetables grown in Andalusia (Spain)

Cited by 74 publications

References 44 publications

Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species

Relationships among Bioactive Compounds Content and the Antiplatelet and Antioxidant Activities of Six Allium Vegetable Species

Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

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