Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Haghani, Shaghayegh; Hadidi, Milad; Pouramin, Shiva; Adinepour, Fateme; Hasiri, Zahra; Moreno, Andrés; Munekata, Paulo E. S.; Lorenzo, José M.

doi:10.3390/antiox10111777

Cited by 34 publications

(21 citation statements)

References 34 publications

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“…Means with the same letter are not significantly different at p ≥ 0.05 between columns Results in table 5 indicate that the radical scavenging activity (DPPH %) was carried out in two different solvents (methanol and acetone).The values of antioxidant scavenging activity (DPPH %) in purslane ice milk had a significant increase(p<0.05) with the addition of purslane extract in both solvents, but samples that were extracted by acetone had higher values of antioxidant activity (DPPH) than those extracted by ethanol. In the same manner, it was reported by Salman et al, (2020) and Haghani et al, (2021). Also, from the data, samples of T4 that were extracted by acetone had 3.42 times more antioxidants than control samples that were extracted by the same solvent.…”

Section: Evaluation Of Antioxidant Activity (Dpph %)supporting

confidence: 78%

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Osman

Noureldin

El-Gazzar

et al. 2023

AJAS

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The purslane ice milk was made with the addition of purslane extract at levels of 0.0, 0.1, 0.2, 0.3, and 0.4% for control, T1, T2, T3 and T4, respectively. Integrating purslane extract led to a significant decrease in density (from 0.725 to 0.652 g/cm3) as well as weight per gallon (from 6.05 to 5.44 lb.) in the resultant ice milk. On the other hand, the overrun percentage was increased from 41.20 to 58.90%. T4, which contained the greatest purslane extract (0.4%), gained the highest values of milting resistant after 10 and 50 minutes. Addition of purslane extract increased total solids, acidity, total nitrogen, and ash significantly), while pH and total carbohydrate% decreased. The radical scavenging activity (DPPH %), total phenolic content and total flavonoid content in purslane ice milk were increased from 24.74, 0.183 and 0.007 to 84.72,0.398 and 0.146, respectively. Microbiologically, the incorporation of purslane extract in purslane ice milk leads to a significant increase in total bacterial counts with an increase in purslane extract concentrations from 3.58 to 3.68cfu/g. The values of flavour scores had no significant difference among all treatments; however, the flavour score of purslane ice milk in all treatments was higher than control. the overall score of the treatment of purslane ice milk containing 0.4 % purslane extract had higher scores. In conclusion, the use of bioactive components of purslane extracts enhances and improves nutritional value, biological properties, functional properties and antioxidant activity as well as sensory evaluation of the resulting ice milk.

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Section: Evaluation Of Antioxidant Activity (Dpph %)supporting

confidence: 78%

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Osman

Noureldin

El-Gazzar

et al. 2023

AJAS

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“…The method of Haghani et al (2021) [21] was used to determine DPPH free radical scavenging activity of the peptide fractions. First, 50 µL of the peptide fractions at 1, 5, and 10 mg/mL (in MilliQ water) was mixed with 500 µL of 0.1 mM DPPH in 95% (1:1, v/v) ethanol and incubated with shaking for 30 min at room temperature.…”

Section: Antioxidant Activities 251 Dpph Radical-scavenging Activitymentioning

confidence: 99%

Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties

et al. 2022

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Collagen isolated from byproducts of common carp was hydrolyzed with alcalase enzyme to obtain peptide fractions. The resulting >30 kDa (PF1), 10–30 kDa (PF2), 3–10 kDa (PF3) and <1 kDa (PF4) fractions were studied for their antioxidant and functional properties. All peptide fractions illustrated antioxidant activity at different concentrations (1, 5, and 10 mg/mL). Although PF4 indicated the highest DPPH radical-scavenging activity (87%) at a concentration of 1 mg/mL, the highest reducing power (0.34) and hydroxyl radical scavenging activity (95.4%) were also observed in PF4 at a concentration of 10 mg/mL. The solubility of the peptide fractions was influenced by pH. The lowest solubility of the peptide fractions was observed at pH 4. The highest emulsifying activity index (EAI) was observed for PF4 (121.1 m2/g), followed by PF3 (99.6 m2/g), PF2 (89.5 m2/g) and PF1 (78.2 m2/g). In contrast to what has been found in the case of EAI, the emulsion stability of the peptide fractions decreased at lower molecular weight, which ranged from 24.4 to 31.6 min. Furthermore, it was revealed that PF1 had the highest foam capacity (87.4%) and foam stability (28.4 min), followed by PF2 and PF3. Overall, the findings suggest that peptide fractions isolated from byproducts of common carp are a promising source of natural antioxidants for application in functional food and pharmaceutical products.

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“…For DPPH assay, 50 μL of each peptide hydrolysate (1mg/ml) was mixed with 500 μL of DPPH (95% 1:1 v/v ethanol) and kept in 37 degree celcius for 30 minutes and the OD was measured at 517nm. The ascorbic acid was used as a positive control (Haghani et al 2021).…”

Section: Determination Of Anti-oxidant Activitymentioning

confidence: 99%

Anti-oxidant, Anti-inflammatory and Anti-Atherosclerotic Activity of Bioactive Peptide HPAEDR Isolated from Catla catal Muscle on LPS Induced Inflammation on 246.7RAW Macrophage Cells and HCF Induced Hyperlipidemic Zebrafish Larvae

Sethuramalingam¹,

Ravi²,

Rajiah³

2022

BIOMEDNATPROCH

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A muscle wasdissected from the Catla catlafish and enzyme hydrolysis was done using various digestive enzymes such as pepsisn, protease, papine, trypsin and alcalase at verity of time intervals (0th, 3rd, 6th, 9th and 12th) hour respectively. Followed by, the amino acid composition was identified and the confirmative assays such as, the anti-oxidant assays (DPPH and Hydroxy radical scavenging activity) and anti-inflammatory assays (HRBC and AD) were done for various peptide hydrolysate. The active hr was identified as 9th hr alcalase hydrolysate which was purified through Ultrafiltration (>30 kDa, 30-10 kDa, 10-3 kDa and <3 kDa). These fractions were again studied for its anti-oxidant and anti-inflammatory activity. Based on the results obtained, the active fraction was identified as 10-3kDa which was further purified and identified using Gel filtration chromatography and LC-MS/MS as HPAEDR (723.76 Da). Further, for in vitro and in vivo studies the peptide derived from CCM was synthetically designed with 98% purity (PhtdPeptides Co., Ltd. Zhemgzhou, China). Additionally, the physiochemical properties (Solubility, emulsifying properties and foaming properties) of these fraction was studied. Finally, the purified fraction was tested for in vitro activity through cell viability, COX-2 production, NO production and TNF-α production. Moreover, the in vivo protective effect is tested on Zebrafish larvae. The results suggest that the active purified peptide fraction isolated from Catla catla muscle has a strong natural anti-oxidant, anti-inflammatory and cholesterol reduction activity which can be used in functional foods and pharmaceuticals.

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Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Cited by 34 publications

References 34 publications

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Fortification of ice milk with purslane (Portulaca oleracea) bioactive compounds

Bioactive Peptide Fractions from Collagen Hydrolysate of Common Carp Fish Byproduct: Antioxidant and Functional Properties

Anti-oxidant, Anti-inflammatory and Anti-Atherosclerotic Activity of Bioactive Peptide HPAEDR Isolated from Catla catal Muscle on LPS Induced Inflammation on 246.7RAW Macrophage Cells and HCF Induced Hyperlipidemic Zebrafish Larvae

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