Polyphenolic rich traditional plants and teas improve lipid stability in food test systems

Ramsaha, Srishti; Aumjaud, Badroonesha; Neergheen-Bhujun, Vidushi S.; Bahorun, Theeshan

doi:10.1007/s13197-013-1060-5

Cited by 13 publications

(13 citation statements)

References 37 publications

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“…The research results were in line with the results of earlier research on the antioxidative activity of tea extracts [18]. Moreover, the white and green tea extracts were characterised by higher antioxidative activity [36]. Earlier research showed that the efficiency of peroxide anion binding by tea extracts decreased in the following type-dependent order: oolong tea > green tea > black tea [37,38,39,40].…”

Section: Discussionsupporting

confidence: 87%

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

et al. 2019

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The aim of the study was to determine correlations between the concentration of thiamine in systems and indicators of the antioxidative activity of ethanol tea extracts in the presence of soybean oil. Variability of the thiamine form was assumed by comparison of the influence of thiamine hydrochloride or thiamine pyrophosphate and fermentation of ethanol tea extracts. The study provides practical knowledge about the antioxidative activity of ethanol tea extracts in products containing fat and thiamine. The study showed that all tea extracts exhibited higher antioxidative activity in the presence of thiamine amounts of 0.1 and 0.8 mg/100 g. The antioxidative activity of ethanol tea extracts was significantly reduced when the concentrations were higher than the natural level for foods (over 1.0 mg/100 g). The systems containing white tea extract were the most vulnerable, whereas those with black tea were the least vulnerable. The presence of thiamine pyrophosphate in the system was more strongly correlated with reduced activity of the extracts than the presence of thiamine hydrochloride.

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Section: Discussionsupporting

confidence: 87%

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

et al. 2019

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“…), Ocimum tenuiflorum , Piper betle and natural green tea (Ramsaha et al . ) have been evaluated in different food systems and credited for their excellent bioactivities. These evidence‐based in vitro studies have subsequently demonstrated the high antioxidant potential of natural extracts in lipid‐rich food systems.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Polyphenolic RichMoringa oleifera Lam. Extracts in Food Systems

Bholah

Ramful-Baboolall

Neergheen-Bhujun

2015

Journal of Food Biochemistry

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Moringa oleifera Lam. has long been used in traditional medicine and for culinary purposes. This study aimed at determining the phenolic content as well as the antioxidative properties of leaf and pod extracts of M. oleifera Lam. in vitro and in mayonnaise and bulk sunflower oil. The methanolic leaf and pod extracts (MLE and MPE) had the highest phenolic content and exhibited the highest antioxidant activities in the Ferric Reducing Antioxidant Potential (FRAP) assay (1,298 ± 4.1 μmol Fe [II]/g fresh weight) compared with the aqueous extracts. Moreover, MLE was the most effective free radical scavenger and metal chelator in the deoxyribose and iron chelation assays, respectively. The antioxidant efficacy of MLE and MPE at 0.2 and 0.4% was compared with that of butylated hydroxytoluene (0.02%) in bulk sunflower oil and mayonnaise. The peroxide and conjugated diene values showed that the extracts effectively protected both systems. MLE at 0.4% exhibited the most potent antioxidant effect. PRACTICAL APPLICATIONSReactive oxygen species, generated by lipid oxidation, can compromise the safety of foods resulting in harmful effects on human health. There is much interest in natural antioxidants as an effective means to retard oxidative changes in foods due to toxicological concerns associated with synthetic antioxidants. M. oleifera L. is currently underutilized as a food plant despite scientific evidence of its nutritional quality and health benefits mainly ascribed to the presence of antioxidant phytochemicals. This study was aimed at determining the phenolic content and the in vitro antioxidant properties of M. oleifera leaf and pod extracts. The effect of the extracts on oxidative stability in mayonnaise and bulk sunflower oil was also evaluated. Results show that this food plant represents an untapped potential that could be used as a source of natural food additives to retard oxidative damage in various food systems and thus prolonging the shelf life of lipid-bearing foods.

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“…were, however, greater than those used in this study. Also, the use of polyphenolic extracts of plants and commercial teas in unstripped sunflower oils and mayonnaise samples could minimize lipid oxidation thanks to their antioxidants content and therefore enhance the oxidative stability of the lipid test systems studied [24]. The substitution of synthetic antioxidants with natural ones is suggested to be a good strategy to conteract the adverse effects of the latters, in terms of high concentrations use and low thermal stability observed during heat processing and frying of food products.…”

Section: Oxidative Stability By the Rancimat Methodsmentioning

confidence: 99%

Aqueous extract of Pituranthos scoparius as a biopreservative against lipid oxidation of an emulsion and use of SDS-PAGE to study protein-polyphenols interactions

Chikhoune¹,

Križman²,

Berroua³

et al. 2018

Integr Food Nutr Metab

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In this work, aqueous decoctions with 5% and 10% cut and powder plant materials of Pituranthos scoparius were investigated. The best result for the total phenolic extracts was 4.39% (±0.05) for the 10% powder plant material extract, whereas the best reducing power was obtained for 5% powder plant material extract with a mean value of 2.07% (±0.06). The phytochemical profile of the polyphenol extract was characterized by the presence of chlorogenic acid as a major constituent. Oxidative stability by Rancimat test showed that all the formulations incorporated with the concentrated aqueous extract showed better resistance to oxidation than the control formulation. Moreover, Tricine SDS-PAGE electrophoresis was used to asses protein-polyphenols interactions within the aqueous phase. This efficient technique allowed revealing the formation of a characteristic dimer with molecular weights ranging from 30.3 to 32.4 kDa. Densitometric analysis allowed further to highlight the specificy of the interactions within the whey protein at high (>40 kDa) and low molecular weight. The findings of this study, showed that the polyphnolic extract of Pituranthos scoparius offers an attracting alternative for fat products as a natural biopreservative instead of the regular synthetic antioxidants used in food industry.

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Polyphenolic rich traditional plants and teas improve lipid stability in food test systems

Cited by 13 publications

References 37 publications

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

Antioxidant Activity of Polyphenolic RichMoringa oleifera Lam. Extracts in Food Systems

Aqueous extract of Pituranthos scoparius as a biopreservative against lipid oxidation of an emulsion and use of SDS-PAGE to study protein-polyphenols interactions

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