Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice

Usaga, Jessie; Barahona, Daniela Vidaurre; Arroyo, Laura; Esquivel, Patricia

doi:10.1016/j.nfs.2022.05.001

Cited by 6 publications

(1 citation statement)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The high antioxidant capacity is due to the fact that the raw materials are known to be antioxidants such as beet, amaranth and honey; In addition, the presence of anthocyanins, coumarins, phenols, flavonoids, cardiac glycosides, and terpenoids, known for their antioxidant effects, was confirmed (López-Morata et al, 2017); (Usaga et al, 2022);Bautista-Justo et al, 2010;(Herrera, et al, 2012). However, the ability they have to react with free radicals can benefit pathological conditions associated with the state of "oxidative stress", such as cancer, diabetes, atherosclerosis, neurodegenerative disorders and aging (Cameron and Pauling, 1978).…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Capacity of Cookies Made With Amaranth and Betabel Flour

Testa,

Leyva,

Moyaho

2023

JHSR

View full text Add to dashboard Cite

Antioxidant capacity is the activity of a substance to inhibit oxidative degradation, in such a way that it acts, mainly, thanks to its action to react with free radicals since these are highly reactive molecules that can cause cellular damage and/or various diseases. Therefore, it is called antioxidant, which is commonly ingested through food. In that sense, there are three food sources that have phytochemicals with high antioxidant capacity, these are: beets for their presence of betalains and free phenolic groups; amaranth for its bioactive peptide content; and honey, since it has phenolic compounds and flavonoids. Therefore, the main objective was to evaluate the antioxidant capacity in the preparation of cookies enriched with antioxidants from amaranth, beet, peanut and cactus flour. An experimental/quantitative investigation was carried out, the samples were worked in triplicate and a blank control was also used; Amaranth, beet, peanut and cactus flours were made separately. Subsequently, two formulations of the cookies were made, using different percentages of the flours, and honey was used to sweeten them. The percentage of inhibition of the ABTS radial was determined, resulting in a % inhibition of 75.66% and 68.17% for G7075 and G9055, respectively. Concluding that cookies are a source of antioxidants with high capacity, which probably give them a functional property with benefit to the body.

show abstract

Section: Discussionmentioning

confidence: 99%