Stability of antioxidants in an apple polyphenol–milk model system

Wegrzyn, T; Farr, Judie M.; Hunter, Denise C.; Au, Joyce T.; Wohlers, Mark; Skinner, Margot A.; Stanley, Roger; Sun‐Waterhouse, Dongxiao

doi:10.1016/j.foodchem.2007.12.034

Cited by 60 publications

(30 citation statements)

References 31 publications

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“…The presence of these polyphenols in apple fruits has been reported previously (Lu and Foo, 2000;Wegrzyn et al, 2008;Yanagida et al, 1999). Their amount per g of fresh weight followed the order (+)-catechin < procyanidin B2 < (−)-epicatechin < chlorogenic acid (Fig.…”

Section: Polyphenols In Applesupporting

confidence: 60%

Reactions of Apple Fruit Polyphenols with Nitrite under Conditions of the Gastric Lumen: Generation of Nitric Oxide and Formation of Nitroso Catechins

Hirota

Takahama²

2014

FSTR

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Section: Polyphenols In Applesupporting

confidence: 60%

Reactions of Apple Fruit Polyphenols with Nitrite under Conditions of the Gastric Lumen: Generation of Nitric Oxide and Formation of Nitroso Catechins

Hirota

Takahama²

2014

FSTR

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“…Similar to the present results, flavan‐3‐ols were found to have the highest correlation with, or contribution to, antioxidant activity determined by the β‐CLAMS assay and the micellar system (Tsao and others 2005; Vanzani and others 2005) and epicatechin was the most effective of those tested in the SDS system. Food model systems have successfully incorporated apple to increase antioxidant capacity such as apple skin in a muffin system (Rupasinghe and others 2008) and apple extract in a milk‐polyphenol system (Wegrzyn and others 2008). However, to our knowledge, this is the 1st study to demonstrate the potential of apple skin extracts to prevent oxidation of omega‐3 fatty acid.…”

Section: Discussionmentioning

confidence: 99%

“…Phytochemical rich extract from other food sources such as barley bran (Katsanidis and others 1997), green tea (Wanasundara and Shahidi 1998), borage seed (Wettasinghe and Shahidi 1999), rosemary (Montero and others 2005), and garlic (Iqbal and Bhanger 2007) have been used successfully in food model systems to inhibit PUFA oxidation. Recently, it has been shown that incorporation of apple skin extract in milk can increase the antioxidant capacity (Wegrzyn and others 2008). However, to our knowledge, omega‐3 fatty acid or lipid preserving potential of apple skin extracts has not been investigated.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Profiles and Antioxidant Properties of Apple Skin Extracts

Huber¹,

Rupasinghe²

2009

Journal of Food Science

100

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Lipid oxidation, especially the oxidation of polyunsaturated fatty acids, is a significant issue in the food industry impacting both food quality and health of consumers. Apple skin was investigated as a source of natural antioxidants. The phenolic compound composition and antioxidant properties of 21 selected apple genotypes were evaluated. The lipid stabilizing ability of the apple skin extracts was examined using an aqueous emulsion system of methyl linolenate. The total phenolic concentrations determined by high-performance liquid chromatography tandem mass spectrometry of methanolic extracts of skins of the apple genotypes varied from 150 to 700 mg/100 g DW. The antioxidant capacity measured by Folin-Ciocalteu (16.2 to 34.1 mg GAE/100 g DW), ferric reducing antioxidant power (1.3 to 3.3 g TE/100 g DW), oxygen radical absorbance capacity (5.2 to 14.2 g TE/100 g DW), and percent inhibition of oxidation of methyl linolenate (73.8% to 97.2%) varied among the apple genotypes. The apple skin extracts, specifically the crab apple varieties such as "Dolgo," were revealed to be effective inhibitors of oxidation of polyunsaturated fatty acid in a model system and thus can be considered as a potential source of natural food antioxidants.

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“…Consumers demand added‐value dairy products, so milk beverages and drinking yoghurts with enhanced health benefits could be the alternatives (Thevis, 2007). This provides opportunities for dairy products with fortified fruit‐derived bioactive ingredients (Wegrzyn et al. , 2008; Sun‐Waterhouse et al.…”

Section: Research Approaches For the Development Of Functional Foodsmentioning

confidence: 99%

“…Innovative fermented milks can be produced through fortifying milk with active ingredients including fibres, phytosterols, omega-3-fatty acids, whey and vitamins that provide specific health benefits beyond basic nutrition (Khurana & Kanawjia, 2007;Sun-Waterhouse et al, 2010c). New fruit-milk beverages with special characteristics and health properties have been developed containing antioxidants such as vitamin C, vitamin A and phenolic compounds (Zulueta et al, 2007;Wegrzyn et al, 2008).…”

Section: Food Format Selectionmentioning

confidence: 99%

The development of fruit‐based functional foods targeting the health and wellness market: a review

Sun‐Waterhouse¹

2011

Int J of Food Sci Tech

241

100

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Functional foods and their health benefits beyond individual nutrients present challenges to the traditional 'nutrition' approach to foods. Epidemiological studies suggest that regular or increased consumption of fruits may promote general health and well-being as well as reduce the risk of chronic diseases. Therefore, a broad range of research amongst academic, industry and government institutes has been stimulated in attempts to add the goodness of fruits into popular consumer foods. This article provides a brief overview of the research opportunities in the emerging functional foods area, with an emphasis on fruit-derived products. Based on recent research in the fruit-based functional food area, a structured approach for designing and developing functional finished products is presented. Included are the technical challenges and their associated solutions during food design, formulation, processing and storage. A consumer-oriented food product development process is highlighted. Controlling the interactions among the targeted bioactives and other food components during food processing, handling and storage is the key to ensure that a stable and appealing functional food is produced. Manipulating the beneficial synergies among food ingredients, and among food formulation and processing methods, has the potential to lead to substantial food innovations.

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Stability of antioxidants in an apple polyphenol–milk model system

Cited by 60 publications

References 31 publications

Reactions of Apple Fruit Polyphenols with Nitrite under Conditions of the Gastric Lumen: Generation of Nitric Oxide and Formation of Nitroso Catechins

Reactions of Apple Fruit Polyphenols with Nitrite under Conditions of the Gastric Lumen: Generation of Nitric Oxide and Formation of Nitroso Catechins

Phenolic Profiles and Antioxidant Properties of Apple Skin Extracts

The development of fruit‐based functional foods targeting the health and wellness market: a review

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