The Impact of Physical Processes and Chemicals of the Antioxidants (Bioactivity Compounds)

Butnariu, Monica

doi:10.4172/jbb.10000e44

Cited by 9 publications

(4 citation statements)

References 24 publications

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“…An increase was observed in juice samples up to 60 min treatment time, which showed about twice the values for TPC, DPPH, and ABTS antioxidant capacity, compared to untreated sample (0 min). A further decrease in TPC was observed after 60 min treatment which might be as a result of enzyme hydrolysis of the lateral glycosidic chains of polyphenolic compounds, resulting in less‐stable polyphenols (Butnariu et al., 2013). Generally, the increase in bioactivity upon ultrasound and enzyme treatment could be attributed to acoustic cavitation produce by ultrasound (Abid et al., 2013; Butnariu et al., 2013; Mazza et al., 2019; Nguyen & Nguyen, 2018b) and controlled enzymatic cell wall degradation (Nguyen & Nguyen, 2018a; Oszmiański et al., 2011), which facilitated the release of more soluble antioxidant polyphenols into the juice (Machado et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice

Olawuyi

Akbarovich

Kim

et al. 2020

J Food Process Preserv

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Plums are rich in antioxidant polyphenols mainly found in the skin, and a considerable amount is retained in the pomace after juice processing. This study investigated the impact of combined ultrasound‐enzyme (UEZ) treatment (15–60 min) on antioxidant compounds recovery, quality, and extraction efficiency of plum‐juice, in comparison with single treatments. The result revealed that UEZ could shorten treatment time (up to four times), with significantly (p < .05) higher yield, bioactive compounds and antioxidant capacity compared to untreated, ultrasound‐ and enzyme‐treated juice samples, substantiating the effectiveness of combine‐treatment over single‐treatment. Moreover, clear juice obtained by UEZ (15 min), showed better and comparable physicochemical quality to juice from traditional enzymatic pretreatment (60 min). Furthermore, the antioxidant capacity of plum‐juice, estimated by various radical scavenging assays correlated strongly with high contents of coumaric, ferulic, and chlorogenic acids, rutin, and catechin released in plum‐juice. Overall, UEZ treatment expedited the production of clear plum‐juice rich in antioxidant compounds. Practical Applications The skin of plum constitutes about 70% of the beneficial phytochemicals of the fruit, with a majority retained in the pomace when the conventional squeezing method is employed to produce juice. To benefit from these nutrients, enzymatic pretreatment is used to produce clear juice, and also recover these compounds in juice. However, it is often time‐consuming. Hence, this study employed the combined use of ultrasound to intensify enzymatic extraction and facilitate the rapid recovery of beneficial phenolic compounds from the skin of plum into the extracted juice. The results obtained confirmed the synergistic impact of this technique in expediting clear juice production, with higher yields, antioxidant polyphenols, and better‐quality properties. Thus, provided a practical solution for the efficient production of clear plum juice with potential health benefits.

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Section: Resultsmentioning

confidence: 99%

Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice

Olawuyi

Akbarovich

Kim

et al. 2020

J Food Process Preserv

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“…The reduction of total phenolic, anthocyanin contents and the DPPH scavenging effect in some samples (Figures 5-7) could be resulted from the hydrolysis of the side glycosidic chains of the flavonoids by pectinase. This process resulted in less oxidation-stable polyphenols [37] and consequently, less polyphenols were found in the products. In addition, pectinase preparation could also contain some other enzymes produced by Aspergillus sp.…”

Section: Total Phenolic Content Total Anthocyanin Content and Antioxidant Capacitiesmentioning

confidence: 99%

The Quality of Mulberry Juice as Affected by Enzyme Treatments

Nguyen

2018

Beverages

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This study was conducted to investigate the effects of commercial enzymes on the extraction yield and the quality of mulberry juice. A mulberry mash was separately treated with two enzymes, namely Pectinex Ultra SP-L and Viscozyme L for different incubation times from 60 to 240 min. Determination of juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, L-ascorbic acid content, total soluble solids, and titratable acidity of juice were carried out. Overall, in comparison with the non-enzymatic treated juice, the juice incubated with Pectinex Ultra SP-L and Viscozyme L was significantly (p < 0.05) higher in all quality attributes. Moreover, samples incubated with Pectinex Ultra SP-L for 120 min had the highest results in extraction yield (87.1%), total soluble solids (11.9 • Bx), titratable acidity (1.4%), L-ascorbic acid content (35.5 mg/100 mL), total phenolic content (160.6 mg GAE/100 mL), and antioxidant capacity (82.6%). For both enzymatic treatments, a prolongation of incubation period from 60 min to 120 min resulted in higher antioxidant values for the juice; however, longer 180 min, they were reduced, except total anthocyanin content. Two-way analysis showed that the impacts of the types of enzyme and treatment duration cannot be separated. Positive correlations between total phenolic content and antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverages.

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“…Some herbs and flavors are thought to be great sources of a number of potential cancer-preventive compounds. They are added to food that contains unsaturated fats in order to increase their shelf life and stop them from rotting as a result of oxidative damage 22 .…”

Section: Food Antioxidantmentioning

confidence: 99%

Comprehending the Presence and Application of Antiradicals and Antioxidants within the Human Body

Pandey¹,

Dubey²,

Niranjan³

2022

J. Drug Delivery Ther.

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A substance that prevents other molecules from oxidising is known as an antioxidant1. A chemical process called oxidation can generate free radicals, which can set off a series of events that can harm cells. Ascorbic acid, an antioxidant, stops these cascades of events. Reactive-oxygen species (ROS) are produced in excess by plants and animals as a result of various abiotic stressors. ROS are extremely sensitive and toxic, damaging proteins, lipids, carbohydrates, and DNA as a result, which causes oxidative stress. This oxidative-stress damages tissues and contributes to a broad range of illnesses2. Antioxidants counteract the effects of ROS and aid in disease prevention by balancing their effects. Antioxidants can be naturally occurring or synthetic. Common cancer preventatives are ingested through diet because they are present in organic foods, veggies, and flavours. Additionally, several designed cancer preventative substances like BHT and BHA prevent oxidation. The search for non-toxic cancer prevention agents has gotten stronger in recent years, nonetheless, as it has been determined that these synthetic cancer prevention agents pose risks to people. Keywords: Parkinson's disease, Parkinson's cancer, ascorbic acid, and tocopherols.

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The Impact of Physical Processes and Chemicals of the Antioxidants (Bioactivity Compounds)

Cited by 9 publications

References 24 publications

Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice

Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice

The Quality of Mulberry Juice as Affected by Enzyme Treatments

Comprehending the Presence and Application of Antiradicals and Antioxidants within the Human Body

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