Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products

Lanzoni, Davide; Skřivanová, E.; Rebucci, R.; Crotti, Antônio Eduardo Miller; Baldi, Alfonso; Marchetti, Luca; Giromini, Carlotta

doi:10.3390/foods12030601

Cited by 17 publications

(12 citation statements)

References 62 publications

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“…1 , CAMC showed an interesting DM digestibility, confirming the value reported by Moloney et al 26 (60.0 ± 3.01%). This result is highly comparable to the DM digestibility of soy protein extract, one of the main feed matrices used in the livestock sector, as demonstrated in our previous work 27 . At the same time, different methods for oil extraction observed differences in DM digestibility between CC and CM, suggesting that the use of high temperatures combined with solvents could affect the nutritional aspect of the food/feed matrix.…”

Section: Discussionsupporting

confidence: 88%

“…In spite of this, CAMC, CC and CM proved to be co-products characterised by a phenolic profile and antioxidant activity comparable or superior to that of soy protein extract (1841.11 ± 23.02 mg TAE/100 g; 2968.49 ± 93.87 mg TE/100 g; 48.14 ± 16.40 mg FeSO 4 /100 g, for TPC, ABTS and FRAP, respectively) 27 , suggesting their possible use as functional substitute matrices.…”

Section: Discussionmentioning

confidence: 88%

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Antioxidant capacity and peptidomic analysis of in vitro digested Camelina sativa L. Crantz and Cynara cardunculus co-products

Lanzoni,

Grassi Scalvini,

Petrosillo

et al. 2024

Sci Rep

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In recent decades, the food system has been faced with the significant problem of increasing food waste. Therefore, the feed industry, supported by scientific research, is attempting to valorise the use of discarded biomass as co-products for the livestock sector, in line with EU objectives. In parallel, the search for functional products that can ensure animal health and performances is a common fundamental goal for both animal husbandry and feeding. In this context, camelina cake (CAMC), cardoon cake (CC) and cardoon meal (CM), due valuable nutritional profile, represent prospective alternatives. Therefore, the aim of this work was to investigate the antioxidant activity of CAMC, CC and CM following in vitro digestion using 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), Ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Total phenolic content (TPC) and angiotensin converting enzyme (ACE) inhibitory activity, actively involved in modulating antioxidant properties, were also studied. Further, a peptidomic analysis was adopted to substantiate the presence of bioactive peptides after in vitro digestion. The results obtained confirmed an interesting nutritional profile of CAMC, CC and CM and relevant antioxidant and ACE inhibitory activities. In particular, considering antioxidant profile, CM and CC revealed a significantly higher (10969.80 ± 18.93 mg TE/100 g and 10451.40 ± 149.17 mg TE/100 g, respectively; p < 0.05) ABTS value than CAMC (9511.18 ± 315.29 mg TE/100 g); a trend also confirmed with the FRAP assay (306.74 ± 5.68 mg FeSO4/100 g; 272.84 ± 11.02 mg FeSO4/100 g; 103.84 ± 3.27 mg FeSO4/100 g, for CC, CM and CAMC, respectively). Similar results were obtained for TPC, demonstrating the involvement of phenols in modulating antioxidant activity. Finally, CAMC was found to have a higher ACE inhibitory activity (40.34 ± 10.11%) than the other matrices. Furthermore, potentially bioactive peptides associated with ACE inhibitory, anti-hypertensive, anti-cancer, antimicrobial, antiviral, antithrombotic, DPP-IV inhibitory and PEP-inhibitory activities were identified in CAMC. This profile was broader than that of CC and CM. The presence of such peptides corroborates the antioxidant and ACE profile of the sample. Although the data obtained report the important antioxidant profile of CAMC, CC, and CM and support their possible use, future investigations, particularly in vivo trials will be critical to evaluate and further investigate their effects on the health and performance of farm animals.

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Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 88%

Antioxidant capacity and peptidomic analysis of in vitro digested Camelina sativa L. Crantz and Cynara cardunculus co-products

Lanzoni,

Grassi Scalvini,

Petrosillo

et al. 2024

Sci Rep

Self Cite

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“…A methanolic extract was prepared for the determination of the total phenolic content of hemp flour [34]. Similarly, the total phenolic content and the antioxidant potential of the minced meat products was measured in an aqueous extract that was prepared according to the method described by Jung et al [35].…”

Section: Total Phenolic Content and Antioxidant Profilementioning

confidence: 99%

“…Phenolic compounds exhibit excellent free radical scavenging activity, effectively preventing lipid oxidation and extending the shelf life of meat products [60]. Hemp flour is produced from hemp seeds that have a high phenolic content and exhibit good antioxidant activity [34,61]. Additionally, hemp seeds mainly contain γ-tocopherol and lower amounts of α-tocopherol, both known for their antioxidant activity [27,62].…”

Section: Lipid Oxidationmentioning

confidence: 99%

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Papatzimos,

Mitlianga,

Basdagianni

et al. 2024

Applied Sciences

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Consumers are becoming increasingly concerned about synthetic preservatives like nitrites in meat, prompting the meat industry to explore alternatives in order to lower nitrite levels. This study investigated the effects of incorporating hemp flour on the chemical and shelf-life characteristics of minced meat products with reduced nitrite content. Three types of products were prepared: HF0 (control) (0% hemp flour, 30 mg/kg NaNO2), HF4 (4% hemp flour, 15 mg/kg NaNO2), and HF6 (6% hemp flour, 15 mg/kg NaNO2). Analyses were conducted on proximate composition, fatty acid composition, antioxidant properties, lipid oxidation, colour, texture, and sensory characteristics. The addition of hemp flour at 6% reduced moisture content and influenced ash and sodium chloride levels in minced meat products. Despite the favorable fatty acid profile of hemp flour, its inclusion did not significantly alter the composition of the products. However, it did lead to significantly lower levels of lipid oxidation and modified the antioxidant capacity. Colour attributes were affected, with a higher hemp flour content resulting in colour deterioration. Cooking loss increased with a higher hemp flour content, and the minced meat products were significantly harder. Visual and olfactory sensory evaluation indicated that there were no significant differences in most traits, suggesting consumer acceptance of hemp-flour-enriched minced meat products. Overall, this study highlights the potential of hemp as a functional ingredient in minced meat products, also exhibiting the ability to reduce lipid oxidation.

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“…As regards the effect of storage time on antioxidant activity, it can be noticed that the antioxidant activity increased significantly after 4 days of storage (at 30% and 50% substitution levels), whereas a significant decrease in antioxidant activity was observed at the 50% substitution level after 7 days of storage (Figure 4b). Lanzoni et al (2023) measured the TPC and antioxidant activity of in vitro digested hemp-based products and reported an increase in antioxidant activity due to the release of additional compounds with high antioxidant activity, such as flavonoids, toco-pherols, carotenoids, pigments, and ascorbate. However, limited information exists relating to the stability, the effects of food matrix ingredients, and the degradation products of bioactive compounds, mainly cannabinoids, during storage and processing (Kanabus et al, 2021).…”

Section: Total Phenolic Content and Antioxidant Activity Of Rdbp-tsou...mentioning

confidence: 99%

Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product

Lazou,

Chatzimichail,

Revelou

et al. 2024

Journal of Food Science

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The effects of the storage process on the quality characteristics of a hemp‐enriched “tsoureki” (a rich‐dough baked Greek product, rich‐dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%–50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography–mass spectroscopy, identifying 14 compounds. Both the first‐order kinetic model and modified Avrami equation, including the hemp‐to‐wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%–32.33% (0 days) to 26.97%–27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp‐enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp‐enriched RDBP‐tsoureki held its high‐quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds.Practical ApplicationIndustrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp‐enriched, rich dough‐baked Greek “tsoureki” could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.

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Total Phenolic Content and Antioxidant Activity of In Vitro Digested Hemp-Based Products

Cited by 17 publications

References 62 publications

Antioxidant capacity and peptidomic analysis of in vitro digested Camelina sativa L. Crantz and Cynara cardunculus co-products

Antioxidant capacity and peptidomic analysis of in vitro digested Camelina sativa L. Crantz and Cynara cardunculus co-products

Hemp Flour as a Functional Ingredient for the Partial Replacement of Nitrites in a Minced Meat Model: Effect on Nutrient Composition, Antioxidant Profile and Sensory Characteristics

Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product

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