Browsing by Subject "Antioxidant activity"

Now showing 1 - 12 of 12
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    Anticancer properties of carotenoids in prostate cancer. A review
    (F. Hernández y Juan F. Madrid. Universidad de Murcia: Departamento de Biología Celular e Histología, 2015) da Costa Pereira Soares, Nathalia; Junger Teodoro, Anderson; Falagan Lotsch, Priscila; Mauro Granjeiro, José; Borojevic, Radovan
    Prostate cancer is the most common noncutaneous cancer of men in the world. Several epidemiological studies have linked increased carotenoids consumption with decreased prostate cancer risk. These findings are supported by in vitro and in vivo experiments showing that carotenoids not only enhance the antioxidant response of prostate cells, but that they are able to inhibit proliferation, induce apoptosis and decrease the metastatic capacity of prostate cancer cells. However, clear clinical evidence supporting the use of carotenoids in prevention or treatment of prostate cancer is not available, due to the limited number of published randomized clinical trials, and the varying protocols used in the existing studies. The scope of the present review is to discuss the potential impact of carotenoids on prostate cancer by giving an overview of the molecular mechanisms and in vitro / in vivo effects.
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    Dissipation of Three Fungicides and Their Effects on Anthocyanins and Color of Monastrell Red Wines
    (MDPI, 2019-03-22) Briz-Cid, Noelia; Rial-Otero, Raquel; Cámara, Miguel A.; Oliva, José; Simal-Gandara, Jesus; Química Agrícola, Geología y Edafología
    The effect of fungicides on fermentation is of paramount importance to control the quality and safety of wines. In this work, the quality (enological parameters, color, phenolic content, antioxidant activity, and fungicide residues) of wines from Monastrell grapes fortified with iprovalicarb, mepanipyrim, and tetraconazole fungicides was evaluated. Along the winemaking process, initial residues of mepanipyrim and tetraconazole were removed in more than 90% while the dissipation of iprovalicarb was around 73%. Significant statistical differences were found in the presence of iprovalicarb and mepanipyrim residues, especially at the highest concentration assayed. For both fungicides, increases in the volatile acidity (between 4 and 8.6 times), the lactic acid content (between 8.6 and 20.5 times), the percentage of polymeric anthocyanins (between 1.3 and 1.7 times), and also a slight increase of the total phenolic index and the total anthocyanin content determined by spectrophotometry were observed. On the contrary, the total monomeric anthocyanins content decreased about 16.3% and 28.6% in the presence of iprovalicarb and mepanipyrim, respectively. These results could be related to a higher development of acetic acid or lactic bacteria in the presence of these fungicides. The color of the final wines was also different in comparison with the control, with a higher yellow component, color intensity, tonality, and hue angle because of pH changes in the medium. Tetraconazole fermentations had a more similar trend to the control wine, probably due to the lower concentration of this fungicide in the grape must at the initial time. No effects on the antioxidant activity was observed for any of the target fungicides. A multivariate statistical analysis was done to view the interrelationships between different variables (color and anthocyanins profile). The obtained model allowed the wines to be separated according to the fungicide treatment applied.
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    Effect of in vitro gastrointestinal digestion on the antioxidant properties of fruit and vegetable powdered smoothies reinforced with WPC80
    (Elsevier, 2025-01-02) Jiménez-Monreal, Antonia María; Cedeño-Pinos, Cristina; Bañón, Sancho; Muñoz, Israel; Guardia, Maria Dolors; Tahori, Nisrine; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
    The development of novel powdered smoothies obtained by spray-drying (SD) technology can contribute to revaluing fruits and vegetables from seasonal surplus. The aim of this study was to evaluate the effect of in vitro gastrointestinal digestion (GID) on the retention, activity and bioaccessibility of key antioxidants of two smooth- ies elaborated with fruits (apple, orange and banana) or vegetables (pumpkin, apple and carrot), fortified with whey protein concentrate 80 g/100g (WPC80) and spray-dried. α-Tocopherol, ascorbic acid, polyphenol and flavonoid contents, and antioxidant capacity were determined in the smoothies reconstituted with water or semi- skimmed milk. Bioaccessibility and remaining antioxidant capacity after digestion was calculated. This study demonstrated contained smoothies were rich in sugar, protein and fibre. These smoothie powders retained most antioxidant properties intact. The reconstitution of smoothies with semi-skimmed milk means higher flavonoids and vitamin E content. In vitro GID showed a positive effect on the antioxidant properties of these smoothies by improving the bioaccessibility of TPC and favouring the scavenging ABTS radical, although the content of flavonoids and tocopherol was decreased. These results confirmed that powdered smoothies show high nutri- tional values and considerable antioxidant activity as a health-enhancing fortified food. Digestive simulations provide information on the potential bioaccessibility of antioxidants.
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    Effect of industrial processing and storage on antioxidant activity of apricot (Prunus armeniaca v. bulida)
    (Springer, 2008) Jimenez Monreal, Antonia María; Martínez-Tomé, Magdalena; Egea, Isabel; Romojaro, Felix; Murcia Tomás, María Antonia; Tecnología de Alimentos, Nutrición y Bromatología
    The effect of different methods of conservation (frozen and canned) on the antioxidant properties of raw apricot was evaluated, and antioxidant activity of both types of processed fruit was monitored during 150 days of storage. The raw apricot exhibited the highest inhibition of oxidation according to the lipid peroxidation assay. The freezing process led to a slight loss of antioxidant activity, whereas canned apricots lost their antioxidant capacity. All samples showed a higher degree of protection in the deoxyribose assay (OH·) than BHA and BHT. The capacity of raw apricot to scavenge radical superoxide was higher than that of the antioxidant standards analysed, whereas the freezing and canning treatment decreased this capacity. The raw or processed apricots showed no capacity to scavenge hydrogen peroxide, nor offered oxidative stability to olive, sunflower and corn oils under the conditions of heating involved in the Rancimat test. Canned apricots showed higher ABTS·+ scavenging capacity than the raw fruit, perhaps as a result of the syrup absorbed by canned apricots. Raw apricots showed a very good capacity to protect linoleic acid against oxidation. During storage in frozen and canned apricots no important changes were detected in the different antioxidant activities assayed from 1 to 150 days.
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    Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet
    (Elsevier, 2020-01-22) Lorena Martínez Zamora; Ros Berruezo, Gaspar; Nieto Martínez, Gema; Martínez Zamora, Lorena; Tecnología de Alimentos, Nutrición y Bromatología
    This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [RH and RL], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of RL 1 GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated RH 1 P or HYT 1 P 1 H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.
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    In vitro culture of the endangered plant Eryngium viviparum as dual strategy for its ex situ conservation and source of bioactive compounds
    (Springer, 2019-06-15) Moreno Ayuso, Juan Manuel; Ramil‑Rego, Pablo; Gallego, Pedro Pablo; Barreal, M. Esther; García Pérez, Pascual; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
    Different Eryngium species have been used with ornamental, agricultural and medicinal purposes, as a consequence of their chemical constituents. In the southwest Europe the endemic Eryngium viviparum, presents a high risk of extinction and ex situ strategies are high recommended for efficient conservation and re-introduction program. The objective of this study was to satisfy a dual objective: (i) to develop an ex situ conservation strategy through micropropagation and (ii) taking advantage of the extraordinary potential of plant tissue culture, produce a considerable amount of plant material to carry out a preliminary phytochemical study, based on the accumulation of phenolic compounds and their associated antioxidant activity. First a factorial design was conducted in order to study the effect of two cytokinins (6- benzylaminopurine, BAP, and kinetin, KIN), at three levels (0, 1 and 2 mg L−1), on shoot multiplication. Later another factorial design was applied, by using three levels of MS medium salt strength (full, half and quarter- strength) and four sucrose levels (0, 1, 2, and 3%) for improving shoot elongation and rooting. In parallel, a preliminary quantification of total phenolic and flavonoid contents from E. viviparum aerial parts was determined. The simple micropropagation protocol designed allowed obtaining a high rates of shoot multiplication (5.1–5.8 new shoots), rooting (100%) with healthy long roots (3.1–3.5 cm) and plantlet acclimatization (96%). Moderate antioxidant activity was recorded in hydromethanolic extracts from E. viviparum aerial parts. High correlation between total phenolic content and BAP levels in the culture media was found. In conclusion, the micropropagation procedure described here for the endangered E. viviparum can be used as new and very efficient ex situ conservation strategy, and as potential source of antioxidants, conferring an added-value to this plant.
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    Modification of chicha gum: antibacterial activity, ex vivo mucoadhesion, antioxidant activity and cellular viability
    (Elsevier, 2022-12-21) Freitas, Alessandra R.; Ribeiro, António J.; Ribeiro, Alessandra B.; Collado-González, Mar; Silva, Luís R.; Alves, Luís; Melro, Elodie; Antunes, Filipe E.; Veiga, Francisco; Morais, Alan I. S.; Bezerra, Roosvelt D. S.; Soares-Sobrinho, José L.; Osajima, Josy A.; Silva-Filho, Edson C.; Biología Celular e Histología
    The aim of the present work was to modify the exuded gum of Sterculia striata tree by an amination reaction. The viscosity and zero potential of the chicha gum varied as a function of pH. The modification was confirmed by Xray diffraction (XRD), infrared spectroscopy (FTIR), size exclusion chromatography (SEC), zeta potential, thermogravimetric analysis (TG), and differential scanning calorimetry (DSC). Furthermore, the chemical modification changed the molar mass and surface charge of the chicha gum. In addition, the gums were used in tests for ex vivo mucoadhesion strength, antibacterial activity against the standard strain of Staphylococcus aureus (ATCC 25923), inhibitory activity of α-glucosidase, antioxidant capacity, and viability of Caco-2 cells. Through these tests, it was found that amination caused an increase in the mucoadhesive and inhibitory activity of chicha gum against the bacterium Staphylococcus aureus. In addition, the gums (pure and modified) showed antioxidant capacity and an inhibitory effect against the α-glucosidase enzyme and did not show cytotoxic potential.
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    Revalorization of broccoli by-products for cosmetic uses using supercritical fluid extraction
    (MDPI, 2020-11-27) Borja Martínez, María; Lozano Sánchez, Jesús; Borrás Linares, Isabel; Pedreño García, María Ángeles; Sabater Jara, Ana Belén; Biología Vegetal
    The agri-food industry is currently one of the main engines of economic development worldwide. The region of Murcia is a reference area in Europe for the cultivation of fruits and vegetables and produces the bulk of Spanish exports of broccoli (Brassica oleracea var. italica). The processing of fresh produce generates a huge number of by-products that represent an important economic and environmental problem when discarded. In this work, an advanced extraction technique using environmentally friendly solvents was applied to assess the revalorization of broccoli by-products, by performing a comparative analysis with conventional extraction. To achieve this goal, supercritical fluid extraction based on response surface methodology was performed using CO2 and ethanol as solvents. The results obtained showed that the supercritical fluid extracts were rich in β-carotene, phenolic compounds, chlorophylls and phytosterols. Moreover, in bioactivity assays, the supercritical fluid extracts exhibited a high antioxidant activity and a cytoprotective effect in a non-tumorigenic keratinocyte cell line exposed to ultraviolet B light. The results indicate that supercritical fluid extracts from broccoli by-products could potentially serve as an ingredient for cosmetic purposes.
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    Shufeng Jiedu capsules protect rats against LPS-induced acute lung injury via activating NRF2-associated antioxidant pathway
    (Universidad de Murcia, Departamento de Biologia Celular e Histiologia, 2021) Liao, Qingwu; Chen, Wenan; Tong, Zhufeng; Xue, Mingming; Gu, Tianwen; Yuan, Ying; Song, Zhenju; Tao, Zhengang
    Shufeng Jiedu capsule (SFJDC) is a traditional Chinese medicine, which has been used for the treatment of respiratory infections for more than thirty years in Hunan (China). SFJDC protected rats against LPS-induced acute lung injury (ALI); however, the molecular mechanisms underlying the therapeutic effects of SFJDC remain unclear. Therefore, this study aimed at analyzing the major anti-inflammatory compounds of SFJDC and exploring the underlying molecular mechanisms. SFJDC dissolved in water was fingerprinted by UPLC/Q-TOF. Inflammation response was assessed by histopathological examination and ELISA assay. Arterial blood gases were also analyzed to evaluate the function of rat lungs. The expression levels of Kelch-like ECH-associating protein 1 (Keap1), Nrf2, heme oxygenase-1 (HO1), Cullin 3 (CUL3) and NQO1 were analyzed by Western blotting. Results indicated that SFJDC alleviated inflammation response by reducing the level of inflammatory cytokines, and upregulation of glutathione-S-transferase (GST) and superoxide dismutase (SOD) in lung tissues. Furthermore, SFJDC suppressed LPS-induced upregulation of Keap 1 and CUL3 in rat lungs. The expression of NRF2 HO1 and NQO1 were further upregulated by SFJDC in the presence of LPS, indicating that SFJDC might activate the NRF2- associated antioxidant pathway. In conclusion, SFJDC treatment may protect the rat lungs from LPS by alleviating the inflammation response via NRF2- associated antioxidant pathway
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    Simple phenolic composition, flavonoid contents and antioxidant capacities in water-methanol extracts of Tunisian common date cultivars (Phoenix dactylifera L.)
    (Taylor and Francis Group, 2009-09-21) Chaira, Nizar; Issam Smaali, Mohamed; Martinez-Tomé, Magdalena; Mrabet, Abdessalem; Murcia Tomás, María Antonia; Ferchichi, Ali; Tecnología de Alimentos, Nutrición y Bromatología
    The purpose of this study was to determine and compare the phenolic acid composition, flavonoid content and antioxidant activity of fruits from common date cultivars. The simple phenolic content ranged from 15.73 (Mermella variety) to 54.66 mg/100 g fresh weight (Korkobbi variety). Korkobbi had also the highest content of total flavonoids (54.46 quercetin equivalents/100 g fresh weight). The percentage of inhibition can reach 83% in the lipoperoxyl radical of the Korkobbi variety, while it was about 95% with the Rotbi variety for OH·. The Trolox equivalent antioxidant capacity value provided a ranking in decreasing order at 6 min: Korkobbi > Bouhattam > Baht > Smiti > Bekreri > Garn ghzal > Mermilla > Kenta > Nefzaoui > Rotbi. It seems that the highest level of flavonoids in the Korkobbi variety was principally responsible for the highest antiradical efficiency of this cultivar.
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    Spectrophotometric assays for total antioxidant capacity (TAC) in dog serum: An update
    (BioMed Central, 2016-08-15) Peres Rubio, Camila; Martínez-Subiela, Silvia; Tvarijonaviciute, Asta; Cerón, J.J.; Hernández Ruiz, Josefa; Medicina y Cirugía Animal
    The aim of this review is to study the main spectrophotometric methods used to evaluate total antioxidant capacity (TAC) in serum samples of dogs. Total antioxidant capacity (TAC) is an analyte frequently used to assess the antioxidant status of biological samples and can evaluate the antioxidant response against the free radicals produced in a given disease. Trolox equivalent antioxidant capacity (TEAC), ferric reducing ability of plasma (FRAP), and cupric reducing antioxidant capacity (CUPRAC) are different assays described to determine TAC of a sample. This review explains the basis of each assay and their application in the determination of TAC in dogs, and also provides selected information about reports in humans for comparative purposes. It is concluded that, ideally, various different assays integrated in a panel should be used for TAC evaluation, since depending on the assay performed TAC results can be markedly different.
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    Vegetables antioxidant losses during industrial processing and refrigerated storage
    (Elsevier, 2009-10) Murcia, María Antonia; Jiménez Monreal, Antonia María; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
    Twenty-five vegetables (artichoke, asparagus, beetroot, broad bean, broccoli, Brussels sprout, carrot, cauliflower, celery, chicory, cucumber, eggplant, endive, garlic, green bean, leek, lettuce, maize, onion, pea, pepper, radish, spinach, Swiss chard and zucchini) were used to evaluate their antioxidant activity. All fresh vegetables studied were able to scavenge lipoperoxyl and hydroxyl radicals. All the vegetables also presented good total capacity antioxidant by TEAC assay except cucumber, endive, carrot and zucchini. Vegetables stored (7 days) in a home refrigerator recorded the same antioxidant activity as fresh samples, except cucumber and zucchini (lipid peroxidation) and broccoli, Brussels sprout and leek (TEAC). Canned vegetables showed a more pronounced loss of antioxidant activity than frozen vegetables compared with fresh vegetables. During the shelf life of the processed vegetables (8 months for frozen and 18 months for canned vegetables), some products showed losses (19–48%) of their lipoperoxyl radical scavenging capacity and total antioxidant activity