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Antioxidants in Foods II

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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Natural and Synthetic Antioxidants".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 49698

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Special Issue Editors

Dr. Isabel Seiquer

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Guest Editor

CSIC - Estación Experimental del Zaidín (EEZ), Granada, Spain
Interests: antioxidant food properties; edible oils; olive oil; food quality; dietary minerals; digestive process; bioavailability; cell cultures; antioxidant markers
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. José M. Palma

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Guest Editor

Department of Stress, Development and Signaling in Plants, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas, 18008 Granada, Spain
Interests: fruit and vegetable antioxidants; reactive oxygen and nitrogen species; fruit ripening; transcriptomics; proteomics; metabolomics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

After the great reception of the Special Issue “Antioxidants in Foods”, we are encouraged to propose a second part with the aim of showing the high and continuous interest of the research community for this relevant and fascinating topic.

Oxidative stress is the direct consequence of depleted antioxidant defenses or overproduction of free radicals, mainly reactive oxygen species (ROS), but it can also arise as a direct consequence of an unbalanced dietary lifestyle. A large body of scientific evidence supports the health benefits of diets based on foods containing ingredients with antioxidant and anti-inflammatory activities. The antioxidants in foods may act directly, quenching ROS or chelating metal ions to prevent ROS formation, such as vitamins, polyphenols, or trace elements, or indirectly, by inducing Nfr2 and cytoprotective enzymes, such as isothiocyanates and triterpenoids. However, concerning these compounds, the “antioxidant paradox” exists, because depending on doses and biological context, many antioxidants may, in turn, produce ROS and induce toxicity.

On the other hand, the health effect of antioxidants depends on their bioavailability, i.e., the fraction of the compound that can be absorbed and delivered to specific organ sites and exert its expected function.

In addition to the health benefits of edible antioxidants, essential nowadays, antioxidants in food science also play a critical role in preserving the quality and the shelf life of foods.

Therefore, there is increasing interest in identifying foods able to prevent or modulate oxidative stress-related diseases, and many other aspects of antioxidants in foods still remain to be elucidated as well.

In this second part of the Special Issue, original research papers or review articles focusing on any of the different aspects of antioxidants in foods are welcome.

Dr. Isabel Seiquer
Prof. Dr. José Palma
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Food antioxidants
Oxidative stress
Antioxidant activity
Fruits and vegetables
Lipid oxidation
Polyphenols
Health benefits
Antioxidants and functional food
Foods as nutraceuticals

Published Papers (14 papers)

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Research

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20 pages, 2453 KiB

Open AccessArticle

Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods

by Ana V. González-de-Peredo, Mercedes Vázquez-Espinosa, Estrella Espada-Bellido, Marta Ferreiro-González, Ceferino Carrera, Gerardo F. Barbero and Miguel Palma

Antioxidants 2022, 11(5), 846; https://doi.org/10.3390/antiox11050846 - 26 Apr 2022

Cited by 15 | Viewed by 2292

Abstract

Despite the excellent beneficial properties that anthocyanins and total phenolic compounds give to the red onion bulbs, few articles have investigated modern extraction techniques or experimental designs in this field. For this reason, the present study proposes the development and optimization of alternative methods for the extraction of these compounds based on microwave-assisted extraction and the Box-Behnken experiment design. The optimal values for the extraction of total anthocyanins have been established at 62% methanol composition as a solvent, pH 2, 56 °C temperature, and 0.2:13 g:mL sample-solvent ratio. Regarding the extraction of total phenolic compounds, the optimal conditions have been established at 100% pure methanol as a solvent with pH 2, 57 °C temperature, and 0.2:8.8 g:mL sample-solvent ratio. Short extraction times (min), good recoveries (mg of bioactive compound g⁻¹ of dry onion), and high repeatability and intermediate precision (coefficient of variation (%)) have been confirmed for both methods. Regarding total anthocyanins, the following results have been obtained: 2 min, 2.64 ± 0.093 mg of total anthocyanins g⁻¹ of dry onion, and 2.51% and 3.12% for precision. Regarding phenolic compounds, the following results have been obtained: 15 min, 7.95 ± 0.084 mg of total phenolic compound g⁻¹ of dry onion, and 3.62% and 4.56% for precision. Comparing these results with those of other authors and with those obtained in a previous study of ultrasound-assisted extraction, it can be confirmed that microwave-assisted extraction is a quantitative, repeatable, and very promising method for the extraction of phenolic compounds and anthocyanins, which offers similar and even superior results with little solvent expense, time, and costs. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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19 pages, 938 KiB

Open AccessArticle

Green Techniques for Preparation of Red Beetroot Extracts with Enhanced Biological Potential

by Dragana Borjan, Vanja Šeregelj, Darija Cör Andrejč, Lato Pezo, Vesna Tumbas Šaponjac, Željko Knez, Jelena Vulić and Maša Knez Marevci

Antioxidants 2022, 11(5), 805; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox11050805 - 20 Apr 2022

Cited by 13 | Viewed by 3141

Abstract

Red beetroot is well known for its high proportion of betalains, with great potential as functional food ingredients due to their health-promoting properties. The objective of this study was to investigate the influence of processing techniques such as Soxhlet, cold, ultrasound and supercritical fluid extraction on the betalains content and its antioxidant, anti-inflammatory and antihyperglycemic activities. Whilst Soxhlet extraction with water has provided the highest yield, the highest content of total phenolics was found in an extract prepared using Soxhlet extraction with 50% ethanol. Amongst eight phenolic compounds detected in the extracts, protocatechuic acid was the most abundant. The concentrations of total phenolics ranged from 12.09 mg/g (ultrasound extraction with 30% methanol) to 18.60 mg/g (Soxhlet extraction with 50% ethanol). The highest anti-inflammatory activity was observed for cold extraction with 50% methanol extract. The high radical scavenging activity of supercritical fluid extracts could be a consequence of nonphenolic compounds. The chemometrics approach was further used to analyse the results to find the “greenest” method for further possible application in the processing of beetroot in the food and/or pharmaceutical industry. According to the standard score, the best extraction method was determined to be Soxhlet extraction with 50% ethanol. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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11 pages, 1514 KiB

Open AccessArticle

Two Novel Lipophilic Antioxidants Derivatized from Curcumin

by Tao Liu, Xiaohan Liu, Tosin M. Olajide, Jia Xu and Xinchu Weng

Antioxidants 2022, 11(4), 796; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox11040796 - 18 Apr 2022

Cited by 1 | Viewed by 1840

Abstract

Tert-butyl curcumin (TBC), demethylated tert-butylated curcumin (1E,6E-1,7-bis(3-tert-butyl-4,5-dihydroxyphenyl)hepta-1,6-diene-3,5-dione, DMTC), demethylated curcumin (DMC), and Cur were synthesized from the starting compound, 2-methoxy-4-methylphenol. TBC and DMTC are two novel lipophilic compounds, and Cur and DMC are polar and hydrophilic. The antioxidant activities of Cur, TBC, DMC, and DMTC were evaluated by using the methods of 2,2-diphenyl-1-(2,4,6-trinitro-phenyl)-hydrazinyl (DPPH), deep-frying, and Rancimat. Tert-butylhydroquinone (TBHQ) and Butylated hydroxytoluene (BHT) were used as comparison compounds. Both Rancimat and deep-frying tests demonstrated that DMTC was the strongest antioxidant, and TBC also had stronger antioxidant activity than Cur. In the DPPH assay, DMC showed the highest scavenging activity, followed by DMTC, TBHQ, Cur, and TBC. DMTC and TBC can be potentially used as strong antioxidants in food industry, especially for frying, baking, and other high temperature food processing. DMTC is the strongest antioxidant in oil to our knowledge. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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17 pages, 1499 KiB

Open AccessArticle

Creeping Wood Sorrel and Chromium Picolinate Effect on the Nutritional Composition and Lipid Oxidative Stability of Broiler Meat

by Mihaela Saracila, Arabela Elena Untea, Tatiana Dumitra Panaite, Iulia Varzaru, Alexandra Oancea, Raluca Paula Turcu and Petru Alexandru Vlaicu

Antioxidants 2022, 11(4), 780; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox11040780 - 14 Apr 2022

Cited by 6 | Viewed by 2025

Abstract

The study investigates the efficacy of Cr in broilers, aiming to evaluate the effects of Chromium picolinate (CrPic) in association with creeping wood sorrel powder (CWS) on the proximate composition, fatty acids profile, bioactive nutrients and lipid oxidative stability of broiler meat. A total of 120 Cobb 500 chickens were assigned into three treatments: a control diet (C) and two test diets, including 200 µg/kg diet CrPic (E1), and 200 µg/kg diet CrPic +10 g CWS/kg diet (E2). Dietary supplementation with Cr + CWS significantly improved the concentration of n − 3 polyunsaturated fatty acids (PUFAs), while its n − 6/n − 3 ratio decreased in comparison to the group receiving Cr and the conventional diet. The concentration of docosahexaenoic acid (DHA) significantly increased in the breast meat collected from the E2 group than that from the C group. Dietary administration of Cr and CWS improved lutein and zeaxanthin content, decreased Fe and Zn levels of the breast, and increased Zn deposition in the thigh samples. Malondialdehyde (MDA) concentration decreased more in the thigh meat of the supplemental groups (E1, E2) than in that from the C group. In conclusion, the current study suggests that Cr together with CWS can be a viable option as antioxidant sources for broiler diets, promoting the nutritional quality of meat. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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16 pages, 1396 KiB

Open AccessArticle

Evaluation of Phenolic Profile and Antioxidant Activity of Eleven Pistachio Cultivars (Pistacia vera L.) Cultivated in Andalusia

by José Manuel Moreno-Rojas, Isabel Velasco-Ruiz, María Lovera, José Luis Ordoñez-Díaz, Víctor Ortiz-Somovilla, Elsy De Santiago, Octavio Arquero and Gema Pereira-Caro

Antioxidants 2022, 11(4), 609; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox11040609 - 22 Mar 2022

Cited by 6 | Viewed by 2462

Abstract

Pistachio (Pistacia vera L.) is a nut with a good adaptability to the Mediterranean conditions of cultivation, specifically in the Andalusian region, becoming an emerging crop. Moreover, it has been getting attention in the past years for the great content of bioactive compounds such as polyphenols. Although some studies have reported the polyphenolic profile of pistachios, most of them have analyzed the hull part, considered as a residue, and not the kernel which is the edible part. Therefore, characterization of eleven varieties of pistachios kernels cultivated in Andalusia and harvested in 2019 and 2020 was carried out by UHPLC-MS (ultra-high-performance liquid chromatography high-resolution mass spectrometry). The identification and quantification of 56 polyphenolic compounds was performed, being the hydroxybenzoic acids group the most abundant with a 71–86% of the total amount followed by flavan-3-ols group that accounted for 8–24%. Moreover, 3,4-dihydroxybenzoic acid was the main compound in most of the varieties, followed by vanillic acid hexoside. Larnaka, Avdat, Aegina, and Mateur presented the highest amount of total polyphenols, while Kalehghouchi, Joley, Lost Hills, Kerman, and Golden Hills were the varieties with the lowest content. Regarding the harvest season, no significant differences (p < 0.01) were found in the total amount of polyphenols between 2019 and 2020. In addition, the antioxidant activity was measured by DPPH (1,1-diphenyl-2-picryl-hydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), and ORAC (oxygen radical absorbance capacity) assays, showing a similar trend as that of the polyphenols. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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16 pages, 1095 KiB

Open AccessArticle

Bioactive Phytochemicals and Quenching Activity of Radicals in Selected Drought-Resistant Amaranthus tricolor Vegetable Amaranth

by Umakanta Sarker, Shinya Oba, Sezai Ercisli, Amine Assouguem, Amal Alotaibi and Riaz Ullah

Antioxidants 2022, 11(3), 578; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox11030578 - 17 Mar 2022

Cited by 54 | Viewed by 4138

Abstract

Leafy vegetables are susceptible to drought stress. Amaranthus tricolor vegetables are resistant to abiotic stress, including drought, and are a source of ample natural phytochemicals of interest to the food industry due to their benefits to consumers’ health. Hence, the selected drought-resistant amaranth genotypes were evaluated for phytochemicals and antioxidant activity in an RCBD study with three replicates. The selected drought-resistant amaranth accessions contained ample carbohydrates, protein, moisture, and dietary fiber. We noticed many macroelements and microelements including iron, copper, manganese, zinc, sodium, molybdenum, boron, potassium, calcium, magnesium, phosphorus, and sulfur; adequate phytopigments, including betacyanins, betalains, betaxanthins, carotenoids, and chlorophylls; plentiful bioactive phytochemicals, including ascorbic acid, flavonoids, polyphenols, and beta-carotene; and antioxidant potential in the selected drought-resistant amaranth accessions. The drought-resistant amaranth accessions VA14 and VA16 were proven to have high ascorbic acid, beta-carotene, and polyphenol levels. The drought-resistant accessions VA12 and VA14 had high flavonoid levels. The drought-resistant accessions VA3, VA14, and VA16 had high AC both in regard to both DPPH and ABTS⁺. These drought-resistant accessions, VA3, VA14, and VA16, can be utilized as high-yielding varieties with antioxidant profiles for purposes of drinks. The correlation study revealed that bioactive phytopigments and phytochemicals of amaranth accessions had good free radical quenching capacity against 2,2′-azino-bis (3-ethylbenzothiazo-6-sulfonic acid) and diphenyl-1-picrylhydrazyl, equivalent to Trolox. It was revealed in the present study that these drought-resistant accessions contain plentiful proximate, nutraceuticals, phytopigments, bioactive phytochemicals, and antioxidant potentiality. Their drought resistance and quenching of ROS offer huge prospects for the promotion of health benefits and the feeding of communities in drought-prone semiarid and arid areas of the globe, especially those deficient in nutraceuticals, phytopigments, and antioxidants. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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17 pages, 3180 KiB

Open AccessArticle

The Effects of Sorbus aucuparia L. Fruit Extracts on Oxidative/Nitrative Modifications of Human Fibrinogen, Impact on Enzymatic Properties of Thrombin, and Hyaluronidase Activity In Vitro

by Magdalena Rutkowska, Joanna Kolodziejczyk-Czepas and Monika Anna Olszewska

Antioxidants 2021, 10(12), 2009; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10122009 - 18 Dec 2021

Cited by 3 | Viewed by 2237

Abstract

Sorbus aucuparia L. fruits (rowanberries) are food products with acknowledged nutritional value, high phenolic content, and traditional application in diabetes. In this study, the effects of rowanberry extracts (phytochemically standardised, i.a., by LC-MS/MS) on some aspects of plasma haemostasis and vascular conditions were evaluated in vitro as possible mechanisms connected with cardiovascular complications of diabetes. The analyses of structural modifications of human fibrinogen under oxidative stress conditions (C-ELISA, SDS-PAGE and Western blot) revealed that the extracts (at a concentration of 1–5 µg/mL) considerably reduced the nitration of tyrosine residues and formation of high-molecular-weight aggregates. Moreover, they inhibited the enzymatic activity of thrombin (both amidolytic and proteolytic). Additionally, some promising outcomes might be expected regarding endothelial functions from the extracts ability to inhibit hyaluronidase. Parallel experiments on model polyphenols and correlation studies formed the basis for determining the contribution of different compounds, including hydroxycinnamic acid derivatives, flavonols, and low- or high-molecular-weight flavan-3-ols derivatives (proanthocyanidins), to the observed effects. The possible synergistic activity of individual constituents was also noticed. These results broaden the knowledge on the biological activity of rowanberries, partly confirming their health-promoting properties, and indicating that their functional applications might be promising. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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16 pages, 912 KiB

Open AccessArticle

Impact of Heat Stress on Meat Quality and Antioxidant Markers in Iberian Pigs

by Zaira Pardo, Ignacio Fernández-Fígares, Manuel Lachica, Luis Lara, Rosa Nieto and Isabel Seiquer

Antioxidants 2021, 10(12), 1911; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10121911 - 29 Nov 2021

Cited by 11 | Viewed by 2243

Abstract

Heat stress is associated with impaired meat quality and disruption of redox balance. This study investigated the effect of chronic exposure to high temperature on meat quality and antioxidant markers of muscles (longissimus lumborum and gluteus medius) of growing Iberian pigs. Twenty-four pure Iberian pigs were allocated during 28 days to one of three treatments (n = 8/treatment): thermoneutral conditions (20 °C) and ad libitum feeding (TN), heat stress conditions (30 °C) and ad libitum feeding (HS) and thermoneutral and pair-fed with HS (TN-pf). Muscles of the HS group had greater intramuscular fat content than the TN-pf group and higher Zn levels than TN and TN-pf, whereas differences on fatty acid composition were negligible. Heat exposure did not affect pH, color coordinates of redness (a*) and yellowness (b*) and MDA values but had a positive influence on lightness and drip losses. Moreover, chronic heat stress stimulated the activity of antioxidant defenses SOD, CAT and GPx. The statistical factor analysis adequately classified the muscles studied, but was unable to differentiate samples according with treatments. Findings of the present study support an adaptive response of the Iberian pig to high temperatures and show the high Iberian meat quality even under adverse climate situations. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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20 pages, 18894 KiB

Open AccessArticle

Purification, Identification and Characterization of Antioxidant Peptides from Corn Silk Tryptic Hydrolysate: An Integrated In Vitro-In Silico Approach

by Joe-Hui Ong, Jiun-An Koh, Hui Cao, Sheri-Ann Tan, Fazilah Abd Manan, Fai-Chu Wong and Tsun-Thai Chai

Antioxidants 2021, 10(11), 1822; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10111822 - 17 Nov 2021

Cited by 13 | Viewed by 3150

Abstract

Corn silk (CS) is an agro-by-product from corn cultivation. It is used in folk medicines in some countries, besides being commercialized as health-promoting supplements and beverages. Unlike CS-derived natural products, their bioactive peptides, particularly antioxidant peptides, are understudied. This study aimed to purify, identify and characterize antioxidant peptides from trypsin-hydrolyzed CS proteins. Purification was accomplished by membrane ultrafiltration, gel filtration chromatography, and strong-cation-exchange solid-phase extraction, guided by 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (ABTS^•+) scavenging, hydrogen peroxide scavenging, and lipid peroxidation inhibition assays. De novo sequencing identified 29 peptides (6–14 residues; 633–1518 Da). The peptides consisted of 33–86% hydrophobic and 10–67% basic residues. Molecular docking found MCFHHHFHK, VHFNKGKKR, and PVVWAAKR having the strongest affinity (−4.7 to −4.8 kcal/mol) to ABTS^•+, via hydrogen bonds and hydrophobic interactions. Potential cellular mechanisms of the peptides were supported by their interactions with modulators of intracellular oxidant status: Kelch-like ECH-associated protein 1, myeloperoxidase, and xanthine oxidase. NDGPSR (Asn-Asp-Gly-Pro-Ser-Arg), the most promising peptide, showed stable binding to all three cellular targets, besides exhibiting low toxicity, low allergenicity, and cell-penetrating potential. Overall, CS peptides have potential application as natural antioxidant additives and functional food ingredients. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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16 pages, 6434 KiB

Open AccessArticle

Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian Cucurbita maxima and Cucurbita moschata Breeding Collection

by Milorad Miljić, Gabriele Rocchetti, Sanja Krstić, Aleksandra Mišan, Milka Brdar-Jokanović, Fabio Marcheggiani, Erika Martinelli, Luigi Lucini and Elisabetta Damiani

Antioxidants 2021, 10(10), 1580; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10101580 - 07 Oct 2021

Cited by 5 | Viewed by 3442

Abstract

Pumpkin is considered a healthy and functional food. The consumption of pumpkins and pumpkin-based foods has been shown to confer several beneficial effects on human health due to their antioxidant capacity and terpenoid content. Consequently, this study aimed to characterize the in vitro antioxidant capacity (using FRAP and ABTS assays), terpenoid profile (using an untargeted lipidomics approach via high-resolution UHPLC-Orbitrap mass spectrometry), and carotenoid content (by HPLC-DAD) in pumpkin fruit pulp from accessions differing for species (11 Cucurbita maxima and 9 Cucurbita moschata), cultivar, and origin, belonging to a Serbian breeding collection. These accessions are candidates for inclusion within programs intended to improve pumpkin fruit quality. The results obtained in this work allowed us to highlight the best marker compounds, discriminating both the region of accession collection or breeding (“origin”) and the plant species. Furthermore, our findings have helped to identify the most suitable antioxidant-rich varieties to select for national breeding programs for improving human health. These findings provide valuable information to the overall current understanding of the potential health benefits of pumpkins and the discriminant triterpenoids underlying the C. maxima and C. moschata accessions investigated here, which include those of Serbian and non-Serbian origin. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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18 pages, 6335 KiB

Open AccessArticle

Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt

by Myung-Wook Song, Ji-Young Park, Hyun-Sook Lee, Kee-Tae Kim and Hyun-Dong Paik

Antioxidants 2021, 10(9), 1447; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10091447 - 13 Sep 2021

Cited by 14 | Viewed by 2703

Abstract

The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during yogurt preparation. Four kinds of yogurt were prepared using a combination of probiotic Lactobacillus brevis B7 and hydroponic ginseng based on plain yogurt. The fundamental characteristics of yogurts, including pH, titratable acidity, microbial counts, color, and physicochemical properties, were determined. To assess functionality, four different antioxidant assays and real-time PCR analysis using RAW 264.7 cells were performed. Finally, sensory evaluation was conducted to evaluate customer preference. Hydroponic ginseng supplementation influenced pH, solid content, lightness, and yellowness. However, probiotic supplementation did not affect most factors except pH. In functionality analysis, the yogurt co-fermented with probiotics and ginseng showed the highest antioxidant activity and gene expression levels of the immune-related factors TNF-α and iNOS in RAW 264.7 cells. Although ginseng supplementation received poor acceptance because of its color and flavor, these attempts were considered beneficial despite the risk. Overall, co-fermentation within a short yogurt preparation time presented the potential for improvement of functionality. These findings suggest a range of feasibility for the development of attractive nutraceutical products. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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21 pages, 2853 KiB

Open AccessArticle

High Resolution Mass Spectroscopy-Based Secondary Metabolite Profiling of Nymphaea nouchali (Burm. f) Stem Attenuates Oxidative Stress via Regulation of MAPK/Nrf2/HO-1/ROS Pathway

by Md Badrul Alam, Marufa Naznin, Syful Islam, Fanar Hamad Alshammari, Hee-Jeong Choi, Bo-Rim Song, Sunghwan Kim and Sang-Han Lee

Antioxidants 2021, 10(5), 719; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10050719 - 03 May 2021

Cited by 19 | Viewed by 3424

Abstract

The secondary metabolites profiling of Nymphaea nouchali stem (NNSE) extract was carried out using a high-resolution mass spectroscopic technique. The antioxidant effects of NNSE, as well as the underlying mechanisms, were also investigated in tert-butyl hydroperoxide (t-BHP)-stimulated oxidative stress in RAW264.7 cells. Tandem mass spectroscopy with (−) negative mode tentatively revealed the presence of 54 secondary metabolites in NNSE. Among them, phenolic acids and flavonoids were predominant. Phenolic acids (brevifolincarboxylic acid, p-coumaroyltartaric acid, niazinin B, lalioside, 3-feruloylquinic acid, and gallic acid-O-rutinoside), flavonoids (elephantorrhizol, apigenin-6-C-galactoside 8-C-arabinoside, and vicenin-2), sialic acid (2-deoxy-2,3-dehydro-N-acetylneuraminic acid), and terpenoid (α-γ-onoceradienedione) were identified in NNSE for the first time. Unbridled reactive oxygen species/nitrogen species (ROS/RNS) and redox imbalances participate in the induction and development of many oxidative stress-linked diseases. The NNSE exhibited significant free radical scavenging capabilities and was also able to reduce t-BHP-induced cellular generation in RAW264.7 cells. The NNSE prevented oxidative stress by inducing the endogenous antioxidant system and the levels of heme oxygenase-1 (HO-1) by upregulating Nrf2 through the modulation of mitogen-activated protein kinases (MAPK), such as phosphorylated p38 and c-Jun N terminal kinase. Collectively, these results indicate that the NNSE exhibits potent effects in preventing oxidative stress-stimulated diseases and disorders through the modulation of the MAPK/Nrf2/HO-1 signaling pathway. Our findings provide new insights into the cytoprotective effects and mechanisms of Nymphaea nouchali stem extract against oxidative stress, which may be a useful remedy for oxidative stress-induced disorders. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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Review

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23 pages, 654 KiB

Open AccessReview

Omega−3 Polyunsaturated Fatty Acids (PUFAs): Emerging Plant and Microbial Sources, Oxidative Stability, Bioavailability, and Health Benefits—A Review

by Ramesh Kumar Saini, Parchuri Prasad, Reddampalli Venkataramareddy Sreedhar, Kamatham Akhilender Naidu, Xiaomin Shang and Young-Soo Keum

Antioxidants 2021, 10(10), 1627; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10101627 - 15 Oct 2021

Cited by 108 | Viewed by 10402

Abstract

The omega−3 (n−3) polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid are well known to protect against numerous metabolic disorders. In view of the alarming increase in the incidence of chronic diseases, consumer interest and demand are rapidly increasing for natural dietary sources of n−3 PUFAs. Among the plant sources, seed oils from chia (Salvia hispanica), flax (Linum usitatissimum), and garden cress (Lepidium sativum) are now widely considered to increase α-linolenic acid (ALA) in the diet. Moreover, seed oil of Echium plantagineum, Buglossoides arvensis, and Ribes sp. are widely explored as a source of stearidonic acid (SDA), a more effective source than is ALA for increasing the EPA and DHA status in the body. Further, the oil from microalgae and thraustochytrids can also directly supply EPA and DHA. Thus, these microbial sources are currently used for the commercial production of vegan EPA and DHA. Considering the nutritional and commercial importance of n−3 PUFAs, this review critically discusses the nutritional aspects of commercially exploited sources of n−3 PUFAs from plants, microalgae, macroalgae, and thraustochytrids. Moreover, we discuss issues related to oxidative stability and bioavailability of n−3 PUFAs and future prospects in these areas. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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Other

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13 pages, 649 KiB

Open AccessPerspective

Potentials of Raspberry Ketone as a Natural Antioxidant

by Sung Ho Lim and Chang-Ik Choi

Antioxidants 2021, 10(3), 482; https://0-doi-org.brum.beds.ac.uk/10.3390/antiox10030482 - 18 Mar 2021

Cited by 10 | Viewed by 4391

Abstract

Oxidative stress is closely linked to various diseases, and many studies have been conducted to determine how to reduce this stress. In particular, efforts are being made to find potential antioxidants from natural products. Studies have shown that raspberry ketone (RK; 4-(4-hydroxyphenyl)-2-butanone) has various pharmacological activities. This review summarizes the antioxidant activities of RK and their underlying mechanisms. In several experimental models, it was proven that RK exhibits antioxidant properties through increasing total antioxidant capacity (TAC); upregulating antioxidant enzymes, such as superoxide dismutase (SOD) and catalase (CAT); and improving lipid peroxidation. In conclusion, research about RK’s antioxidant activities is directly or indirectly related to its other various physiological activities. Further studies at the clinical level will be able to verify the value of RK as an effective antioxidant, functional health food, and therapeutic agent. Full article

(This article belongs to the Special Issue Antioxidants in Foods II)

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