Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis).
Jânio Sousa Santos,Carolina Turnes Pasini Deolindo,Luís Antônio Esmerino,Maria Inés Genovese,Alice Fujita,Mariza Boscacci Marques,Neiva Deliberali Rosso,Heitor Daguer,Andressa Camargo Valese,Daniel Granato +9 more
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TLDR
Rooibos extracted at 85°C had the highest antioxidant activity measured by all assays, higher contents of phenolic compounds, and lower IC50 values for the digestive enzymes, which clearly indicates that the extraction temperature is the main factor leading to a higher extraction of bioactive compounds from red rooibos.About:
This article is published in Food Research International.The article was published on 2016-11-01 and is currently open access. It has received 39 citations till now. The article focuses on the topics: Aspalathus & Flavonols.read more
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Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective
Daniel Granato,Jânio Sousa Santos,Graziela Bragueto Escher,Bruno Luís Ferreira,Rubén M. Maggio +4 more
TL;DR: Principal component analysis (PCA) and hierarchical cluster analysis (HCA) are criticized as their indiscriminate use to assess the association between bioactive compounds and in vitro functional properties is criticized.
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An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
TL;DR: An integration of multiple interlinked disciplines and between academia and food companies to elucidate the health-promoting properties of foods and extracts is proposed and a multidimensional team to develop new functional foods is proposed.
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Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology.
TL;DR: The results indicated that optimization extraction is vital for the quantification of phenolic compounds and antioxidant activity in LR, which may be contributed to large-scale industrial applications and future pharmacological activities research.
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Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations
TL;DR: The appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening when making a quick decision toward in-depth research investigations.
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Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract.
Graziela Bragueto Escher,Jânio Sousa Santos,Neiva Deliberali Rosso,Mariza Boscacci Marques,Luciana Azevedo,Mariana Araújo Vieira do Carmo,Heitor Daguer,Luciano Molognoni,Leonardo do Prado-Silva,Anderson S. Sant'Ana,Marcia C. Silva,Daniel Granato +11 more
TL;DR: The optimised extract presented anti-hemolytic and anti-hypertensive activity in vitro, in addition to showing stability and reversibility of anthocyanins and antioxidant activity with pH variation.
References
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Antioxidant activity applying an improved ABTS radical cation decolorization assay.
Roberta Re,Nicoletta Pellegrini,Anna R. Proteggente,Ananth S. Pannala,Min Yang,Catherine Rice-Evans +5 more
TL;DR: A method for the screening of antioxidant activity is reported as a decolorization assay applicable to both lipophilic and hydrophilic antioxidants, including flavonoids, hydroxycinnamates, carotenoids, and plasma antioxidants.
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Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships.
TL;DR: The diversity and multiple mechanisms of flavonoid action, together with the numerous methods of initiation, detection and measurement of oxidative processes in vitro and in vivo offer plausible explanations for existing discrepancies in structure-activity relationships.
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Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships.
TL;DR: The antioxidant and prooxidant behavior of flavonoids and the related activity-structure relationships were investigated in this study using the oxygen radical absorbance capacity assay.