scholarly journals Rapid HPTLC-based method for quality control: simultaneous chemical analysis and antioxidant activity determination in herbal, nutraceutical and functional foods

2011 ◽  
Vol 1 ◽  
pp. 960-964 ◽  
Author(s):  
Katalina Muñoz ◽  
Jeniffer Calderón ◽  
Edison Osorio ◽  
Dagoberto Castro ◽  
Raquel Serna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Control ◽  
Chemical Analysis ◽  
Functional Foods ◽  
Activity Determination

Development and Certification of Formononetin Reference Material for Quality Control of Functional Foods and Botanical Supplements

2019 ◽  
Vol 15 (5) ◽  
pp. 553-559
Author(s):  
Ningbo Gong ◽  
Baoxi Zhang ◽  
Kun Hu ◽  
Zhaolin Gao ◽  
Guanhua Du ◽  
...  
Keyword(s):  
Quality Control ◽  
Reference Material ◽  
Functional Foods ◽  
Certified Reference Materials ◽  
Coulometric Titration ◽  
Pharmaceutical Formulations ◽  
Uncertainty Estimation ◽  
Expanded Uncertainty ◽  
Scanning Calorimetry ◽  
Botanical Supplements

Background: Formononetin is a common soy isoflavonoid that can be found abundantly in many natural plants. Previous studies have shown that formononetin possesses a variety of activities which can be applied for various medicinal purposes. Certified Reference Materials (CRMs) play a fundamental role in the food, traditional medicine and dietary supplement fields, and can be used for method validation, uncertainty estimation, as well as quality control. Methods: The purity of formononetin was determined by Differential Scanning Calorimetry (DSC), Coulometric Titration (CT) and Mass Balance (MB) methods. Results: This paper reports the sample preparation methodology, homogeneity and stability studies, value assignment, and uncertainty estimation of a new certified reference material of formononetin. DSC, CT and MB methods proved to be sufficiently reliable and accurate for the certification purpose. The purity of the formononetin CRM was therefore found to be 99.40% ± 0.24 % (k = 2) based on the combined value assignments and the expanded uncertainty. Conclusion: This CRM will be a reliable standard for the validation of the analytical methods and for quality assurance/quality control of formononetin and formononetin-related traditional herbs, food products, dietary supplements and pharmaceutical formulations.

Development of voltammetric methods for antioxidant activity determination based on Fe(III) reduction

2020 ◽  
Vol 155 ◽  
pp. 104721
Author(s):  
Ferenc T. Pastor ◽  
Dejan M. Šegan ◽  
Stanislava Ž. Gorjanović ◽  
Ana M. Kalušević ◽  
Desanka Ž. Sužnjević
Keyword(s):  
Antioxidant Activity ◽  
Activity Determination ◽  
Voltammetric Methods

Key Constituents and Antioxidant Activity of Novel Functional Foods Developed with Skeletonema Sp. Biomass

2021 ◽  
pp. 1-15
Author(s):  
Inês Guarda ◽  
Inês Fonseca ◽  
Hugo Pereira ◽  
Luisa Louro Martins ◽  
Romina Gomes ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Foods

scholarly journals Wheat Bran Dietary Fiber: Promising Source of Prebiotics with Antioxidant Potential

2017 ◽  
Vol 6 (2) ◽  
pp. 1 ◽  
Author(s):  
Aynur Gunenc ◽  
Christina Alswiti ◽  
Farah Hosseinian
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Wheat Bran ◽  
Functional Foods ◽  
Titratable Acidity ◽  
Total Dietary Fiber ◽  
Bifidobacterium Lactis ◽  
Total Titratable Acidity ◽  
Phenolic Profiles ◽  
Promising Source

The potential of wheat bran (WB) addition as a prebiotic source were demonstrated using yogurt with probiotics (Lactobacillus acidophilus and Bifidobacterium lactis). Yogurts (with 4% WB) were significantly (P < 0.05) different in total bacterial counts (9.1 log CFU/mL), and total titratable acidity % (TTA, 1.4%) compared to controls during 28 days cold storage (4°C). Additionally, WB-total dietary fiber contents and their bound phenolic profiles were investigated as well as the antioxidant activity of WB-water extractable polysaccharides (WEP) was studied. HPLC analysis of alkaline hydrolyzed DF fractions showed that insoluble DF had higher phenolic acids (84.2%) content than soluble DF (15.8%). Also, crude-WEP showed stronger antioxidant activity compared to purified-WEP with an ORAC of 71.88 and 52.48 µmol TE/g, respectively. Here we demonstrate WB has potentials as a source of prebiotics, which may have the potentials for functional foods and nutraceutical applications.

scholarly journals Multivariate Statistical Analysis Uncovers Spectrum–Effect Relationship between HPLC Fingerprints and Antioxidant Activity of Saffron

2021 ◽  
Vol 2021 ◽  
pp. 1-15
Author(s):  
Ya You ◽  
Zijin Xu ◽  
Qingrou Zhong ◽  
Lin Zhu ◽  
Susu Lin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quality Control ◽  
Evaluation Method ◽  
Control Method ◽  
Partial Least Square ◽  
Least Square ◽  
Crocus Sativus ◽  
Effect Relationship ◽  
Spectrum Effect

Crocus sativus L. is commonly used as functional food and medicinal herb in traditional Chinese medicine. In this study, the spectrum–effect relationship was established between HPLC fingerprints and in vitro antioxidant activity of saffron to improve the quality evaluation method of saffron. The fingerprints of 21 batches of saffron collected from different regions were assessed, and the data were further analyzed by chemometric methods, including similarity analysis, hierarchical clustering analysis, principal component analysis, and orthogonal partial least squares discriminant analysis. The spectrum–effect relationship between fingerprints and antioxidant effect of saffron was analyzed by grey relational analysis and partial least square methods to figure out the antioxidant component of saffron. Thirteen common peaks of 21 batches of saffron were included in the analysis, and peak 3 (picrocrocin), peak 7 (crocin I), and peak 10 (crocin II) were identified as the main active components responsible for antioxidant efficacy. Besides, a multi-index quality control method was developed for simultaneous determination of these three antioxidant components in saffron. Taken together, this study provided new strategies for the quality control and the development of new bioactive products of saffron in the future.

scholarly journals Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

2021 ◽  
Vol 12 ◽  
Author(s):  
Deepak Kasote ◽  
Rhowell N. Tiozon ◽  
Kristel June D. Sartagoda ◽  
Hameeda Itagi ◽  
Priyabrata Roy ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Processing ◽  
Functional Foods ◽  
Phenolic Content ◽  
Cereal Grains ◽  
Physical Processes ◽  
Processing Technologies ◽  
Phenolic Constituents ◽  
Phenolics Content ◽  
Phenolic Concentration

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

Chemical Analysis, Quality Control and Packaging Issues of Olive Oil

ChemInform ◽  
2003 ◽  
Vol 34 (7) ◽  
Author(s):  
Apostolos Kiritsakis ◽  
Antonis Kanavouras ◽  
Konstantinos Kiritsakis
Keyword(s):  
Quality Control ◽  
Chemical Analysis ◽  
Olive Oil ◽  
Analysis Quality

Hydrophobicity and antioxidant activity acting together for the beneficial health properties of nordihydroguaiaretic acid

2015 ◽  
Vol 6 (6) ◽  
pp. 1818-1831 ◽  
Author(s):  
Luana Chiquetto Paracatu ◽  
Carolina Maria Quinello Gomes de Faria ◽  
Maria Luiza Zeraik ◽  
Camila Quinello ◽  
Camila Rennó ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Rosmarinic Acid ◽  
Functional Foods ◽  
Nordihydroguaiaretic Acid ◽  
Anti Inflammatory

Nordihydroguaiaretic acid and rosmarinic acid, phenolic compounds found in various plants and functional foods, have known anti-inflammatory properties.

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