{Reference Type}: Journal Article
{Author}: Vhangani, Lusani Norah; Van Wyk, Jessy
{Year}: 2013
{Title}: Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems
{URL}: http://www.sciencedirect.com/science/article/pii/S030881461201432X
{Tag}: 0
{Star}: 0
{Journal}: Food Chemistry
{Volume}: 137
{Issue}: 1–4
{Pages}: 92-98
{Date Displayed}: 2013/4/15/
{Alternate Title}: Food Chemistry
{ISBN/ISSN}: 0308-8146
{Keywords}: Maillard reaction products; Browning; Radical scavenging; Antioxidant
{Abstract}: Maillard reaction products (MRPs) were prepared from aqueous ribose–lysine (RL) and fructose–lysine (FL) model systems at pH 9, heated at 60, 80 and 120 °C for 15, 60 and 120 min. Browning intensity (BI) and pH reduction were monitored throughout the reaction. 1,1-Diphenyl-2-picryl-hydrazyl (DPPH-RS), peroxyl (PRS), and hydroxyl radical scavenging (HRS) and reducing power (RP) measured their antioxidant activity. The pH of FL and RL system decreased (p < 0.05) as reaction temperatures and times increased. This reduction coincided with the increase (p < 0.05) in BI for all MRPs. With the exception of HRS activity, the antioxidant activity of FL increased (p < 0.05) with increased reaction temperature, while that of RL systems decreased (p < 0.05). Concerning sugar reactivity, RL systems exhibited higher (p < 0.05) reduction in pH, BI, DPPH-RS, PRS and RP than FL model systems, with no considerable differences (p > 0.05) in HRS activity.

{Reference Type}: Journal Article
{Author}: Kaur, Charanjit; Walia, Suresh; Nagal, Shweta; Walia, Shweta; Singh, Jashbir; Singh, Braj Bhushan; Saha, Supradip; Singh, Balraj; Kalia, Pritam; Jaggi, Seema; Sarika
{Year}: 2013
{Title}: Functional quality and antioxidant composition of selected tomato (Solanum lycopersicon L) cultivars grown in Northern India
{URL}: http://www.sciencedirect.com/science/article/pii/S0023643812002708
{Tag}: 0
{Star}: 0
{Journal}: LWT - Food Science and Technology
{Volume}: 50
{Issue}: 1
{Pages}: 139-145
{Date Displayed}: 2013/1//
{Alternate Title}: LWT - Food Science and Technology
{ISBN/ISSN}: 0023-6438
{Keywords}: Antioxidant activity; Lycopene; Quercetin; S.  pimpinellifolium; Tomato
{Abstract}: Ten commercial and three exotic/wild cultivars (cvs) grown under Indian conditions were analyzed for variations in lycopene, β-carotene, total phenolics, quercetin, ascorbic acid and antioxidant activity (AOX). AOX was measured using three in  vitro assays namely ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Trolox equivalent antioxidant capacity (TEAC) assays. The lycopene content in tomato cvs ranged from 4.31 to 5.97  mg/100  g fw. The wild/exotic cvs had exceptionally high total phenolic content (141.98  mg/100  g fw), quercetin (56  μg/g fw) and total AOX (5.39  μmol  TE/g fw). Solanum pimpinellifolium, with nearly six times lycopene content than commercial cvs, may serve as the most desirable gene pool in breeding programmes to develop functional tomatoes. Results suggest that TEAC may be more useful than DPPH assay for detecting total AOX in tomatoes.

{Reference Type}: Journal Article
{Author}: Yu, Ming-Wen; Lou, Shyi-Neng; Chiu, E-Mean; Ho, Chi-Tang
{Year}: 2013
{Title}: Antioxidant activity and effective compounds of immature calamondin peel
{URL}: http://www.sciencedirect.com/science/article/pii/S0308814612014926
{Tag}: 0
{Star}: 0
{Journal}: Food Chemistry
{Volume}: 136
{Issue}: 3–4
{Pages}: 1130-1135
{Date Displayed}: 2013/2/15/
{Alternate Title}: Food Chemistry
ASSET 2011
{ISBN/ISSN}: 0308-8146
{Keywords}: Immature calamondin; Peel; Antioxidant activity; Naringin; Hesperidin; 3′,5′-Di-C-β-glucopyranosylphloretin
{Abstract}: The antioxidant activity and the flavonoids of mature and immature calamondin (Citrus mitis Blanco) peel were investigated. The hot water extract of immature calamondin peel exhibited the highest oxygen radical absorbance capacity (ORAC), reducing power, and superoxide scavenging effect. 3′,5′-Di-C-β-glucopyranosylphloretin, naringin, hesperidin, nobiletin, and tangeretin are the five major flavonoids found in hot water extract with the levels of 6888 ± 522, 2333 ± 157, 1350 ± 94, 165 ± 13, and 8 ± 4 mg/100 g dry basis, respectively. The contents of nobiletin and tangeretin increased after ripening. The hot water extract of immature calamondin peel was fractionated using a semi-preparative HPLC. Fraction VI showed the highest ORAC value (28.02 ± 2.73 mmol Trolox equivalents (TE)/g fraction) and two compounds, naringin and hesperidin, were identified as the major active components attributed to the antioxidant activity. Fraction V contained 3′,5′-di-C-β-glucopyranosylphloretin, which revealed low ORAC value with 7.43 mmol TE/g fraction. However, it might also contribute to antioxidant activity in immature calamondin peel due to its greatest quantity.

{Reference Type}: Journal Article
{Author}: Locatelli, Monica; Travaglia, Fabiano; Giovannelli, Lorella; Coïsson, Jean Daniel; Bordiga, Matteo; Pattarino, Franco; Arlorio, Marco
{Year}: 2013
{Title}: Clovamide and phenolics from cocoa beans (Theobroma cacao L.) inhibit lipid peroxidation in liposomal systems
{URL}: http://www.sciencedirect.com/science/article/pii/S096399691200419X
http://pdn.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271165&_user=3360835&_pii=S096399691200419X&_check=y&_origin=article&_zone=toolbar&_coverDate=2013--31&view=c&originContentFamily=serial&wchp=dGLbVlk-zSkWz&md5=9e9ac41fb3898cd42fd45b305c24be87&pid=1-s2.0-S096399691200419X-main.pdf 全文链接
{Tag}: 5
{Star}: 0
{Journal}: Food Research International
{Volume}: 50
{Issue}: 1
{Pages}: 129-134
{Date Displayed}: 2013/1//
{Alternate Title}: Food Research International
{ISBN/ISSN}: 0963-9969
{Keywords}: Clovamide; Theobroma cacao; Liposomes; Lipid peroxidation; Antioxidant activity
{Abstract}: Neo-synthesized clovamide and a phenolic cocoa extract (fermented cocoa from Ghana) were evaluated for their capacity to inhibit lipid peroxidation. Their effect was first investigated on phospholipid organic solutions, and then on liposomal systems prepared by high pressure homogenization process. Antioxidants were added to liposomal system following two different protocols (before and after the homogenization treatment) and their protective action was evaluated monitoring the oxidative status of liposomes (exposed to light at room temperature or heated at 40 °C) over three weeks. The results confirmed a significant protective effect of clovamide on liposomal model systems and, in a minor extent, also of cocoa extract. The capacity of phosphatidylcholine liposomes to incorporate clovamide was also evaluated; it was shown that more than 50% of clovamide was englobed in liposomes, although the addition of clovamide solution before the homogenization process led to the isomerization of the molecule from trans to cis form.