DigitalUM :: Browsing by Subject "Antioxidants"

Browsing by Subject "Antioxidants"

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Open Access
A systematic review of the cardiometabolic benefits of plant products containing mixed phenolics and polyphenols in postmenopausal women: insufficient evidence for recommendations to this specific population
(MDPI, 2021-11-27) Sánchez-Martínez, Lorena; Periago, María Jesús; García-Alonso, Javier; García-Conesa, María Teresa; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
Menopause is a critical stage in a woman’s life in which cardiometabolic alterations appear, such as insulin resistance or a predisposition to visceral fat deposits, leading to an increased risk of cardiometabolic diseases (R-CMBs). New strategies to reduce the R-CMBs in postmenopausal women using natural compounds without adverse effects are desirable. In this sense, plant-based diets rich in fruits and vegetables could play a fundamental role due to the high content of bioactive compounds found in these diets, such as (poly)phenols, known for their antioxidant, anti-inflammatory and vasodilator properties. The aim of this research was to carry out a dietary trial to evaluate the effect of the daily intake of different (poly)phenol-rich foods (PP-rich foods) for 2 months on the modulation of the main cardiometabolic risk biomarkers of postmenopausal women. The results showed a slight improvement in blood pressure (BP), lipid profile and oxidative stress, endothelial function and inflammatory biomarkers. These findings suggest that daily consumption of PP-rich foods alleviated the R-CMBs of postmenopausal women by reducing the oxidative stress and, thus, the risk of cardiovascular events; however, the magnitude of the cardioprotective effect of (poly)phenols depends on inter-individual variability.
Open Access
Actividad antioxidante y prooxidante del aceite esencial de ajo por resonancia de spin electrónica
(Murcia: Servicio de Publicaciones de la Universidad de Murcia, 2012) Nieto López, G.; Skibsted, L.H.; Andersen, M.L.; Ros Berruezo, Gaspar Francisco; Tecnología de Alimentos, Nutrición y Bromatología
El objetivo de este trabajo fue estudiar el comportamiento antioxidante y prooxidante del aceite esencial de ajo (AE) y su posterior adición en dosis de 0,05% (A1) y 0,4% (A2) en hamburguesas de cerdo envasadas en aerobiosis y almacenadas en refrigeración hasta 6 días. Para ello se estudió la actividad antioxidante del AE en un sistema lipídico modelo (reacción de Fenton), y en hamburguesas de cerdo por REE (resonancia de spin electrónica) mediante la formación de radicales libres durante el calentamiento a 55 ºC y su posterior unión con el spin trap PBN (α-fenil-N-tert-butilnitrona) a día 0, 3 y 6 de almacenamiento. Los resultados obtenidos mostraron que el AE mostró efecto prooxidante a una concentración de fenoles totales ≥ 1.6 mg GAE/L. En hamburguesas A1 la formación de radicales tras 3 horas de calentamiento a 55 ºC fue significativamente menor (P<0.05%) que en muestras control (C) y A2 durante todo el almacenamiento. En hamburguesas A2 dicha formación de radicales fue mayor (P<0.05%) que en la carne C y A1, por lo que a elevadas concentraciones de AE se ha observado un efecto prooxidante. Los resultados obtenidos indican el uso del aceite esencial de ajo en un porcentaje de 0,05% como antioxidante natural en hamburguesas de cerdo, pudiéndose plantear la incorporación de dicho aceite como una estrategia natural de conservación.
Open Access
Antioxidant activity of resveratrol compared with common food additives
(Elsevier, International Association for Food Protection, 2001-03) Murcia Tomás, María Antonia; Martínez Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antiox.idant and prooxidant activities of resveratrol were compared with other antiox.idants (butylated hydroxytoluene [BHT]. burylated hydroxyacetone (BHA). phenol, propyl gallate (PG), sodium tripolyphosphate [TPP], atocopherol, and vanillin) widely used in foods. Toe ability of these compounds to in!úbit lipid perox.idation was as follows: BHA > resveratrol > PG > tripolyphosphate > vanillin > phenol > BHT > a-tocopherol, the first three inlúbiting the perox.idation in a concentration-dependent manner. Toe order of OH· scavenger activity of the tested compounds was BHA > TPP > BHT Resveratrol and vanillin produced between 10 to 7% and 16 to 10% inhibition of the deoxyribose attack, respectively, but they do not scavenge OH·. Neither the resveratrol analyzed nor PG or the rest of compounds reacted with H and must be considered inefficient in catalyzing any subsequent ox.idation. The ability to scavenge HOCI was, in decreasing order, PG > resveratrol > cc.-tocopherol > phenol. The other compounds did not scavenge HOCI.
Open Access
Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia
(MDPI, 2020-12-16) Cedeño-Pino, Cristina; Martínez-Tomé, Magdalena; Murcia, María Antonia; Jordán, María José; Bañón, Sancho; Martínez-Tomé, Magdalena; Bañón, Sancho; Tecnología de Alimentos, Nutrición y Bromatología
Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146)mg polyphenols per g freshweightwere assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpeneswere determined in the extracts,with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from197 to 411 g GAE/g and the antioxidant capacity from 1.77 to 4.14 mol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols.
Open Access
Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
(MDPI, 2021-10-26) Cedeño-Pinos, Cristina; Marcucci, Cristina; Bañón, Sancho; Bañón, Sancho; Tecnología de Alimentos, Nutrición y Bromatología
Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Bra-zilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% w/w) of PEE were tested in jelly candies alternatively made with two carbohydrate bases (sugars or fructans) and three fruity dyes and flavours (menthe, orange, or strawberry). Propolis polyphenol content (identified by HPLC-MS and quantified by HPLC-DAD/UV-Vis), antioxidant capacity (total phenolics and radical scavenging activity), physical properties (moisture, pH, CIELab colour, and texture profile analysis), and flavour were studied in candies. PEE was rich in polyphenols (>8.7%), including several prenylated p-coumaric, caffeoylquinic and diterpenic acids, and flavonoids, with Artepillin-C (3.4%) as the main bioactive compound. The incorporation of PEE into the hot liquor at 80 °C for 5 min before moulding allowed a good retention of propolis poly-phenols in the final product (recovery percentages of up to 97.4% for Artepillin-C). Jelly candies made with sugars or dietetic fructans have poor antioxidant properties, which depend on the dyes and flavours used. Using PEE (at 0.02%) strongly improved the antioxidant capacity (relative in-creases of up to 465%) of candies without altering the pH, colour, or texture, although off-flavour may appear. Propolis, due to its good antioxidant properties, has potential for use as a functional ingredient in jelly candies.
Embargo
Delays in processing and storage of pig seminal plasma alters levels of contained antioxidants
(2021-03) Barranco, Isabel; Tvarijonaviciute, Asta; Padilla, Lorena; Rodríguez-Martínez, Heriberto; Roca, Jordi; Xiomara, Lucas; Medicina y Cirugía Animal
Seminal plasma (SP) antioxidants are considered biomarkers of sperm function and fertility for AI-boars. The current protocol for their measurement implies the SP was harvested immediately after ejaculation and prompt stored at -80 °C until analysis. Such protocol may be impractical for AI-centers. This study evaluated how SP levels of antioxidants were influenced by delays in (1) SP-harvesting (0 [control], 2 or 24 h at 17 °C after ejaculate collection), in (2) SP-freezing (0 [control] or 24 h at 17 °C after SP-harvesting) or (3) the temperature of storage (-80 °C [control] or - 20 °C). The SP-antioxidants evaluated were: glutathione peroxidase [GPx], superoxide dismutase [SOD], paraoxonase-1 [PON-1], trolox equivalent antioxidant capacity [TEAC] and oxidative stress index [OSI]. A total of 120 aliquots from 10 entire ejaculates were handled in three trials. They were centrifuged (1500 g, 10 min) for harvesting SP and antioxidants were measured with an Automatic Chemistry Analyzer. A 24 h-delay in harvesting the SP led to an increase (p˂0.001) in TEAC and SOD SP-levels, and a decrease (p˂0.05) of OSI and PON-1. Similarly, a 24 h-delay to freeze the SP increased (p˂0.01) TEAC values and decreased (p˂0.01) PON-1 and GPx activity levels. Finally, storing the SP at -20 °C decreased (p˂0.001) SP-levels of TEAC, PON-1 and GPx, and increased (p˂0.01) OSI values. Strong positive relationships (p˂0.001) were found between antioxidant SP-levels in processed samples and their respective controls. In sum, handling and SP storage influence antioxidant measurements in AI-boars. Reliable levels of SP-antioxidants can only be warranted if a strict protocol for harvesting and SP storage is followed.
Open Access
Distinctive physiological and molecular responses to cold stress among cold-tolerant and cold-sensitive Pinus halepensis seed sources
(BMC, 2018) Taibi, Khaled; Campo, Antonio D. del; Vilagrosa, Alberto; Bellés, José María; López Gresa, M.P.; López Nicolás, José Manuel; Mulet, José M.; Bioquímica y Biología Molecular A
Background: Forest species ranges are confined by environmental limitations such as cold stress. The natural range shifts of pine forests due to climate change and proactive-assisted population migration may each be constrained by the ability of pine species to tolerate low temperatures, especially in northern latitudes or in high altitudes. The aim of this study is to characterize the response of cold-tolerant versus cold-sensitive Pinus halepensis (P. halepensis) seedlings at the physiological and the molecular level under controlled cold conditions to identify distinctive features which allow us to explain the phenotypic difference. With this objective gas-exchange and water potential was determined and the photosynthetic pigments, soluble sugars, glutathione and free amino acids content were measured in seedlings of different provenances under control and cold stress conditions. Results: Glucose and fructose content can be highlighted as a potential distinctive trait for cold-tolerant P. halepensis seedlings. At the amino acid level, there was a significant increase and accumulation of glutathione, proline, glutamic acid, histidine, arginine and tryptophan along with a significant decrease of glycine. Conclusion: Our results established that the main difference between cold-tolerant and cold-sensitive seedlings of P. halepensis is the ability to accumulate the antioxidant glutathione and osmolytes such as glucose and fructose, proline and arginine.
Open Access
Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives
(Elsevier, 2001-12) Murcia Tomás, María Antonia; Jiménez-Monreal, Antonia María; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
Severa! Mediterranean and tropical fruits hav.e been analyzed in order to assess their antioxidant activity compared with thal of common food addi.:ves (butylated hydroxyanisole(BHA), butylated hydroxytoluene [BHT] and propyl gallate). Among Mediterranean fruits, red grape and plum were more effective (P < 0.05) scavengers of pcroxyl radicals than BHA, BHT, and propyl gallate. Of the tropical fruits, banana was the most cffective scavenger of peroxyl radicals. Mediterranean and tropical fruits showed very good scavenger activity against hydroxy radicals (OH·), protecting deoxyribose better than BHA and BHT. The HOCI scavenging ability of Mediterranean fruits tested was, in decreasing order, lemon > plum > apricot > white grape > melon > red grape > mandarín"> waterrnelon > peach > mediar> apple > orange > cherry > strawberry. However, the four varieties of pear were peor scavengers (P < 0.05). Among tropical fruits, the order of efficience as HOCI scavengers was passion fruit > lime > passiflora > kumquat > avocado > pineapple > physalis > papaya fruit > carambola > mango > banana. All Mediterranean fruits showed an effect on hydrogen peroxide except peach. Tropical fruits also had a strong effect on hydrogen peroxide except avocado, which had no effect. Toe effect of Mediterranean and tropical fruits on the protection factor of refined olive oil, analyzed by the Rancimat method and compared with common food additives, was clear. Watermelon conferred a significantly (P < 0.05) greater protection than the other Mediterranean fruit. Among tropical fruits, physalis had the most stabilizing effect.
Open Access
High total antioxidant capacity of the porcine seminal plasma (SP-TAC) relates to sperm survival and fertility
(2015-12-21) Barranco, Isabel; Tvarijonaviciute, Asta; Perez-Patiño, Cristina; Parrilla, Inmaculada; Cerón, Jose J; Martínez, Emilio A; Rodriguez-Martinez, Heriberto; Roca, Jordi; Medicina y Cirugía Animal
The study attempted to clarify the role of total antioxidant capacity of seminal plasma (SP-TAC) on boar sperm survival and fertility after artificial insemination (AI). SP-TAC differed (P < 0.001) among boars (n° = 15) and, to a lesser degree, among ejaculates within male (4 ejaculates/boar). SP-TAC also differed (P < 0.001) among ejaculate fractions (43 ejaculates and 3 fractions per ejaculate), of which the sperm-peak portion of the sperm rich ejaculate fraction (SRF) had the highest SP-TAC. SP-TAC was not correlated with sperm quality (motility and viability) or functionality (intracellular ROS generation and lipid peroxidation) of liquid AI-semen samples stored at 17 °C for 72 h (90 AI-samples), but the decline in sperm quality was larger (P < 0.05) in ejaculates with low, compared with high SP-TAC (hierarchically grouped). The SP-TAC differences among ejaculate portions agree with sperm cryosurvival rates (14 ejaculates from 7 boars), showing sperm from sperm-peak portion better (P < 0.01) post-thaw quality and functionality than those from the entire ejaculate (mainly post-SRF). Boars (n° = 18) with high SP-TAC (hierarchically grouped) had higher (P < 0.05) fertility outcomes (5,546 AI-sows) than those with low SP-TAC. Measurement of SP-TAC ought to be a discriminative tool to prognosis fertility in breeding boars.
Open Access
Impact of Seminal Plasma Antioxidants on Donkey Sperm Cryotolerance
(MDPI, 2022-02-18) Catalán, Jaime; Yáñez Ortiz, Iván; Tvarijonaviciute, Asta; González Arostegui, Luis Guillermo; Peres Rubio, Camila; Yeste, Marc; Miró, Jordi; Barranco Cascales, Isabel; Medicina y Cirugía Animal
This study investigated whether the activities of the antioxidant components of donkey seminal plasma (SP)-both enzymatic (superoxide dismutase (SOD), catalase-like (CAT), glutathione peroxidase-like (GPX), and paraoxonase type 1 (PON1)) and non-enzymatic (measured in terms of total thiol, copper-reducing antioxidant capacity (CUPRAC), ferric-reducing ability of plasma (FRAP), and Trolox equivalent antioxidant capacity (TEAC))-and oxidative stress index (OSI) are related to sperm cryotolerance. For this purpose, 15 ejaculates from jackasses (one per individual) were collected and split into two aliquots. The first one was used for measuring the activities levels of enzymatic and non-enzymatic antioxidants and OSI in SP, whereas the other aliquot was cryopreserved. Before cryopreservation, sperm quality parameters (concentration, motility, and viability) were evaluated. After thawing, sperm motility, plasma membrane integrity, lipid disorder, mitochondrial membrane potential, reactive oxygen species (ROS), and calcium intracellular levels were also determined. Based on the percentages of total motility (TM) and of sperm with an intact plasma membrane (SYBR14+/PI-) after thawing, samples were classified as good-freezability (GFE) or poor-freezability (PFE) ejaculates through cluster analyses. The SP activity levels of enzymatic (SOD and PON1) and non-enzymatic antioxidants (CUPRAC, FRAP, and TEAC) were higher (p < 0.05) in GFE than in PFE, whereas SP-OSI was higher (p < 0.05) in PFE than in GFE. In addition, the activity levels of SOD, PON1, GPX, CUPRAC, FRAP, and TEAC were positively (p < 0.05) related to post-thaw sperm motility and plasma membrane integrity and negatively to intracellular ROS levels. The SP-OSI was negatively correlated (p < 0.05) to post-thaw sperm quality parameters and positively to intracellular ROS levels. It can thus be concluded that donkey SP antioxidants are related to sperm cryotolerance and that measurements of antioxidants PON1, SOD, CUPRAC, FRAP, and TEAC, as well as SP-OSI, could be used as markers of sperm cryotolerance. Further research addressing the relationship of these antioxidants and SP-OSI with sperm cryotolerance and their potential use as freezing markers is warranted.
Embargo
Influence of cooking methods on antioxidant activity of vegetables
(Wiley, 2009-04-03) Jiménez-Monreal, A. M.; García-Diz, L.; Martínez-Tomé, Magdalena; Mariscal, M.; Murcia, M. A.; Tecnología de Alimentos, Nutrición y Bromatología
The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lostOH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cookingmethods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all themethods, exceptmicrowaving. Among the vegetables that increased their TEAC valueswere green bean, celery, and carrot after all cookingmethods (except green bean after boiling). These 3 types of vegetables showed a lowABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook’s best friend when it comes to preparing vegetables.
Embargo
Mercury accumulation, structural damages, and antioxidant and immune status changes in the Gilthead Seabream (Sparus aurata L.) exposed to methylmercury
(Springer, 2016-02-23) Guardiola, F. A.; Chaves-Pozo, E.; Espinosa, C.; Romero, D.; Meseguer, J.; Cuesta, A.; Esteban Abad, María Ángeles; Ciencias Sociosanitarias
In aquatic systems, mercury (Hg) is an environmental contaminant that causes acute and chronic damage to multiple organs. In fish, practically all of the organic Hg found is in the form of methylmercury (MeHg), which has been associated with animal and human health problems. This study evaluates the impact of waterborne-exposure to sublethal concentrations of MeHg (10 [mu]g L^sup -1^) in gilthead seabream (Sparus aurata). Hg was seen to accumulate in liver and muscle, and histopathological damage to skin and liver was detected. Fish exposed to MeHg showed a decreased biological antioxidant potential and increased levels of the reactive oxygen molecules compared with the values found in control fish (nonexposed). Increased liver antioxidant enzyme activities (superoxide dismutase and catalase) were detected in 2 day-exposed fish with respect to the values of control fish. However, fish exposed to MeHg for 10 days showed liver antioxidant enzyme levels similar to those of the control fish but had increased hepato-somatic index and histopathological alterations in liver and skin. Serum complement levels were higher in fish exposed to MeHg for 30 days than in control fish. Moreover, head-kidney leukocyte activities increased, although only phagocytosis and peroxidase activities showed a significant increase after 10 and 30 days, respectively. The data show that 30 days of exposure to waterborne MeHg provokes more significant changes in fish than a short-term exposure of 2 or 10 days.
Embargo
New potential biomarkers of oxidative stress in Mytilus galloprovincialis: Analytical validation and overlap performance
(Elsevier, 2018-04-23) Franco-Martínez, Lorena; Romero, Diego; Peres Rubio, Camila; Tecles, Fernando; Martínez-Subiela, Silvia; Teles, Mariana; Tvarijonaviciute, Asta; Ciencias Sociosanitarias
The aim of the present report was to develop and validate new automated spectrophotometric assays for measurement of total antioxidant capacity (TAC), thiols, and advanced oxidation protein products (AOPP) in mussel gills, digestive gland and hemolymph samples, and to evaluate their possible utility in biomonitoring programs. Total antioxidant capacity (TAC) was measured by different methods: trolox equivalent antioxidant capacity (TEAC1 and TEAC2), cupric reducing antioxidant capacity (CUPRAC), and ferric reducing ability of plasma (FRAP). The assays were precise, accurate and provided low limits of detection. When oxidative stress was promoted by inducing hypoxia and the behaviour of these biomarkers between hypoxic and controls mussels were compared, statistically significant differences were observed in all biomarkers and tissues evaluated. The results of the present study demonstrated that these biomarkers, not previously studied in mussels, show a potential use as biomarkers of oxidative stress in this species since they were validated and showed changes under a state of oxidative stress.
Open Access
On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity
(Wiley, 2008-07-14) Jiménez Monreal, Antonia María; Murcia Tomás, María Antonia; Parras, Pilar; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
The antioxidant activity of several dairy products, yoghurt enriched with green tea and lemon, fermented milk, yoghurt with strawberry pulp, ‘low-calorie’ yoghurt with inulin and milk enriched with vitamin E and their ingredients were analysed. Yoghurt enriched with green tea and lemon showed the best lipidic antioxidant capacity. All the dairy products analysed were very good OHÆ radical scavengers. The dairy products analysed were unable to scavenge H2O2 except green tea. The antioxidant activity of these samples resisted high temperatures in the Rancimat test; of the ingredients analysed, the best antioxidant activity was found for vitamin E followed by green tea, pectin, Lactobacillus acidophilus, lemon pulp and cornstarch. Antioxidant activity did not suffer variations during storage at an unfavourable temperature (40ºC), as demonstrated by the linoleic acid assay. Yoghurt enriched with green tea and lemon, yoghurt with strawberry pulp and low-calorie yoghurt with inulin produced the best results in the Trolox equivalent antioxidant capacity (TEAC) assay.
Open Access
Optimización del método captación del radical 2,2-difenil-1-picrilhidrazilo (DPPH)para evaluar actividad antioxidante en bebida de café
(Murcia: Servicio de Publicaciones de la Universidad de Murcia, 2012) Jiménez-Monreal, Antonia M.; Sánchez Manzanera, M.; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
El café es una de las bebidas más consumidas en el mundo siendo apreciado por sus características organolépticas y más recientemente por su potencial efecto beneficioso en la salud humana. Se han descrito compuestos en el café que le confieren propiedades antioxidantes. La actividad antioxidante puede ser medida con diferentes test y el método de captura del radical DPPH es un método utilizado por numerosos autores que han ido realizando adaptaciones del mismo para evaluar diversos alimentos (frutas, zumos, café, verduras). El objetivo de este estudio es evaluar la capacidad antioxidante del café mediante una optimización del ensayo DPPH en condiciones normales de consumo, empleando tres tipos de cafetera (filtro, expreso e italiana), comparado con cafés de distintos orígenes (Colombia, Kenia y Etiopía) y café descafeinado. Los resultados de la optimización del ensayo muestran valores de absorbancias inferiores (0,709) cuando la muestra es sometida a la etapa de centrifugación (modificación de Delgado-Andrade, 2005) respecto a aquellas que son sometidas solo a agitación (1,609). Los datos de actividad antioxidante obtenidos muestran una elevada capacidad antioxidante con porcentajes de inhibición superior a 50 % destacando el café Colombia, Etiopía y Kenia elaborados con cafetera de filtro con valores de 70,56%, 73,52% y 73,65% respectivamente. En conclusión, según los resultados obtenidos, vemos la necesidad de adaptar los métodos establecidos de captura de radicales a las características del alimento o producto evaluado para asegurar al 100% la actividad antioxidante del alimento. La actividad antioxidante de la bebida de café no varía en función de la procedencia del café ni del contenido de cafeína que presenta. Por otro lado, en nuestro estudio, sólo observamos diferencias de actividad antioxidante del café referidas al tipo de cafetera, donde el café elaborado mediante la cafetera tipo expreso presenta menor actividad antioxidante (p<0,05) que los otros dos procedimientos. Sería por ello interesante recomendar el uso de cafeteras (filtro e italiana) para la obtención de café y conseguir un buen aporte de antioxidantes dietéticos.
Open Access
Polyphenol extracts from sage (Salvia lavandulifolia Vahl) by-products as natural antioxidants for pasteurised chilled yoghurt sauce
(MDPI, 2023-02-03) Cedeño Pinos, Cristina; Jiménez Monreal, Antonia María; Quílez, María; Bañón, Sancho; Tecnología de Alimentos, Nutrición y Bromatología
Sage by-product extracts (SE) are a valuable source of phenolic acids and flavonoids for food applications. The objective was to test two SE as antioxidants in pasteurised chilled yoghurt sauces against oxidation. Two SE of different polyphenol total content and profile were selected: SE38 (37.6 mg/g) and SE70 (69.8 mg/g), with salvianic and rosmarinic acid as the main polyphenols, respectively. Four experimental low-fat yoghurt sauces were formulated: untreated; SE70/2 (0.16 g/kg); SE38 (0.3 g/kg); and SE70 (0.3 g/kg). The stability of phenolic acids, microbiological quality (mesophilic bacteria, moulds and yeasts, and L. monocytogenes), and oxidative stability (lipids, colour, and pH) were studied in the sauces after pasteurisation at 70 C for 30 min (day 0) and stored by refrigeration (day 42). Pasteurisation and further chilling ensured the microbiological quality and inhibition of microbial growth could not be evidenced, although SE70 showed some antimicrobial potential. Both SE showed good properties as antioxidants for yoghurt sauces. This finding was based on two results: (i) their main polyphenols, salvianic and rosmarinic acids, resisted to mild pasteurisation and remained quite stable during shelf life; and (ii) SE improved radical scavenging capacity, delayed primary and secondary lipid oxidation, and increased colour stability, contributing to sauce stabilisation. SE38 had a better antioxidant profile than SE70; therefore, the selection criteria for SE should be based on both quantity and type of polyphenols. Due to their stability and antioxidant properties, sage polyphenols can be used as natural antioxidants for clean-label yoghurt sauces.
Open Access
Raspberry dietary fibre: Chemical properties, functional evaluation and prebiotic in vitro effect
(2020-09-09) Periago, María Jesús; Baenas, Nieves; Núñez-Gómez, Vanesa; Navarro-González, Inmaculada; Sánchez-Martínez, Lorena; García-Alonso, Javier; González-Barrio, Rocío; Tecnología de Alimentos, Nutrición y Bromatología
Raspberries have high content of antioxidants; however, there is a lack of information about the functional composition of their dietary fibre. In this work, the total dietary fibre and its soluble and insoluble fractions were analysed for extractable and hydrolysable (poly)phenols, non-starch polysaccharides and functional properties with physiological effects and health implications (fat and water retention and swelling capacity, glucose diffusion retardation index, osmotic pressure and antioxidant capacity). Additionally, their prebiotic effect was assessed by an in vitro fermentation model by the analysis of short chain fatty acids. Results show that raspberry fibre contained mainly hydrolysable (poly)phenols; insoluble dietary fibre was the fraction richest in these compounds and also had the highest antioxidant and fat retention capacity, whereas soluble dietary fibre underwent greater hydration. The in vitro fermentations showed that (poly)phenols were responsible to a great extent for the raspberry prebiotic-like effect, in comparison with the fibre fractions. The results confirm that raspberry dietary fibre fractions could be used as functional and prebiotic ingredients for the development of food products with enhanced physical and nutritional properties.
Open Access
Redox profiling of preovulatory follicular fluid in the donkey is species-specific, and contributes to modulate sperm function
(Nature Research, 2025-02-23) Catalán, Jaime; Padilla, Lorena; Maside, Carolina; Martínez-Hernández, Jesús; Yánez-Ortiz, Iván; Tvarijonaviciute, Asta; Barranco Cascales, Isabel; Bonet, Sergi; Miró, Jordi; Yeste, Marc; Medicina y Cirugía Animal; Facultad de Veterinaria
The follicular fluid (FF) is crucial for providing oocytes with an ideal environment that promotes their development and maturation. Not only does this fluid supply nutrients and hormones, but also other components that protect both follicular cells and the oocyte itself from potential harmful factors, such as those inducing oxidative stress (OS). The FF has also been suggested to have beneficial effects on sperm when they reach the oviduct. The objectives of this study were to describe the presence and activity levels of redox biomarkers in the preovulatory follicular fluid (PFF), and to analyze the impact of PFF on the motility, viability and reactive oxygen species (ROS) levels of donkey sperm. For this purpose, ten PFF samples obtained from Catalan jennies and nine ejaculates collected from Catalan donkeys were used. Redox biomarkers -including enzymatic and non-enzymatic antioxidants, and oxidative biomarkers- were analyzed in jennies' PFF. After collection, each semen sample was split into two aliquots of equal volume. The two aliquots were centrifuged to remove the seminal plasma; one pellet was resuspended in Tris Buffered Medium (TBM), and the other was resuspended in TBM supplemented with 20% PFF. Motility parameters (CASA) and other semen quality biomarkers (flow cytometry) were assessed after 0, 60 and 120 min of incubation at 38 °C. Exposure of donkey sperm to PFF reduced intracellular ROS levels and helped maintain sperm motility and viability. These findings suggest that, in the oviduct, the PFF components protect donkey sperm from oxidative stress. Furthermore, knowing better the composition of donkey PFF in terms of antioxidant biomarkers may be used to improve the formulation of media for oocyte maturation and fertilization in this and other species.
Open Access
Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies
(2023-01-10) Cedeño-Pinos, Cristina; Martínez-Tomé, Magdalena; Jordán, María José; Bañón, Sancho; Bañón, Sancho; Martínez-Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología
Sage (Salvia lavandulifolia Vahl) aqueous extracts (SE) obtained from distillation by-products were assessed as antioxidants for nutritionally enhanced jelly candies. Two experimental SEs with a different content of phenolic acids and flavonoids were tested: (i) SE38 (37.6 mg/g) and (ii) SE70 (69.8 mg/g), with salvianic and rosmarinic acids as main polyphenols, respectively. Flavour alteration, stability of sage polyphenols, physical quality traits and antioxidant capacity (AC) were studied in strawberry candies formulated without sugars and enriched with SEs at 0.25, 0.50 and 0.75 g/kg. Despite their different quantitative composition, SE38 and SE70 provided similar antioxidant properties, which were dose dependent. Salvianic and rosmarinic acids were stable without degrading to candy processing (up to 80 °C), keeping their antioxidant potential. There were no relevant differences in flavour or physical traits (pH, °Brix and CIELab colour) between untreated and SE-enriched strawberry candies. The addition of 0.75 g SE/kg resulted in relevant increases of candy AC: (i) from 30 to 38 mg GAE/100 g (total phenolics); (ii) from 10 to 17 mg TE/100 g (DPPH• radical scavenging assay); (iii) from 5 to 13 mg TE/100 g (ABTS·+ radical scavenging assay); (iv) from 84 to 163 µmol Fe2+/100 g (FRAP capacity) and (v) from to 75 to 83% (inhibition of deoxyribose damage). Sage distillation by-products can be revalorised as a source of natural antioxidants to produce healthier candies.
Embargo
Seminal plasma antioxidants are directly involved in boar sperm cryotolerance
(Elsevier, 2018-02) Li, Junwei; Barranco Cascales, Isabel; Tvarijonaviciute, Asta; Molina, Manuel F.; Martínez García, Emilio; Rodríguez Martínez, Heriberto; Parrilla Riera, Inmaculada; Roca Aleu, Jorge; Medicina y Cirugía Animal
Boar ejaculates are ejected in fractions with a specific composition in terms of sperm numbers and seminal plasma (SP), which is reflected in the varying sperm cryotolerance observed among different fractions. As boar sperm are particularly sensitive to oxidative stress, this study evaluated the role of SP antioxidants in the observed differences in sperm cryotolerance among ejaculate fractions. Ten ejaculates from five boars were manually collected in fractions: the first 10 mL of the sperm-rich fraction (SRF), the rest of the SRF and the post-SRF. Semen samples comprising the entire ejaculate (EE) were created by proportionally mixing the three fractions described above. Each of the 40 resulting semen samples was split into two aliquots: one was used for sperm cryopreservation following a standard protocol utilizing 0.5-mL straws, and the other was used to collect SP for antioxidant assessment. Frozen-thawed (FT) sperm from the SRF (the first 10 mL of the SRF and the rest of the SRF) and those from post-SRF were of the highest and worst quality, respectively, which was measured in terms of total and objective progressive motility and viability (P < 0.01). Viable FT sperm from the post-SRF generated more reactive oxygen species and experienced more lipid peroxidation than those from the SRF (both the first 10 mL and the rest of the SRF) (P < 0.01). The percentage of FT sperm exhibiting fragmented nuclear DNA did not differ among ejaculate fractions and the EE. Catalase, glutathione peroxidase and glutathione peroxidase 5 (GPx-5) were lowest in SP from the first 10 mL of the SRF (P < 0.001), whereas superoxide dismutase (SOD) and paraoxonase 1 (PON-1) were highest in SP of the SRF (both the first 10 mL and the rest of the SRF) (P < 0.01). Trolox-equivalent antioxidant capacity (TEAC) and the ferric-reducing ability of plasma (FRAP) were highest in SP from the first 10 mL of the SRF and lowest in the post-SRF (P < 0.001), whereas cupric-reducing antioxidant capacity was lowest (P < 0.05) in SP from the first 10 mL of the SRF. Regression analyses indicated that certain SP antioxidants had good predictive value for post-thaw recovery rates of total motility (R2 = 54.8%, P < 0.001; including SOD, TEAC and FRAP) and viability (R2 = 56.1%, P < 0.001; including SOD, PON-1, GPx-5 and TEAC). These results demonstrated that certain SP antioxidants are positively involved in boar sperm cryotolerance, minimizing the oxidative stress imposed by cryogenic handling.