Alimentos Funcionales, Nutracéuticos, Nutrientes

Contenido de pigmentos, otros compuestos y capacidad antioxidante en 12 cultivares de tuna (Opuntia spp.) de México

La tuna (Opuntia spp.) es un recurso fitogenético de México de alto valor nutritivo cuyos cultivares nativos no habían sido caracterizados. El objetivo de este trabajo fue estudiar el contenido de algunos compuestos químicos y el potencial antioxidante en 12 cultivares...
Inés Figueroa-Cares
María T. Martínez-Damián
Enrique Rodríguez-Pérez
María T. Colinas-León
Salvador Valle-Guadarrama
Sweetia Ramírez-Ramírez
Clemente Gallegos-Vázquez
Agrociencia

Efecto de distintos tratamientos de conservación en la actividad antirradicalaria de alcaparras (Capparis spinosa L.) cultivadas en Santiago del Estero, Argentina

    Capparis spinosa L. es un arbusto cuyos botones florales, conocidos con el nombre de alcaparras, tienen una amplia aplicación en la gastronomía. Las alcaparras se comercializan en distintas presentaciones de acuerdo a los tratamientos de conservación a los que son...
Evangelina Adela González
Yanina Soledad Coria Cayupán
Mónica Azucena Nazareno
Revista Venezolana de Ciencia y Tecnología de Alimentos

Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants

Freeze- and heat-drying methods were applied to dry fresh vegetables (carrot, taro, tomato, red beetroot and eggplant) grown in Vietnam and then the total phenolic and flavonoid compounds extracted by alcoholic and alkaline-hydrolysis methods were evaluated to determine the effects of the drying...
P. V. Hung
T. L. Duy
International Food Research Journal

The Color of Olive Oils: The Pigments and Their Likely Health Benefits and Visual and Instrumental Methods of Analysis

The color of olive oils, and of foods in general, can influence consumer choices to a large extent and can be related to the processing treatments they have undergone. Olive oil color is due to 2 types of pigments, chlorophylls and carotenoids, which are attracting the attention of the scientific...
María José Moyano
Francisco J. Heredia
Antonio J. Meléndez-Martínez
Comprehensive Reviews in Food Science and Food Safety

Determination of total phenolics and anthocyanin contents in the pericarp of hot chilli pepper (Capsicum annuum L.)

This study was aimed to determine the contents of both total phenolics and anthocyanin mainly in the pericarp part of hot chilli pepper, considerably attributing for an enzymatic browning effect. The extraction conditions for total phenolics and anthocyanin in the sample were separately...
P. Arnnok
C. Ruangviriyachai
R. Mahachai
S. Techawongstien
S. Chanthai
International Food Research Journal

Health promoting bioactive phytochemicals from Brassica

Brassica vegetables are a family of 6 agriculturally important species consumed in high quantities throughout the world. Cruciferous vegetables are a good source of many health promoting and potentially protective phytochemicals including folic acid, phenolics, carotenoids, selenium,...
S. Kumar
A. Andy
International Food Research Journal

Pomegranate and its Many Functional Components as Related to Human Health: A Review

    Pomegranate (Punica granatum L.) is an ancient fruit that is widely consumed as fresh fruit and juice. The use of pomegranate fruit dates from ancient times and reports of its therapeutic qualities have echoed throughout the ages. Both in vitro and in vivo studies have demonstrated...
M. Viuda-Martos
J. Fernández-López
J.A. Pérez-Álvarez
Comprehensive Reviews in Food Science and Food Safety

Ultrasound-assisted Extraction of Polyphenols from Red-grape (Vitis vinifera) Residues

Red-grape (Vitis vinifera) residues contain large amounts of polyphenols, especially anthocyanins which act as antioxidants. Red-grape seeds and peel were separated from the pulp and exposed to pre-treatments with ultrasound at 35kHz over 15, 30, 45, 60, 75 y 90min as an alternative to improve the...
X. Usaquén-Castro
M. Martínez-Rubio
H. Aya-Baquero
G. González-Martínez
13th World Congress of Food Science & Technology IUFoST

Functional Foods: Hopefulness to Good Health

  Functional foods will be hopeful to good health in the future because it have been classified either as preventive or therapeutic purpose and used alone or mixed together for prevention some of certain diseases. Therefore, functional foods help the rights of protection from many modern...
A.M. Abdel-Salam
American Journal of Food Technology

Formulación de néctar de marañón (Anacardium Occidentale L) usando la metodología de superficie de respuesta para optimizar la aceptación sensorial y la actividad antioxidante

El Marañón o Caju (Anacardoum Occidentale) es un fruto que se caracteriza por poseer un contenido de vitamina C muy superior a la mayoría de los frutos. En Colombia crece principalmente en la Orinoquia siendo difícil su explotación como fruta fresca a nivel...
Ligia Rodríguez
Nazly Andrea Pulido
Jaime Andrés Alba
Revista Alimentos Hoy